I am Cronuts about you

I first heard of Cronuts from my mother who is a Pastry Chef. Six years of training in NYC has resulted in her being way ahead of me in the "cool" game and extremely clued in to what is "hot" on the food scene. 

That being said, Cronuts are the innovation of Chef Dominique Ansel and are a cross between a croissant and a doughnut. Think of biting into a donut and finding a flakey croissant inside.

Chef Ansel has been named the best Pastry Chef of 2017 by the "World's 50 Best Restaurants". His bakery styled restaurant in Soho has a line around the block to prove that the title is well deserved. He also has the best professional training between eight years at the Parisian chocolatier Fauchon and six years at Daniel Boulud’s NYC restaurant Daniel.

We make our way to his bakery only to taste the cronuts but get carried away after looking at the bakery menu.

Frozen S’mores on a stick: Signature honey marshmallow wrapped around a Tahitian vanilla ice cream with chocolate wafer crisps. Served on a smoked willow wood branch and torched just before serving.

Chocolate Chip Cookie Shot : Chocolate chip cookie shaped as a shot glass coated on the inside with chocolate to prevent cold-infused Tahitian vanilla milk from seeping into the cookie. Ingenious and delicious! Only served after 3pm

Ice cream sandwich : Two delicious macadamia nut butter cookies with vanilla ice cream in between

Spinach Gruyère Quiche : Garlic sautéed spinach and Gruyère cheese in a flaky pastry crust. Served with a side of salad for that one friend who wanted a bit of lunch.

Cronut filled with Salted Caramel and Basil : Confusing taste at first but we can't stop eating it.

After consuming around 3000 calories we agree it is time to work it off. A long walk on the Hudson River Park follows.

FYI: The cronuts mostly sell out before noon each day since only a limited amount is made.  There is also a limit of two cronuts per person unless previously reserved.