Call it a Doussant or a Cro-Do, just don’t call it a Cronut. Chef Dominique Ansel invented the wildly popular Cronut in his SoHo bakery, a flaky, fried and cream-filled doughnut-croissant hybrid that has dedicated New Yorkers lining up at 5 a.m. to snag one from his limited daily batch. Naturally, Ansel didn’t waste time slapping a trademark on it.
Fortunately a trademarked name isn’t stopping local bakers from trying their hand at the country’s most en vogue pastry. Chantilly Patisserie of Bronxville, Enrico’s in Hartsdale and bakers at Stew Leonard’s locations are all serving their own version under various pseudonyms.
So, which one is worth your time?
Chantilly Patisserie created a “doussant” that is most like Ansel’s pioneer Cronut, available in vanilla and chocolate. Clichés aside, they are sinfully good, and so rich you probably won’t be able to eat one on your own. And not unlike the original, they’re already incredibly popular despite Chantilly’s lack of advertising.
“On the first day we made them, all 60 sold out in 24 minutes,” says executive pastry chef Mariana Delgado Gambini, who owns Chantilly with her sister and mother.
It takes two days for Gambini to prepare the doussant dough, which is flaky and delicate, but still able to withstand the fryer. Doussants are filled with a layer of decadent cream, and then the whole thing is dipped in a sticky, sugar glaze. Chantilly’s doussants are $6 each, but only sold between 10 and 11 a.m. on Sundays. They also sell “doussies,” delightful fried rounds of doussant dough that are dusted with powdered sugar.
Looking for an even more hassle-free Cronut option? Cro-Dos, available at any Stew Leonards locations, are made daily.
There are two flavors, glazed or powdered sugar, and while they aren’t filled with cream, are an excellent quick fix. Cro-Dos would certainly be appreciated at any brunch, potluck party or office. Bonus points for being readily available and affordable, at $3.99 for two.
Dominique Ansel Bakery and Chantilly Patisserie are both adamant that the doughnut-croissant treat must be served and eaten immediately, and never exposed to elements that might damage its texture like humidity or refrigerator temperatures.
Whether you’re sick of hearing about Cronuts, or have somehow managed to live a happy life under a rock where no one talks about them, Chantilly Patisserie’s version are worth every bite.
If you go…
Chantilly Patisserie, 135 Parkway Road, Bronxville. 914-771-9400, www.chantillybronxville.com.
Stew Leonards, www.stewleonards.com. Yonkers: 1 Stew Leonard Drive, 914-375-4700. Norwalk: 100 Westport Ave., 203-847-7214. Danbury: 99 Federal Road, 203-790-8030. Newington: 3475 Berlin Turnpike, 860-760-8100.
Enrico’s Pastry Shop, E. Hartsdale Ave., Hartsdale, 914-723-0340.
Dominique Ansel Bakery, 189 Spring St., New York, 212-219-2773, dominiqueansel.com.