Doughnut-croissant hybrid Cronuts 'a big hit'
July 04 2013
When attempting to come up with new recipe ideas for a restaurant's menu, there are so many approaches for food service operators to take - and so many potential sources of inspiration - that it can sometimes be difficult to know where to begin.
Indeed, this is particularly the case given that there is almost no way of predicting what will go down well with diners.
This is exemplified in the recent success of 'Cronuts' - a doughnut-croissant hybrid that first went on sale in a small shop owned by French chef Dominique Ansel.
Cronuts are a great example of the unpredictability of our industry, as they are all over the media right now, being featured on everything from early morning talk shows to magazine articles.
They take three days for New York-based chef Mr Ansel to make, which means only somewhere between 200 and 250 of these can be produced every day, the Associated Press reports.
Mr Ansel said that he has had to limit orders to two per customer due to their popularity - and they still usually sell out within an hour. He has even started taking pre-orders for two weeks in advance, allowing slightly higher order sizes of six per person that way.
"We try to make enough for everybody," Mr Ansel remarked, adding: "I'm not sure how many calories [are in a single Cronut], but it's very tasty."
Describing the sweet treat, food blogger Niko Triantafillou, said: "It's a continuation of the doughnut craze but also sort of a continuation of everything fried."