On May 10, the mayhem began: Dominique Ansel, famed New York City pastry chef, introduced the Cronut to the world. The Cronut is made with a croissant-like, layered dough, punched out into a doughnut shape, deep-fried by hand in a large saucepan, rolled in granulated sugar, injected with cream so each flaky layer is filled, iced, and finally topped with a decorative sprinkle. The first iteration of the $5 fried croissant-doughnut hybrid is filled with Tahitian vanilla cream and topped with rose glaze and candied rose petals.
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