If you’re any type of foodie, you’ve come across news of the Cronut — the croissant-like dough pastry that’s fried and covered in sugar, topped with a glaze or filled with cream. And while the original is still packing the streets outside of creator and chef Dominique Ansel’s eponymous New York bakery, Forbes Travel Guide Five-Star The Broadmoor in Colorado and the convention-challenging Acme Hotel Company in Chicago are creating their own takes on the craze.
It took Ansel more than 10 recipes and two months to come up with his trademarked creation, which uses dough (somewhat similar to a croissant) that is proofed and fried in grapeseed oil, then filled, topped or glazed.
This sweet sensation first hit the streets of New York back in May, and ever since, patrons have lined up early in the morning at the bakery to get their hands on the fabulous treat. Lines start about two hours before opening (8 a.m. Monday through Saturday and 9 a.m. on Sunday), and you have a good chance to snag one if you arrive by 7 a.m. Hurry in for July’s special flavor — the blackberry Cronut.
To try The Broadmoor’s interpretation of the croissant-doughnut hybrid, the Broadmoor Donut, you may have to wait as well. The legendary Colorado Springs resort only makes 24 goodies each day. Twelve head to the hotel’s Espresso News and the other 12 are sold at Café Julie, so you’ll have to stake your claim at either one of these spots in the morning to make sure you get one. Current flavors include a raspberry-iced doughnut and a powdered variety.
ACME Hotel Company
This modern Chicago property is home to one of the West Town Bakery’s shops, which is dealing out the doughssant — a fried croissant creation by the executive pastry chef, Chris Teixeira. Three different flavors are stocked at the bakery for guests to enjoy: chocolate raspberry, coffee cream cheese and blueberry lavender.
Photos Courtesy of The Broadmoor, Dominique Ansel Bakery and West Town Bakery