Cronut, the world famous croissant-doughnut hybrid will send Hong Kongers into frenzy soon

Cherry Almond Biscotti Cronut. Instagram/dominiqueansel

13th March 2019 – (Hong Kong) In second half of 2019, Hong Kongers will be able to taste cronut, the famous croissant-doughnut hybrid created by New York pastry chef Dominique Ansel that sent foodies around the world into a frenzy.

Dominique posted on his Instagram about the upcoming maiden venture into Hong Kong and openings for recruitment.

LA’s Luxardo Cherry Caramelia Cronut® for February looking beautiful today, filled with Luxardo cherry jam and @ValrhonaUSA Caramelia (a smooth and silky caramelized milk chocolate) ganache on the inside. Picture credit : Dominique Ansel

As Chef/Owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first restaurant, 189 by Dominique Ansel, in Los Angeles, Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more.

Perhaps what has been most widely been reported on is Dominique’s creation of the Cronut®, his signature croissant-doughnut hybrid pastry that first launched at his eponymous Bakery in New York in May 2013, soon becoming the world’s first-ever viral pastry. Within hours, photos of the Cronut® spread across the social media sphere, and a single blog post about this brand new pastry was linked to over 140,000 times in just the first day. Within days, guests visited from all around the world to line up for blocks around the bakery, rain or shine.

Cronut fever hit Tokyo when Dominique Ansel Bakery first opened there in 2015
Chef Dominique Ansel
French pastry chef Dominique Ansel poses with a Cronut, a croissant-doughnut hybrid, which he created, at his bakery shop in New York.EMMANUEL DUNAND / Today
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