– This is the Cronut, one of New York City’s
most legendary desserts. This hands down might be one of the best things I’ve ever eaten in my life. The doughnut-croissant
hybrid was created by world-renowned pastry
chef Dominique Ansel in 2013. Now if you aren’t familiar
with Chef Dominique’s desserts he is famous for his frozen s’mores, his watermelon soft
serve, his cookie shots, his DKA, but really the
famous one is the Cronut. We’re here at 7:00 a.m. to
get in front of the line so we can get a head start. The Cronuts are extremely
limited in quantity and very very popular and I want to see what
all the hype is about. Let’s go! – So, when I first launched
the Cronut, it was in 2013 for Mother’s Day in May. – [Herrine] The team at
Dominique Ansel Bakery wanted to create a
doughnut-shaped dessert for the occasion but didn’t have any recipes for doughnuts so chef Ansel made
a laminated dough, similar to a croissant, to fit the bill. It took him over two months to perfect his Cronut recipe. A food reporter from Grub Street tried the pastry by
chance and it went viral. People started lining
up outside the next day and traffic to the bakery’s
website went up 300%. It’s been six years now and the Cronut
obsession still isn’t over. – First in line this morning. (laughing) We really wanna try the Cronuts. – We waited since 7 o’clock. – One hour, yeah, we have to have the whole New York experience and that’s why we’re
getting a Cronut today. – [Herrine] So what makes
the Cronut so iconic? First of all it’s limited in quantity. You’re not guaranteed
one, hence the lines. Every day by noon, all 500
to 600 of them are sold out. This is partly because
making the Cronut is such a painstaking process. It takes three days
from start to finish. Chef Ansel finally revealed
the home-cooked version of the recipe in his cookbook in 2014 and it proves just how much
work goes into making them. The proofing and ganache are
the most time-consuming parts. You’re honestly better
off just buying one. At the bakery, each Cronut
is proofed, then deep-fried. It’s filled with two different fillings. Then it’s rolled in sugar and glazed. The team changes the
Cronut flavor every month, and no flavor is ever repeated. – The reason why I keep
limiting the quantities just because I want to
preserve the quality. I always tell everyone that
I don’t want my creation to kill my creativity. – When we visited in July, the Cronut of the month was Meyer lemon and wildflower honey. I’ve been wanting
to try this since 2013 and here we are mid-2019,
first bite of the Cronut. It is so crunchy. This hands down might be
one of the best things I’ve ever eaten in my life. Wow, that’s so good. That is so good. It definitely for me tastes more like a croissant than a doughnut. It’s denser than a doughnut and it has these little very thin layers like you get from a croissant
and it’s extremely buttery, but still very light and airy. Do I have powdered sugar
like everywhere on my face? – [Cameraman] Sort of. – I can see why people
line out the door two hours before opening
just to have this dessert now because it’s fluffy,
it’s airy, it’s buttery, it’s crunchy, it’s all of
the adjectives that you want in a dessert just
embodied in this one, one thing. One Cronut. – [Cameraman] Nice. – It is messy though. This rightfully owns the title of the best dessert in New York City. – [Ansel] A lot of people
ask me if I knew that this was going to
happen and, you know, what I was expecting, of course
I didn’t know (chuckling) of course, no one can plan for this. – [Herrine] In a city where
new food trends are popping up almost every day there is still no signs that the Cronut’s
popularity is slowing down. The obsession has spread
throughout the world with copy-cat Cronuts and
recipes found everywhere. Even Dunkin’ Doughnuts
introduced it’s version in 2014. Imitation may be the
best form of flattery, but the best place to get the Cronut is where it all started, Dominique Ansel Bakery
in New York City.