Kronut In The Haus

What is more lovely than a hybrid of a donut and a croissant? A cronut!

The cronut was created by Chef Dominique Ansel. It took him two months to perfect the recipe which is basically croissant dough that is fried. The entire process or making the cronut takes up to three days.

Bakeryhaus (http://www.bakeryhaus.ca/) has come up with their version of the cronut called the kronut. Same idea, a hybrid of a donut and a croissant.

I’ve already tried the crookie from the creators Clafouti (http://clafouti.ca/) and now it was time to try the kronut.

1171685_389312794548043_894917078_n
crookie
20140801_164818
kronut

 

 

 

 

 

 

 

 

 

 

 

The kronut was good but a bit too thick for me. The outside of the pastry was similar to the donut and the inside was similar to the croissant. The powdered sugar added a bit extra sweetness the pastry needed. This pastry would pair well with a hot drink.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s