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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 .
A Suzhou style mooncake adapted from Teochew cuisine, The Vietnamese name comes from the Teochew word for pastry, pia. In Saigon, the pastry is called bánh bía, while in Sóc Trăng and Vũng Thơm, it is known as bánh pía. Some Vietnamese people call it bánh lột da, which translates to "peeling flakes
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.
العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Boarisch; Brezhoneg; Català; Cymraeg; Davvisámegiella; Ελληνικά; Español; Esperanto ...
The cronut, a "baked good heard round the mediasphere," according to Vogue magazine, is just that — flaky, buttery dough that's deep-fried to golden brown perfection,
A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables. This is a popular after-school snack for young students in southern Vietnam. Bánh bột lọc
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 ...
The cruffin was popularised in San Francisco by Australian pastry chef Ry Stephen and co-owner Aaron Caddel of Mr. Holmes Bakehouse in November 2014. [5]In March 2015, Stephen claims the store was broken into and the recipe binders that hold the recipe for cruffins, and 230 other recipes, were stolen.