Must-Try: Clafouti bakery’s Oreo-stuffed answer to the cronut
When the blogosphere exploded over the half-croissant, half-doughnut hybrids coming out of the Dominique Ansel Bakery in New York, rival bakeries from California to the Philippines began counterfeiting cronuts in hopes of edging in on the hype. Pastry chef Olivier Jansen-Reynaud from Clafouti bakery on Queen West chose invention over imitation: his croissant-cookie confection, created on commission for The Grid, comes packed with double-stuffed Oreos that crumble and melt as the pastry bakes, leaving a crunchy cookie middle and buttery outer layers laced with sticky white icing. The international media’s already latched on to the new mash-up, with outlets from Time to Perez Hilton dubbing it the latest internet food sensation—and a viable cronut contender. $2.75. 915 Queen St. W., (416) 603-1935.
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