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Cronuts?

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EaterBob 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. Peaches to Poutine RE: EaterBob Jun 4, 2013 12:33 PM

    None. At least not for another two years.

    2 Replies
    1. re: Peaches to Poutine
      SnackHappy RE: Peaches to Poutine Jun 4, 2013 12:37 PM

      If the fad lasts that long.

      1. re: SnackHappy
        Peaches to Poutine RE: SnackHappy Jun 4, 2013 02:10 PM

        Hence, my tongue-in-cheek comment! :)

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      montrealeater RE: EaterBob Jun 4, 2013 01:37 PM

      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...

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        finefoodie55 RE: EaterBob Jun 4, 2013 02:01 PM

        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-...

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          Virgile RE: EaterBob Jun 4, 2013 07:38 PM

          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. EWSflash RE: EaterBob Jun 4, 2013 07:40 PM

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

            29 Replies
            1. re: EWSflash
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              twinkie83 RE: EWSflash Jun 4, 2013 09:38 PM

              a fried croissant (donut shape) with donut flavors

              1. re: twinkie83
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                williej RE: twinkie83 Jun 4, 2013 10:35 PM

                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
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                  catroast RE: williej Jun 5, 2013 04:47 AM

                  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
                    prima RE: catroast Jun 13, 2013 08:56 AM

                    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
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                      williej RE: prima Jun 13, 2013 10:03 AM

                      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
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                        catroast RE: williej Jun 13, 2013 10:12 AM

                        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
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                          lagatta RE: catroast Jun 13, 2013 12:27 PM

                          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
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                            williej RE: catroast Jun 13, 2013 01:19 PM

                            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
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                              lagatta RE: williej Jun 13, 2013 04:43 PM

                              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
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                                williej RE: lagatta Jun 13, 2013 06:29 PM

                                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
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                              ponyup RE: lagatta Jun 13, 2013 01:34 PM

                              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
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                                EaterBob RE: ponyup Jun 13, 2013 02:06 PM

                                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
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                                  williej RE: EaterBob Jun 13, 2013 03:36 PM

                                  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
                                    Peaches to Poutine RE: williej Jun 13, 2013 04:01 PM

                                    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
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                                      EaterBob RE: williej Jun 13, 2013 04:01 PM

                                      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
                                        Peaches to Poutine RE: EaterBob Jun 13, 2013 04:52 PM

                                        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
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                                    williej RE: ponyup Jun 13, 2013 03:37 PM

                                    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
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                                      ponyup RE: williej Jun 13, 2013 06:12 PM

                                      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
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                                        williej RE: ponyup Jun 13, 2013 06:27 PM

                                        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
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                                      Gloriaa RE: ponyup Jun 14, 2013 02:09 PM

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

                          2. re: williej
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                            stak RE: williej Jun 5, 2013 10:46 AM

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

                            1. re: stak
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                              lagatta RE: stak Jun 7, 2013 06:09 PM

                              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
                                SnackHappy RE: lagatta Jun 7, 2013 06:18 PM

                                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
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                          montrealeater RE: EWSflash Jun 5, 2013 11:11 AM

                          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
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                            williej RE: montrealeater Jun 6, 2013 04:34 PM

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

                            1. re: williej
                              SnackHappy RE: williej Jun 6, 2013 04:50 PM

                              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
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                                lagne RE: williej Jun 6, 2013 05:07 PM

                                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
                                  prima RE: lagne Jun 13, 2013 06:19 PM

                                  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
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                                  ponyup RE: williej Jun 13, 2013 06:07 PM

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

                            2. m
                              montrealwaitress RE: EaterBob Jun 5, 2013 08:56 AM

                              Saint Donut made some last week.

                              2 Replies
                              1. re: montrealwaitress
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                                sweettoothMTL RE: montrealwaitress Jun 5, 2013 10:53 AM

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

                                1. re: sweettoothMTL
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                                  Glaff RE: sweettoothMTL Jun 5, 2013 11:01 AM

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

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                                catroast RE: EaterBob Jun 7, 2013 06:50 AM

                                myriad has some this morning.

