Home' Trinidad and Tobago Guardian : June 8th 2013 Contents A44
Guardian www.guardian.co.tt Saturday, June 8, 2013
Modern Electrical Supplies Limited
IS EXPANDING OUR OPERATIONS AT OUR
SOUTH AND NORTH BRANCHES
Senior Accounts Supervisor
Accounts Receivables Clerk
Counter Sales Clerk
External Sales Representative
Candidates should attend our South Branch
Recruitment day at the Corner of Agnes Street
and Southern Main Road Marabella on June 11,
2013 between the hours of 9:30 to 12:00pm.
Counter Sales Clerks
Candidates should attend our North Branch
Recruitment day at the Macoya Extention Road
Macoya on June 10, 2013 between the hours of
9:30 to 12:00pm.
Cxc Passes inclusive of Maths and English
Certificates , Diplomas or degrees for the
Valid Police Certificate of Good Character
Must be 18 years and over
Excellent Communication and customer
Valid ID., NIS , Bank account information.
Oh the pull of that elusive
reservation at the hot new restau-
rant. And double-oh the sweet
and fatty decadence of a well-
made dessert. Combine the two
foodie emotions and you ve got
There s a frenzy goin on ---
Manhattan style --- for the crois-
sant-doughnut hybrid that went
on sale in limited quantities about
three weeks ago at the tiny down-
town shop of French chef
Cronut lusters began lining up
almost from the start after word
spread on blogs. They re now 100
strong most mornings for the
chance to nab the quirky, fried
treats, including some who show
up at 6 am, two hours before the
door opens at the Dominique Ansel
Bakery in SoHo.
Some often leave empty handed,
or at least Cronut-less if they turn
up their noses at the 30 or so other
items on Ansel s menu. He makes
only 200 to 250 Cronuts every
morning (it takes three days to
complete the process) and has been
selling out within an hour.
He limited his customers to two
per person at the cash register
Monday. That s down from three.
"A little bite of heaven. Definitely
worth the calories," said Kyra
Parkhurst, in town from Park City,
Utah, after arriving about 7.30 am
and cajoling Ansel to sign her gold,
cardboard carry box once she made
For those who don t make it
inside, more than a dozen people
who have scored already-trade-
marked Cronuts have been scalping
them on Craigslist for up to US$40.
That s eight times Ansel s asking
price of US$5 a piece and can
include delivery to as far away as
Queens and Brooklyn.
Ansel is taking pre-orders two
weeks out, allowing for six per
customer that way. He s also taking
reservations for orders of 100 or
more months in advance.
"We try to make enough for
everybody," said the soft-spoken
chef who worked for seven years
under the exacting heavy hitter
Daniel Boulud before opening his
own bakery a year and a half ago.
So what s the big deal, and
exactly what is the calorie count?
Ansel, 35, isn t giving up his recipe.
Copycats have already started to
mimic his creation. The answer to
the latter question isn t great news
for most of us, though the chef
was tightlipped about that as well.
"I m not sure how many calo-
ries, but it s very tasty," Ansel
smiled. "I wanted to do something
new and original. I wanted to do
something fun to eat."
He acknowledges loads and
loads of butter, along with cream
injected through multiple layers
with a syringe-like pastry tip and
a glaze on top that encircles the
hole in the middle. He fries each
Cronut in grapeseed oil for 30 sec-
onds, using just one pot that can
hold up to nine at a time. The oil
leaves outer layers crunchy but
inner bites doughy.
Oh, and he rolls the sides in
sugar and added dried, candied
rose petals to May s flavor of rose-
vanilla. For June, Ansel switched
to lemon-maple with glaze and
cream to match.
Niko Triantafillou, a blogger who
specialises in desserts, called the
Cronut Manhattan s answer to
deep fried ice cream, but in a good,
chef-y sort of way.
"It s a continuation of the
doughnut craze but also sort of a
continuation of everything fried.
It s kind of New York s version of
state fair food, only taken to a
whole new level with the credibility
of Dominique Ansel," said Tri-
antafillou, who founded Dessert-
buzz.com and writes the Sugar
Rush column at NewYork.Seri-
Is that the same doughnut craze
that had Paula Deen using glazed
doughnuts instead of buns for her
burgers? Oddly, Ansel s treat comes
on the heels of bacon and cupcake
mania and heralds Friday s arrival
of a doughnut breakfast sandwich
at Dunkin Donuts, all at a time
fast-food chains also are promoting
But copycats aside, the Cronut
is unlikely to ever attain the reach
of giant burgers or fast-food fried
eggs and bacon served inside a
split doughnut at Dunkin.
Ansel said it took him about two
months to perfect the recipe so
the tweaked croissant dough can
withstand the trip through hot oil.
The buttered dough must be
chilled before it s folded and flat-
tened, then chilled again before it
is cut into rounds and fried.
So what does anti-obesity cam-
paigner Mayor Michael Bloomberg
think? Ansel said we may found
out: "His office has placed an
Chef Dominique Ansel, left, boxing cronuts, a croissant-donut hybrid, as customers line-up to purchase them
at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has
been selling out within an hour. AP PHOTOS
Ansel makes cronuts, a croissant-donut
hybrid, at the Dominique Ansel Bakery .
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