![]() 11/24/2016 at 00:24 • Filed to: None | ![]() | ![]() |
It’s a pie baked into a cake. Millions of combinations possible - everybody gets their favorite. Or keep it simple. Everybody wins. The confectioner’s version of turducken.
![]() 11/24/2016 at 00:36 |
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That’s too much. It’s like if Ferrari made a Porsche fighter that looked like an Aventador. Just too much.
![]() 11/24/2016 at 00:40 |
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I can’t speak for this (I know it as cherpumple, and I’ve never tasted it) but I had a cronut at LAX once and it changed my life. This can only be better, right?
![]() 11/24/2016 at 00:43 |
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Shouldn’t there be cookies inside the pies?
![]() 11/24/2016 at 00:54 |
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Pie > cake
Pie > piecaken
![]() 11/24/2016 at 01:03 |
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But how do you retain the hard crust if you drown it in cake batter?
![]() 11/24/2016 at 01:51 |
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Is a cronut a croissant with a donut in it?
![]() 11/24/2016 at 01:56 |
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It’s kind of a donut made of sweet croissant? It’s flaky and layery and sort of crispier on the outside but meltier in the middle. Really, really rich.
![]() 11/24/2016 at 13:00 |
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I never had a real cronut from NYC, but Dunkin Donuts has their own version which is pretty good. Prob not as good as the original tho..
![]() 11/24/2016 at 13:01 |
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In my world pie = cake. Therefore, I see this as a win-win proposition.
![]() 11/24/2016 at 13:02 |
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Details... pffffft
![]() 11/24/2016 at 13:02 |
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Agreed. I’d stick to the single layer myself.
![]() 11/24/2016 at 13:45 |
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This one wasn’t a name brand cronut but it was from some snobby equivalent bakery. I had food vouchers from American and was determined to spend them. I’m going to have to look for the Dunkin ones though!