資料來源：http://chinapost.com.tw/guidepost/topics/default.asp?id=3569&next=1&sub=4
Want to sample an exciting new treat? Try a croissant mixed with a doughnut!
In a world where the same fast-food chains dominate city streets across the globe, many people crave something new and exciting to eat. Perhaps this explains the food frenzy that's currently taking place in New York over a delicious new dessert called the Cronut.
People have been going crazy over the Cronut — so-called because it's a mix between a croissant and a doughnut — ever since it first went on sale over a month ago at the tiny New York bakery of French chef Dominique Ansel.
Ever since word spread online about the Cronut, people have been lining up outside the bakery for the chance to buy one of the treats. The line is now 100 strong most mornings, with some people showing up at 6 a.m., two hours before the door even opens at the Dominique Ansel Bakery.
Many people leave empty-handed every day. Ansel makes only 200 to 250 Cronuts every morning (it takes three days to complete the process) and has been selling out within an hour on most days. For this reason, he decided to impose a limit of two Cronuts per person.
Despite the effort that they have to go through to buy the snack, most customers say that the Cronuts are worth all the trouble. "A little bite of heaven. Definitely worth the calories," said Kyra Parkhurst, who arrived at the bakery at about 7:30 a.m.
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. And the answer to the latter question isn't good news, though the chef was tight-lipped about that as well. "I'm not sure how many calories, but they're very tasty," Ansel said with a smile. "I wanted to do something new and original. I wanted to make something fun to eat."
He acknowledges that Cronuts contain loads of butter, along with cream and a glaze on top. He fries each Cronut in oil for 30 seconds, which leaves the outside crunchy but the inside doughy. Oh, and he rolls the sides in sugar.
Kaycie Luong, 33, from California, had a strict "don't ask, don't tell" attitude about the number of calories in her Cronuts. She was No. 27 in line with her boyfriend at Ansel's bakery on a recent Monday morning. The food-obsessed couple had spent a weeklong trip to New York trying out some of the city's famous pizza shops and food trucks, and decided to visit Ansel's bakery the day they were scheduled to fly home.
"At first I was like, 'Is it really worth the wait?' I didn't know what to expect," Luong said. Her conclusion after her first bite: "It was lighter than I expected. My foodie friends are going to be really jealous."
Ansel said it took him about two months to perfect the recipe so the croissant dough can withstand being cooked in hot oil. The success of the product, however, proves that ingenuity and hard work can turn even classic treats into something new and exciting.
資料來源：http://chinapost.com.tw/guidepost/topics/default.asp?id=3569&next=1&sub=4
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