                                5 Replies
                                1. re: catroast
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                                  sweettoothMTL RE: catroast Jun 7, 2013 11:21 AM

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

                                  1. re: sweettoothMTL
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                                    catroast RE: sweettoothMTL Jun 7, 2013 11:23 AM

                                    fyi not by st-donat but by their croissant purveyor

                                    1. re: catroast
                                      hungryann RE: catroast Jun 7, 2013 12:18 PM

                                      Who is their croissant purveyor?

                                      1. re: hungryann
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                                        catroast RE: hungryann Jun 7, 2013 12:22 PM

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

                                        1. re: catroast
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                                          catroast RE: catroast Jul 12, 2013 12:52 PM

                                          by the way, myriad does not have cronuts anymore

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                                  Glaff RE: EaterBob Jul 12, 2013 12:08 PM

                                  Looks like D Liche is trying to make one: https://www.facebook.com/photo.php?fb...

                                  3 Replies
                                  1. re: Glaff
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                                    catroast RE: Glaff Jul 12, 2013 12:55 PM

                                    man that looks good

                                    1. re: Glaff
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                                      williej RE: Glaff Jul 12, 2013 03:03 PM

                                      way too much icing!

                                      1. re: Glaff
                                        SnackHappy RE: Glaff Jul 13, 2013 04:48 PM

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

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                                        Glaff RE: EaterBob Jul 16, 2013 09:40 AM

                                        Coming soon at La Cornetteria : http://instagram.com/p/b1VAiiyxns/

                                        7 Replies
                                        1. re: Glaff
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                                          sweettoothMTL RE: Glaff Jul 16, 2013 10:39 AM

                                          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: sweettoothMTL
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                                            Glaff RE: sweettoothMTL Jul 19, 2013 07:19 AM

                                            They're out! http://instagram.com/p/b80A4NjwQ3/

                                            Will try to go at lunch.

                                            1. re: Glaff
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                                              sweettoothMTL RE: Glaff Jul 19, 2013 10:46 AM

                                              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
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                                                sweettoothMTL RE: sweettoothMTL Jul 19, 2013 12:15 PM

                                                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
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                                                  Glaff RE: sweettoothMTL Jul 19, 2013 12:17 PM

                                                  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
                                                    afoodyear RE: sweettoothMTL Aug 26, 2013 02:26 PM

                                                    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
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                                                      Glaff RE: afoodyear Aug 26, 2013 06:20 PM

                                                      Nope, there's no limit anymore.

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                                              FoodNovice RE: EaterBob Jul 16, 2013 04:05 PM

                                              More background on the phenomenon...
                                              http://www.quora.com/Dominique-Ansel-...

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                                                yeggy RE: EaterBob Aug 17, 2013 12:38 PM

                                                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
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                                                  maj54us RE: yeggy Aug 18, 2013 07:05 AM

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

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                                                  twinkie83 RE: EaterBob Aug 18, 2013 01:42 PM

                                                  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
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                                                    eat2much RE: twinkie83 Aug 18, 2013 05:08 PM

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

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                                                    english muffin RE: EaterBob Aug 24, 2013 07:51 AM

                                                    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
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                                                      english muffin RE: english muffin Aug 24, 2013 11:48 AM

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

                                                       
                                                       
                                                      1. re: english muffin
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                                                        Glaff RE: english muffin Aug 24, 2013 12:54 PM

                                                        Beautiful. Looks really good.

                                                        1. re: english muffin
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                                                          Glaff RE: english muffin Aug 31, 2013 08:42 PM

                                                          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
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                                                            ylsf RE: Glaff Sep 3, 2013 06:54 AM

                                                            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
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                                                          sweettoothMTL RE: english muffin Aug 26, 2013 07:08 AM

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

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                                                          BLM RE: EaterBob Aug 24, 2013 11:56 AM

                                                          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
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                                                            yeggy RE: BLM Aug 25, 2013 07:21 AM

                                                            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
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                                                              BLM RE: yeggy Aug 25, 2013 07:29 AM

                                                              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
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                                                                Fintastic RE: BLM Aug 25, 2013 02:48 PM

                                                                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
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                                                                  BLM RE: Fintastic Aug 25, 2013 06:56 PM

                                                                  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.

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                                                            yulyl RE: EaterBob Aug 31, 2013 08:37 PM

                                                            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.

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                                                              williej RE: EaterBob Sep 2, 2013 08:28 PM

                                                              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
                                                                Peaches to Poutine RE: williej Sep 3, 2013 06:48 AM

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

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