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Dec 12, 2013 06:36 AM

Cronuts, we are so over you!

Posted by David Lebovitz this morning. Hope chefs everywhere are listening:

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  1. Count me among those over lobster mac and cheese. Separated and no longer dating is my motto.

    1 Reply
    1. re: HillJ

      Heehee! I can't imagine glomming all that cheese on a perfectly good lobster! And the smear? Please make that go away!

    2. Well, I've never had a Cronut or even a knockoff. But if people are still waiting in line for them every morning is the chef supposed to stop making them because some guy who wrote an article doesn't want to hear about them anymore? I don't want to hear about cupcakes anymore but new shops continue to open.

      America, land of opportunity.

        1. re: chowyadoin99

          ROFL, what a valid point..except, CH's are probably more vocal about what they are over than any blogger with a personal project.

        2. It's hard to criticize the cronut as overdone given that it's only available in one shop in Manhattan.

          As it is we're flying into New York next week for a day on our way home for Christmas and I'm already planning to join the cronut queue, not just because I want to see what the fuss is all about but because the creator is supposed to be a phenomenal baker.

          5 Replies
          1. re: Roland Parker

            When I was in NY in September, I did not join the Cronut line. I really wanted one but couldn't afford to waste time standing in line.

            I did sample some of the other pastries and I would highly recommend the DKA and the caneles.

            1. re: chefhound

              A belated update.

              We queued for close to two hours on a very cold morning for the cronuts. DKA did pass around free hot chocolates and provided pocket warmers for free. Very nice.

              As for the cronuts, well, they were....fine. People have described them as a cross between a donut and a croissant but I'd instead describe them as a puff pastry donut with a cream filling (chocolate cream in this case). Think of a very crispy donut and that's pretty much what it is.

              I actually preferred the kougin annan for they weren't so intensely sweet. The cronuts were very, very sweet.

              So, yes, I'd vote for overrated.

              1. re: Roland Parker

                Thanks! I have been really curious about these.

                In your opinion, could they be changed in a way that would have met your expectations?

                They were featured on Unique Sweets, and he said that there is/are "secret ingredients" in the dough....

                1. re: sandylc

                  Hmm. I'd make them much less sweet.

                  The December cronut flavor of the month was dark champagne flavored chocolate. The cronut was filled with the dark chocolate creme, then glazed with more of the chocolate and finally dusted liberally with sugar. Sweet, sweet and sweet although the bitterness of the chocolate did take off some of the sweet edge, but not enough. If it were up to me I'd have only included the chocolate filling and left out the glaze and sugar dusting.

                  I did like the texture of the cronut. It was pleasantly crunchy like puff pastry, and that goes well with a slightly oozy filling, similar to a Napoleon. The body of the cronut lends itself well to pretty much any kind of flavored filling you want.

                  There is one thing I should point out. It was a very cold day and although the cronuts are made daily, by the time we got ours it was already room temperature. If we'd had cronuts freshly done it may be something textually different. I was expecting the cronuts to be a little softer than what we found and in retooling the cronut I'd be aiming for something soft and flaky, like a proper croissant.

          2. Didn't know that about White Tuna. I don't usually eat it but my husband especially likes it. Hmmmm