Cronut, Doissant are hybrid pastries

WASHINGTON – The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York.

Cronuts, which Ansel has trademarked, are so popular Zagat reports the New York shop has a six Cronut purchase limit.

Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant.

The local creation differs from the original in that it starts with chocolate croissant dough and incorporates a number of other flavors.

Robert Cabeca, owner of Chocolate Crust, uses a deep fryer and injects filling into his pastries.

The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios.

WTOP Morning Anchors Mike Moss and Bruce Alan couldn’t pass up the opportunity to try the Doissant.

Both gave it the Glass-Enclosed Nerve Center seal of approval. Hear what they said in the audio on the right.

“They are so good,” Moss said. “It’s just deliciousness.”

“This is pretty darn good. I might have to have another one,” Alan said.

WTOP’s Kristi King shot this video of the D.C. version of the Cronut in the fryer:

WTOP’s Kristi King shot this video of pastry cream being injected into the Doissant:

More on what a “Cronut” is:

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