Dominique Ansel introduced the Cronut in New York City in 2013.
The Cronut is a laminated pastry that combines techniques associated with a croissant and a doughnut. It is rolled and layered like laminated dough, fried in oil, filled with cream, and finished with sugar or glaze.
Ansel launched the pastry at his bakery in Manhattan in May 2013. Long queues and extensive media coverage quickly made it a major food trend, with customers sometimes arriving before the bakery opened.
The Cronut is often described casually as a croissant-doughnut hybrid, but it is not simply a croissant shaped like a doughnut. Its preparation involves a distinct recipe, proofing process, frying method, filling, and finishing. Dominique Ansel Bakery also trademarked the name “Cronut.”