Afraid to Go Back to the Cronut? Here Are Five Pastries That Could Take Its Place as the Pastry of Choice | Travel | Smithsonian
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Afraid to Go Back to the Cronut? Here Are Five Pastries That Could Take Its Place as the Pastry of Choice

Satisfy your sweet tooth with these delicious treats

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By now you should be well familiar with the story of the Cronut: a croissant-doughnut hybrid that turned the pastry world upside down when Chef Dominique Ansel released it to the public last May. The cream-filled delicacy sports a croissant's flaky layers and the round shape of a doughnut, is fried in grape-seed oil, rolled in sugar, and topped with glaze. It's incredibly tasty—a quality that's not only led to the cronut becoming a global sensation but has uninspired numerous knock-offs, like Vancouver's Frissant and the Doissant in Indianapolis. Long lines rounded the block outside Manhattan's Dominique Ansel Bakery, where the star sweet is exclusively available, that is until this past weekend, when the pastry shop was shut down by the New York City Department of Health and Mental Hygiene because of a "severe mouse infestation." The patisserie reopened today to long lines of fans still craving their fix, keeping the copycats temporarily at bay.

But the cronut's dominance may not last for long as a whole new slew of delectable (and delicious) treats that are taking the world of food-mash ups to a whole other level. Scott Rossillo, at The Bagel Store in Brooklyn, has been crafting various food combos for years. “I've created the taco-bagel, the english muffin-bagel, and even the bread-pudding-bagel,” he says.

The cronut may not be going anywhere soon, at least, as long as the mice stay away, but these five pastry mash-ups are inching toward a take-over. Get ready to have your taste-buds blown. 

The Cragel

(Courtesy of The Bagel Store)

Scott Rossillo first introduced his Cragel hybrid in fall 2013. It combines the doughiness of an old-fashioned bagel with the buttery taste and flaky texture of a croissant, and is receiving world-wide attention thanks in part to a slew of media coverage, as well as the current popularity in concocting new tastes out of old favorites. “Combining different mediums in hopes of creating a flavor explosion is exciting,” says Rossillo. “I think about things like how the end product will look, the way it feels when you bite into it, etc. I concentrate on the obscure and creative.” It comes in both plain and chocolate.

About Laura Kiniry

Laura Kiniry is a San Francisco-based freelance writer specializing in food, drink, and travel. She contributes to a variety of outlets including American Way, O-The Oprah Magazine, BBC.com, and numerous AAA pubs.

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