Chef Dominique Ansel makes Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York on June 3, 2013. The pastry chef introduced it in May 2013, and bakeries in London, Toronto, Seoul and elsewhere have copied it.
Chef Dominique Ansel makes Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York on June 3, 2013. The pastry chef introduced it in May 2013, and bakeries in London, Toronto, Seoul and elsewhere have copied it. Richard Drew AP
Chef Dominique Ansel makes Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York on June 3, 2013. The pastry chef introduced it in May 2013, and bakeries in London, Toronto, Seoul and elsewhere have copied it. Richard Drew AP
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

Inventor of cronut releases original recipe — and it’s ridiculously hard

October 06, 2014 03:18 PM

UPDATED October 06, 2014 04:30 PM

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