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Cronuts?

So which of the new hipster bakery/doughnut shops is going to introduce Cronuts to Montreal?

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  1. None. At least not for another two years.

    2 Replies
    1. Ha! I was wondering if/when these would show up in Montreal - or (preliminary step) get a mention on Chowhound. They do sound delicious, but I have a big sweet tooth so they would. Actually headed to Leche for donuts right now...

      1. They look great and are being sold on Craigslist in NYC for $40 each. Check this out because seeing is believing.
        http://finance.yahoo.com/blogs/daily-...

        1. While I agree it might be a fad, I would jump on it if I heard that a local bakery was doing it. I have been wanting to eat fried croissants since seeing this about two years ago: http://www.thequenelle.com/2012/01/fr...

          1. What to hell are cronuts? a cro-magnan donut?

            29 Replies
            1. re: EWSflash

              a fried croissant (donut shape) with donut flavors

              1. re: twinkie83

                They aren't croissants if they are fried. Just because they have the shape of a croissant doesn't mean they are a croissant.

                1. re: williej

                  they don't have the shape of a croissant - they have the shape of a donut. it's called a croissant because of the dough used.

                  1. re: catroast

                    It's called a croissant because of the pastry's crescent shape, not because of the dough that's used. The same dough is used in non-crescent shaped pastries such as pain au chocolat.

                    1. re: prima

                      Exactly my point. A pain au chocolate is not called a "cro-chocolat' because it uses croissant dough. It is called a pain au chocolate (or, in Quebec, a chocolatine). A cro-nut is just another do-nut.

                      1. re: williej

                        the only point you've made is to point out the obvious

                        by the way, pain au chocolat is regularly called a "chocolate croissant".

                        cronut and chocolate croissant are colloquialisms

                        1. re: catroast

                          I've never heard that, even from people speaking English. Just "pain au chocolat" (I've never heard that translated as "chocolate bread") or "chocolatine". I guess as always it depends on one's circles, neighbourhood, etc.

                          1. re: catroast

                            I have also never heard of chocolate croissant. In Montreal all I hear of is chocolatine. I have also heard of a croissant with chocolate in it (for example, at Le Croissanterie on Hutchison).

                            Cronut is just an invented word, true. But it doesn't do justice to the original -croissant.

                            By the way, look at the difference between an "Old fashioned" (light) donut at Tim Horton's and those heavy cake donuts (hated them) at Krispy Kreme. In other words, donuts come in all sorts of qualities and recipes. There is a similar difference between a Tim's old fashioned and a cronut. So just call these 'cronuts' donuts.

                            PS Does anyone remember the hand baked croissants (not from frozen dough as most of them are done now) on St. Denis near Laurier?). As I remember them they were quite small and were 29 cents in the 70s.

                            1. re: williej

                              A bit north of Laurier, at the corner of rue de Carmel, where there really is a Carmelite convent? Think so. I lived in the northern Plateau then.

                              1. re: lagatta

                                Actually, south of Laurier, corner Villeneuve. It is still there...called L'Elysee but I went there a few years ago and no croissants like the ones I remember.

                            2. re: lagatta

                              I've never heard of "chocolatine". I always call them chocolate croissants. But I grew up outside of Quebec.
                              http://chowhound.chow.com/topics/624466 - I guess people in Montreal know what they are

                              But I wouldn't call a cronut a donut. The dough is what makes a donut a donut. That's why they can be all different sizes and still be a donut. Donut dough = donut. Croissant dough = croissant

                              1. re: ponyup

                                Cronuts are the trademarked name of a "Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date."
                                http://dominiqueansel.com/cronut-101/

                                "Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough similar to a croissant (but not exactly), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely in done in house. The entire process takes up to 3 days."

                                $5/ch

                                1. re: EaterBob

                                  Thanks. That explains it way better than hearsay. I didn't know the name was trademarked. Does that mean that anyone selling them have to pay royalties to the trademark holder?

                                  1. re: williej

                                    In theory, maybe? I mean, I heard an interview with the creator and one of the first things he did was trademark the name. I have no idea how you would go about it doing it successfully, though.

                                    1. re: williej

                                      To me it's all a scam and a rip-off (oops! I shouldn't be reading other threads...). To me it's all smoke and mirrors, marketing and PR.

                                      $5, to me, sounds excessive for a croissant and/or a doughnut. No matter how delicious.

                                      I'm not a lawyer so I don't know who has to pay whom for what, when. But like Gucci and other brands, I am certain that there are knock-offs. And my initial query was when those knock-offs would arrive here.

                                      1. re: EaterBob

                                        Well, $5 is clearly a price New Yorkers are willing to pay, and even stand in insanely long lines for a mere chance to possibly be one of the lucky ones. (Though there is rarely nothing that delicious to stand in an insanely long line for, IMO.)

