When Dominique Ansel’s Cronut hit the market in the summer of 2013, lines poured down Spring Street before dawn for a chance to purchase this magical sugary hybrid dessert. Since then, the hype has continued with spin-offs of the trademarked dessert and a still steady demand for the original creation.
While the recipe for the Cronut is now available, the complicated steps involved in making such a unique dessert may deter many home bakers. And while the actual Cronut can only be found at Dominique Ansel Bakery, plenty of knock-offs are found in NYC and around the world.
Dunkin’ Donuts is even debuting one next week!
Here’s a look at some of the good, the bad and the extra sugary cro-nots.