The cronut has gone mainstream. This week, Dunkin’ Donuts unveiled their version of the pastry made famous by the Dominique Ansel Bakery, the Croissant Donut.
“Dunkin’ Donuts’ Croissant Donut features a delicate and flaky croissant ring that is glazed like a donut. We look forward to bringing this new, unique bakery item to our guests nationwide,” a press release from the chain reads. All for the sake of journalism, we had Dunkin’ Donuts deliver a box of their newest addition to the Metro offices. Below is a sampling of our thoughts. If you want to try a Croissant Donut for yourself, Dunkin’ Donuts will be handing out 500 free ones to commuters tomorrow morning (November 6) outside its 381 Canal St. location, starting at 7:30 a.m. Tweet your thoughts to @MetroNewYork. “It’s not flaky enough to pass for half-croissant, but it’s denser and more flavorful than most Dunkin’ Donuts, so I’m excited they have an option I’d like to eat, even if it started from a silly trend.” – Tracie Michelle Murphy, copy chief & entertainment editor “This is just a slightly thicker doughnut.” – Matt Prigge, film editor
“It’s like a regular glazed doughnut, just with more chew to it.” – Tina Chadha, style editor
“To me, this tastes pretty much like a regular glazed doughnut, just thicker. But hey, I’m not complaining.” – Emily Laurence, features section editor
“When eating this Croissant Donut, I felt like Sandra Bullock because the pastry was so dense and heavy that I felt like I was eating gravity itself.” – Matt Lee, Web producer “This ‘cronut’ tastes and feels like a regular glazed doughnut. What’s the difference?” – Janet Choi, designer
“I don’t really get the croissant part. It was a decent doughnut.” – Ned Ehrbar, Hollywood correspondent (in town for the week)
Follow Emily on Twitter: @EmLaurence
We review the Dunkin’ Donut ‘cronut’
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