Dominique Ansel might have made a name for himself in New York with his irresistible bakeries, but it was his Cronut that took the world by storm. TIME Magazine named it one of the “25 Best Inventions of 2013,” with photos spreading across social media attracting lines around the block at his stores. Now, Hong Kong can see what all the fuss is about as the Cronut lands in the city.
The French chef’s signature creation, the croissant-doughnut hybrid, will be available at his new bakery in Harbour City, Dang Wen Li (supposedly Dominique Ansel’s Chinese name). The two-week pop-up will feature Cronuts, made from flaky croissant-like dough, fried in grapeseed oil and dipped in sugar, filled with homemade lychee jam and jasmine ganache. It’s a signature flavour created for Hong Kong, and has never been served before in any of Ansel’s bakeries.
When they first arrived in New York, lines formed at the doors from 6am and reporters camped outside the bakery, while cameos in TV series like Gilmore Girls, The Mindy Project, Modern Family and Two Broke Girls cemented the pastry as a cultural phenomenon.
The Hong Kong limited-edition Cronuts will be available from 22 May to 7 June at Dang Wen Li by Dominique Ansel.
Editor
Emma Russell
