Has the concept made it's way to the Bay Area?
"This Saturday from 9am-10am, Doug will be frying up Cronuts (deep fried croissants shaped as a donut)! So make sure you grab em' while you can, and come a little early as we are making a limited amount!
*First come, first serve/we are not taking orders."
Someone needs to try this tomorrow. As far as I can tell, this one's still flying under the media radar.
Here's ssfire's report on Paris Baguette's (owned by Dunkin' Donuts),
Beth's Community Kitchen in Mill Valley is getting some air time for a more croissant-like version. Not listed on the online menu, though I'll say the brioche creme doughnut sounds more interesting to me.
This weekend's Peninsula Daily Post has an illustrated article on booming cronut business at the local Paris Baguette restaurants.
I suspect this will all be a passing fad, since the idea is (a) so unoriginal in principle, and (b) so cloyingly rich.
Unoriginal in principle, because it's a cliché that something already full of fat, then deep-fried, will be appealing. Cronuts resemble a yupscale variation of those battered and deep-fried Twinkies and Snickers Bars that came out of Scotland 15 years or so ago. FIFTY years ago, when Hank Rubin was at the seminal Potluck restaurant in Berkeley (predecessor of Narsai's and Chez Panisse), he gave the local elementary school a cooking class; my brother came home making fried pies from the class -- "shorter" pastry but equally rich. Another half century before that, the Guide Culinaire recorded deep-fried rich pastries in the French canon, such as "soufflé" fritters.
I'll be happy to be proven wrong by events, but this class of food is also rich enough that people may get their fill fast, once the sheer novelty wears off.