Cronut Craz Comes to Ridgewood
A Cronut-like doughnut in Ridgewood
Saturday, August 3, 2013
BY ELISA UNG
STAFF WRITER
The Record
Ladies and gentlemen, the croissant-doughnut has arrived in North Jersey.
Not the Cronut, mind you. The Cronut is a term trademarked by Soho pastry chef Dominique Ansel to describe his half-croissant, half-doughnut that has crowds lining up before dawn, scalpers reselling the $5 confections for $100, and bakeries the world over trying to duplicate the recipe (including – no less — the Dunkin’ Donuts branches in South Korea).
Now, we can add Sook Pastry in Ridgewood to the list of those under the Cronut spell. Two bakers at the French patisserie and café, brothers Rutillio and Lorenzo Olivera, are responsible for the $2 croissant-doughnut that has been selling out by 10 a.m. every day for the past two weeks.
It is the shop’s basic croissant dough, shaped into a doughnut, fried in grapeseed oil and topped with a powdered sugar icing. How does it compare to the real thing?
– See more at: https://www.northjersey.com/food_dining/218192452_A_Cronut-like_doughnut_in_Ridgewood_hits_North_Jersey.html#sthash.gxHv8aOW.dpuf