These horrors*, these abominations*, are the work of some New York chef who has trademarked the term. Supposedly a cross between a croissant and a doughnut, apparently you take the layered croissant dough, and instead of baking it to flaky goodness, you cut it into doughnut shape, deep-fry it and then glaze it or otherwise saturate it with more sugar. Some even add pastry cream.
They are dense and chewy, unlike either a croissant or a doughnut, and of course they are uber-sweet and full of fat. Oh, god, why do they do this to me?
Some others are imitating them in other locations, and calling them things like doissants or cro-nots. They have now appeared in our coffee shop, and are selling out first thing every day.
Sure, go ahead, try one - if you never want to see what’s below your belly again.
*horribly delicious, abominably habit-forming
Roddy