                                        Quebec is always a bit behind the curve when it comes to food trends--which is a blessing and a curse, the way I look at it--which is why I remarked I wouldn't expect anyone to really capitalize on a clear fad so soon.

                                  2. re: ponyup

                                    Are you saying that a Tim's "Old fashioned" is the same dough as a Krispy Kreme "hockey puck" is he same as a "Honey Cruller"?

                                    1. re: williej

                                      they all have the north american donuty dough texture. if you were to blindfold someone and give them a cronut, would they say it was a donut or a croissant? i'd wager they'd think it was more of a croissant due to the croissant pastry texture rather than a donut, which in the case of the cronut is really just about the shape.

                                      there are many types of croissants, but they still all have (or at least try and attempt) that croissant pastry texture.

                                      1. re: ponyup

                                        There is a world of difference between a Krispy Kreme puck and a Tim Horton's old fashioned. The only similarity is that thy have a whole in the middle and they are both sweet.

                                    2. re: ponyup

                                      There are different doughnut doughs, yeasted doughnuts, cake doughnuts and kruellers(choux pastry). I think all are doughnuts....

                          2. re: williej

                            Right, they are not croissants, they are "cronuts". They are made with CROissant dough but shaped and fried like doughNUTS.

                            1. re: stak

                              Shouldn't that concoction be called "Croinuts"? I don't think even Americans call the flaky viennoiseries "Crossants".

                              As for the thing, all one can say is "it takes all kinds"...

                              1. re: lagatta

                                Well, if you break it up into Cr + onut, it works fine. And it's much easier to pronounce than something with the French "oi" sound.

                        2. re: EWSflash

                          That (cro magnon donuts) was my *exact* thought when I first heard them mentioned a couple of weeks ago. I was expecting some kind of retro or 'throwback' donut.

                          1. re: montrealeater

                            A croissant is baked. Calling it croissant dough is like saying cooking bread by frying it makes bread.

                            1. re: williej

                              Whether it's baked, fried, steamed or grilled it's still croissant dough. It's the way the dough is made that makes it what it is, not the application.

                              ...And there is indeed such a thing as fried bread.

                              1. re: williej

                                The dough used IS croissant dough, regardless of how they are actually cooking it. The finished product is not a croissant, which is why they aren't calling them "croissants."

                                1. re: lagne

                                  Maybe Dominque's Fried Dough (or DFD, which could be marketed as PFD/Pâte Frit Domenique in Quebec, since he's marketed and probably trademarked/copyrighted his take on Kouign Amann as DKA-) would be a better name for the Cronut, so croissant purists and donut purists wouldn't stress over the name of this lovechild.

                                2. re: williej

                                  bread doesn't only have to be baked. it can be steamed, pan fried or deep fried. it's still bread.

                              1. re: montrealwaitress

                                What!!!! Me wants some! I follow her on twitter and didn't see that.

                                1. re: sweettoothMTL

                                  Me too... all I saw is that she was trying to make some.

                                1. re: catroast

                                  What! I'm sure they're all sold out now, hopefully, there will be some next week as well...

                                  1. re: sweettoothMTL

                                    fyi not by st-donat but by their croissant purveyor

                                      1. re: hungryann

                                        Last I heard, they are made by a local restaurant exclusively for them.

                                        1. re: catroast

                                          by the way, myriad does not have cronuts anymore

                                      1. re: Glaff

                                        I'd be game to try them, but they don't look anything like a cronut.

                                        1. re: Glaff

                                          Considering how mind-blowing their Zepolles are, I am looking forward to this. No matter what it's called, it should be good!

                                            1. re: Glaff

                                              I was able to grab some. Pretty good, Cornetteria quality. Not as mind blowing as their Zeppole (because there is less cream/icing maybe?). 4$ a pop, limit of 2 per person, and they were almost out when I went just before 1, so unless they have more hidden in the back...I'm hoping they'll make some more next week.

                                              1. re: sweettoothMTL

                                                Actually, I'm now think that the second one I got for my wife will not hold until tonight, since it was in the heat for a good 30 minutes before I got back and put it in the fridge. It should probably be eaten right away ;)

                                                1. re: sweettoothMTL

                                                  I had some too, they're really good. But I would not compare them to zeppole, they're too different. And if there was more cream/filling, it would become too rich.

                                                  1. re: sweettoothMTL

                                                    Not sure if the 2 per person rule holds true anymore. I saw them loading up boxes of them during the Little Italy festival a couple weekends past.

                                                    1. re: afoodyear

                                                      Nope, there's no limit anymore.

                                              1. I tried one today. Very good, light and not greasy at all. I bought it at Patisserie Paries, 5490 Queen Mary Rd. between Earnscliffe and Clanranald. South side of Queen Mary in the Snowdon area. I paid $2.99. Open 8-9 almost everyday. Phone number 514-360-3130.

