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This homemade cronut recipe uses a multi-day folding and chilling process to create perfectly crispy layers. A whipped butter technique helps achieve bakery-quality texture that stays crisp even on ...
The 2.0 chocolate croissant has far more chocolatey goodness than the original version. “It’s not a croissant with a little bit of chocolate,” Ansel says with a chuckle.
The popularity of the Cronut led to countless more croissant hybrids, crossing them with everything from hot chocolate to sourdough bread. We've had flat ones, square ones, and cereal ones, and ...
Chocolate-lovers are in for a treat. New York’s own Chef Dominique Ansel, creator of the famed cronut craze, has made a deal with Belgian chocolatier Neuhaus.
The festive Cronut uses "actual fresh Brut Champagne," according to the bakery, as opposed to a champagne extract. They're also using Valrhona Caraibe 66% dark for the sinful chocolate component ...
Dominique Ansel, the mad pastry scientist behind the Cronut, is unveiling a new dessert at Austin's SXSW this weekend: the Chocolate Chip Cookie Milk Shot. Like the Cronut, the new invention is a ...
Cronut inventor Dominique Ansel is enticing sweet tooths once again with a new invention. The New York pastry chef has created something called the chocolate chip cookie milk shot. It’s a wonder ...