{"id":921,"date":"2013-06-06T20:02:14","date_gmt":"2013-06-06T20:02:14","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=921"},"modified":"2015-04-28T13:17:34","modified_gmt":"2015-04-28T13:17:34","slug":"cronuts","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/cronuts\/","title":{"rendered":"Cronuts"},"content":{"rendered":"<p style=\"text-align: left;\">The black-market is associated with many different products and materials, but high-end yeasted goods are not normally one of them. <a href=\"http:\/\/newsfeed.time.com\/2013\/06\/03\/cronut-craze-creates-black-market-for-tasty-new-treat\" target=\"_blank\">Time Magazine<\/a> , however, reports that an illicit trade in the hybrid pastry known as the \u2018cronut\u2019 is thriving in New York, where the French patissier <a href=\"http:\/\/dominiqueansel.com\/\" target=\"_blank\">Dominique Ansel<\/a> creates this unlikely combination of croissant and doughnut. With limited supplies of the confection running out within minutes of the Ansel bakery opening its doors each morning, some enterprising folk are charging huge premiums to queue up and stock up on behalf of their customers.<a href=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut.jpg\" rel=\"attachment wp-att-934\"><img loading=\"lazy\" class=\"aligncenter wp-image-934 size-full\" title=\"Cronut\" src=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut.jpg\" alt=\"Cronut\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut.jpg 600w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut-230x154.jpg 230w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut-300x201.jpg 300w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/06\/Cronut-550x368.jpg 550w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>Given all that, I&#8217;m clearly unable to say whether the cronut is really so sublime as to justify the hysteria. Fashions, in food and elsewhere, are more often driven by a combination of novelty and scarcity than by genuine innovation, so I&#8217;m sceptical. Having said that, the very idea of a doughnut-croissant crossover is certainly enough to pique my curiosity. Luckily, <em>The Guardian<\/em> is able to offer <a href=\"http:\/\/theboywhobakes.co.uk\" target=\"_blank\">Edd Kimber<\/a>&#8216;s take on it, cleverly christened the \u2018<a href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/2013\/jun\/05\/edd-kimber-lemon-vanilla-fauxnuts-recipe\" target=\"_blank\">Fauxnut<\/a>\u2019 and giving us the chance at least to get an idea of what the fuss is all about. I will endeavour to report back soon&#8230;<\/p>\n<div id=\"themify_builder_content-921\" data-postid=\"921\" class=\"themify_builder_content themify_builder_content-921 themify_builder themify_builder_front\">\n\t<\/div>\n<!-- \/themify_builder_content --><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>The black-market is associated with many different products and materials, but high-end yeasted goods are not normally one of them. Time Magazine , however, reports that an illicit trade in the hybrid pastry known as the \u2018cronut\u2019 is thriving in New York, where the French patissier Dominique Ansel creates this unlikely combination of croissant and<a class=\"more-link\" href=\"https:\/\/www.flourandwater.co.uk\/blog\/cronuts\/\"> read more&#8230;<\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,7],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/921"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=921"}],"version-history":[{"count":42,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/921\/revisions"}],"predecessor-version":[{"id":3129,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/921\/revisions\/3129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media\/939"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}