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Jun 4, 2013 12:20 PM


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.

        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:

          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.
                     - 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."

                                "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."


                                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.