From Dominique Ansel, inventor of the cronut, comes this next chimeric dessert, a cookie shaped into a shotglass and filled with vanilla milk
It has been five years since Dominique Ansel, the French baker-turned-celebrity-baker, created the cronut. That’s five years of the $5 (£3.75, although Ansel charges £4.50 for it at his London bakery) croissant-doughnut hybrid, which Ansel trademarked within a fortnight of it going on sale at his eponymous bakery in SoHo, New York. Five years of queues and waiting lists and pre-orders and scalping (buying and reselling at a markup), and a small but steady black-market economy on Craigslist, where, at one point, cronuts were going for $100 each. And five long, slow, unholy years of subsequent food hybrids and baked-up portmanteaus, including baissants (bagel croissants) and flagels (flatbread bagels), hoping for the same success.
How do you follow that at the Dominique Ansel Bakery? With more chimeric inventions, of course, including the cannibalistic What-a-Melon Soft Serve (watermelon ice-cream inside watermelon), frozen s’mores (ice-cream inside marshmallow, served on a stick) and – what the bakery’s saleswoman told me had come closest to topping the cronut’s success: the cookie shot.
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