Cronuts conquer Chicago
BLOOMINGDALE – The latest pastry craze, known as the cronut, is a hybrid between a donut and a croissant.
Croissantlike dough is fried to perfection, rolled in sugar, filled with cream and topped with a glaze or frosting. This creation first was engineered by Chef Dominique Ansel of Dominique Ansel Bakery in New York in May, according to the bakery’s website.
But Chicago residents don’t have to go to New York to get on the cronut bandwagon.
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