                                                1 Reply
                                                1. re: yeggy

                                                  What would be interesting to know is how close in taste are they to the one invented in New York city.

                                                2. finally had the chance to try them at cornetteria, definitely rich. it was a bit too much for me and then, i went one step further and tried their cronetto burger. surprisingly, it wasn't as sickening as the regular one. $7 for the burger

                                                   
                                                  1 Reply
                                                  1. re: twinkie83

                                                    I tried the caramel and custard varieties...way too sweet and oily. Not worth the $8 price for 2.

                                                  2. I bought the salted caramel cronut from 3M bakery on Ave Mont Royal east yesterday. They also had vanilla....
                                                    Amazing! 3.50 + tax but worth every cent.

                                                    5 Replies
                                                    1. re: english muffin

                                                      Photos of the 3M croinut (either they misspelt it, or it's to avoid being sued by M. Ansel)

                                                       
                                                       
                                                        1. re: english muffin

                                                          Tried a vanilla one today at the street sale. They were selling them outside and it was horribly humid, so they lost their flakiness, but they're REALLY good. I will go back for the caramel.

                                                          1. re: Glaff

                                                            On Sunday they were selling them inside. I had one of the caramel ones. It was good but really messy to eat. Having said that I wouldnt get one again at the $4 with taxes price. I had a knockoff cronut in the Toronto area (maple bakery) that I liked more. Might have liked the other flavours more because found caramel really sweet ( though it was salted caramel)

                                                        2. re: english muffin

                                                          Humm, wonder if the Outremont branch of 3M would have them...?

                                                        3. So far I've tried Cronuts from 3 establishments(La Cornetteria, Simplement D Liche & Patisserie Paries), IMO, only La Cornetteria's Cronut is worth it. Particularly annoyed with Patisserie Paries charging $4(before taxes) for a faux Cronut(two pieces of fried dough between some lemon filling & charging so much just because Paries is calling it a Cronut).

                                                          4 Replies
                                                          1. re: BLM

                                                            They must have raised the price, when I tried it at patisserie Paries about a week ago the price was $2.99.

                                                            1. re: yeggy

                                                              Yes, with taxes it's almost $5.50 each. At La Cornetteria it's also $4, but that's taxes included(if I remember correctly). And IMO, La Cornetteria does a proper Cronut.

                                                              1. re: BLM

                                                                I even have trouble justifying $4 for the small cronettos at Cornetteria (especially given that their cornettis are quite large and inexpensive). $5.50 is obscene.

                                                                1. re: Fintastic

                                                                  I don't disagree with you. For first time, trying Cronut was worth it & I thought it was very very good(bordering on excellent). Beyond that, I'll try the Cronetto at La Cornetteria on a rare occasion. If you think the Cronetto at Cornetteria are small, check out the size at Pattiserie Paries on Queen Mary.

                                                          2. Cronuts have recently become available at San Pietro bakery, 1950 Jean-Talon Est in the Villeray area. They're $3.50 each and available in flavours like ricotta, lemon, chocolate, and pistachio. I tried ricotta and it was very nice. There's no limit on the number that you can buy but you should call ahead because they don't make them every day.

                                                            1. In response to those who wonder if the name is changed to avoid copyright infringement; how can you copyright a baked good's name? Or patent it? It's like copyrighting a hamburger!

                                                              1 Reply
                                                              1. re: williej

                                                                I think people are asking that because the originator, Dominique Ansel, actually did file a copyright on the name.

                                                              2. Le Viet sandwich shop on Ste-Catherine across from PDA sells Cronuts at $6 each. I asked them where they get them from and the lady said from their other store and said they make them themselves! I find that hard to believe. Can anyone confirm this? I think they are sourced from elsewhere but where is the question?

                                                                6 Replies
                                                                1. re: hungryann

                                                                  Well they get their cupcakes from Dliche... and Dliche also makes cronuts...

                                                                  1. re: hungryann

                                                                    As Glaff just posted it's made by Dliche. I don't think Dliche hides it, that it's also sold there.

                                                                    1. re: BLM

                                                                      D'liche doesn't hide it but Le Viet does; she told me their other store makes it, which sounded odd since I am not aware of Le Viet having another location...maybe it was miscommunication since there was somewhat of a language barrier.

                                                                      1. re: hungryann

                                                                        Well I don't know the details of their partnership but I know that when that place opened Dliche was talking about it as their second location.

                                                                        1. re: Glaff

                                                                          Yep. Exactly(same words I would use).

                                                                          1. re: Glaff

                                                                            I've been to Le Viet and saw them. Next to them there was clearly a stack of Dliche pastry boxes.

                                                                            Sounds more like a case of miss-informed employee then deliberately hiding it. Seeing the employees working there, it does not surprise me :)