Stew Leonard’s has produced a knock-off of the Cronut, a hybrid doughnut and croissant that has taken Lower Manhattan by storm. The trademarked Cronut, created by Chef Dominique Ansel, owner of Manhattan’s Dominique Ansel Bakery, is not just croissant dough that has been fried, the bakery points out in promotional materials. It’s made from a special recipe mixing some of the ingredients of a doughnut and a croissant in different proportions. Weighing 100 to 110 grams, ...
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