DailyDirt: Beyond The Cronut

from the urls-we-dig-up dept

Fri, May 9th 2014 5:00pm — Leigh Beadon

Last year, the Cronut took New York (and then the world) by storm. It was at the forefront of a renewed craze for designer confections and, more specifically, so-called "food mashups". Though we haven't reached Nuts and Gum yet, the craze is far from finished:

Chicago's "wonut" (and now L.A.'s "wownut") subs croissants with waffles for an entirely new donut hybrid. Good thing recipes can't be copyrighted. [url]
The original Cronut creator has unveiled his newest creation in New York. It's a shot-glass sized cup made of cookie and filled with milk, which seems a little more gimmicky (and less likely to catch on) than the Cronut. [url]
This $1,000 sundae puts other deluxe desserts (and, arguably, modern consumer culture) to shame. Like many such desserts, it includes edible gold leaf and some inedible jewelry to help justify the prestige pricing. [url]

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Filed Under: cronut, desserts

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Craig Welch (profile), 10 May 2014 @ 1:12am

Recipes
"Good thing recipes can't be copyrighted."

Yet ...
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Andrew D. Todd, 10 May 2014 @ 4:28pm

Of Course It's Been Done Before.
There used to be a product called Patty Shells, which were sort of like a Cronut, back around 1975 or thereabouts. You bought them frozen (they consisted of many thin layers of pastry, alternating with butter or shortening), and baked them in the oven, and they rose into a a kind of layered donut, which wasn't sweetened, and you were supposed to fill them with chicken salad or the like, or if you wanted to be classy, crab, shrimp, lobster, etc., something lean enough to balance out the butter in the pastry.
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