I've been wanting to make cronuts for quite a while now. If you've not heard of the cronut you've been living under a rock! It's the newest food craze to hit NYC by Chef Dominique Ansel.
I cannot claim my cronut is authentic but it is rather easy. I used frozen croissant dough from Trader Joe's and this recipe, letting it rise over night, then cutting a hole in the middle using a shot glass. And voila! Le Cronut! The term cronut is trademarked by Mr. Ansel so I shall call this Le Fraunut!
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