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Cronut
Cronut is a croissant-doughnut pastry invented by Chef Dominique Ansel and trademarked〔(【引用サイトリンク】USPTO">title=Cronut )〕 by his Bakery in New York City.〔(Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life - Grub Street New York )〕 The pastry is made by frying a laminated dough in grape seed oil. The fried pastry is then sugared, filled, and glazed.
''The Boston Globe'' described the Cronut as a "food portmanteau".〔(Why we love ‘cronuts’; The devilish pull of the food portmanteau ) By Ben Zimmer June 09, 2013〕 In December 2013, ''Time'' magazine named the cronut as one of the "25 Best Inventions" of 2013.
==Origin==
In 2013, Dominique Ansel considered adding a new product in his bakery, and it was pointed out that he didn't have any kind of donut on the menu. As Ansel did not have a donut recipe, he decided to make his own, starting from the croissant he was familiar with. After two months of experimentation, he came up with a dough that is different from croissant dough, and produces a pastry that has flaky layers inside that fries easily and holds the cream, with a crunch on the outside.〔 The product he named cronut was introduced just before Mother's Day in May 2013. By chance, a blogger from Grub Street, the online restaurant blog from ''New York'' magazine entered the shop, tried the cronut, and reported it in his blog.〔 The blog post resulted in much interest in cronut, and by the third day, a queue of over 100 people had formed outside the shop to buy the new product.〔 Realizing that he has a success on his hand, Ansel trademarked the Cronut name within nine days.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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