For many, Dominique Ansel and the Cronut™ are synonymous. Since its birth in 2013, thousands (if not tens, hundreds) have lined up outside Ansel’s eponymous bakery in SoHo to try the confection, a feat of pastry engineering: a cream-filled, fried ring of croissant-ish dough.
Restaurant critic Tejal Rao deemed the creation a “masterpiece," Time Magazine called it one of 2013’s best inventions, and the United States Patent and Trademark Office dubbed it an idea worth trademarking. Its popularity even spurred the release of a cookbook, Dominique Ansel: The Secret Recipes, in which there is the secret recipe (it takes three days from start to finish).
from Food52 https://food52.com/blog/25244-best-everyone-can-bake-dominique-ansel-recipes
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