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Cronut cross-section. The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. [1] [2] It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
Although it was popularized in South Korea, Irish pastry chef and TV show host, Louise Lennox, is sometimes credited with having inventing the pastry. [1] [2] [3] Lennox collaborated with bakery chain Cuisine de France at a 2017 pop-up called La Petite Boulangerie in Dublin, Ireland where the croffle was the pièce de résistance.
He was named Best Pastry Chef in the U.S. by the James Beard Awards in 2014. The World's 50 Best Restaurants awards named Ansel the World's Best Pastry Chef in 2017, at the age of 39. This made him the first pastry chef in America to be bestowed the honor. Other chefs to have won the award include Jordi Roca, Albert Adria, and Pierre Hermé. [10]
A pelona, alike Berliner, is a pastry similar to local doughnut with no central hole made from sweet yeast dough (Danish dough) deep fried usually in oil, filled with vanilla dulce de leche (in this case local manjar) and few raisins, conventional sugar as topping. Starting on a local doughnut's dough, rolled, shape molded, deep fried, sliced ...
A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins. Cream horn: A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold.
Manhattan-based pastry chef Dominique Ansel shot to stardom in recent weeks, all thanks to the invention of a confectionery hybrid known as the cronut. Part-doughnut, part-croissant, the cronut ...
A cruller (/ ˈ k r ʌ l ər /) is a deep-fried pastry popular in parts of Europe and North America.In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry.
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [1] [2] [3] The dough may be accordingly called pastry dough for clarity. [4] Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and ...