Cronuts in Austin...
Where can my I find the best for my little sister?
This was in Virginia Wood's column in this weeks Austin Chronicle:
There was a little flurry of activity on Twitter this weekend when local people started talking about buying cronuts at the scratch bakery in the new H-E-B at Mueller. In case you haven't heard about cronuts, they are a croissant/doughnut hybrid developed at the Dominique Ansel Bakery in New York City that took the pastry scene by storm. News reports show lines of folks willing to pay $5 each for the distinctive pastry and the bakery only makes 250-300 of them a day. Based on my informal survey of high-profile local bakeries, there are currently no cronuts in Austin; turns out the pastry for sale at the H-E-B is a sugar-coated "croissant doughnut" and not like the NYC original at all. Bakery owners Jim Murphy (Sweetish Hill), Stephanie Schuster (Upper Crust), and Art Silver (Quack's 43rd Street Bakery) said they haven't noticed a groundswell of Austin customers demanding cronuts. And although all three shops produce the laminated pastry dough necessary for croissants every day, none of them is likely to produce cronuts because they aren't equipped with deep fryers.
Latest from HEB re: Faux cronuts on Sat & Sun:
Tomorrow, central Texas's grocery overlord HEB is launching "Le Deuxnut" at select stores. The cronut knockoff is baked in-house and available on Saturdays and Sundays.
Dave Shaw, whose Arsenal Agency works with HEB, has taken to Twitter to convince avowed cronut-hater Addie Broyles of The Statesman to give le Deuxnut a try. Her report: "I have now tried HEB's cream-filled fauxnut and it is delicious." According to Shaw's Twitter account, Le Deuxnut will be available at HEB's around the city, including the "Mueller, Hancock, Congress and Oltorf, East 7th, Koenig Lane, Parmer, Circle C, and 620" locations.
Got a pair of the creme filled ones at Hancock center. I didn't see them at Oltorf nor Slaughter/Manchaca. They didn't seem to be attracting much attention at Hancock (I didn't have to shove hoarders to the side nor cut in line).
Nyeh. They're OK. Tastes like a cross between a Bavarian creme-filled long John and an eggy French crueler in texture and taste, just much firmer. I would not associate it with a croissant. Almost stale in texture, which can partially attributed to the loose, moisture-sucking heavy corrugated cardboard packaging. 1.68/pop - the box alone probably costs HEB $.45. (HEB needs to get rid of all those new cardboard boxes - and not just for the Le Deuxnut. sometimes they package their croissants and other baked goods in them and the contents get hard as a rock in about a day).
I expected them to be fully glazed, but there is just a ring of firm, plain icing around the top.
Not much creme filling, but what there was is smooth, tasty, and rich in flavor.
For $1.68/each, it was worth trying. But I doubt I'd buy one again for more than $1. I don't see these going viral. They need to sell them loose next to the bulk donuts and cut out the fancy packaging to bring the price down.
Link to full size picture since Chowhound shrinks pictures omitting the detail: