Renowned Creators Blend Cronut and Croissant in Sweet Collaboration

New Yorkers can enjoy a special treat for a few days as three top pastry chefs team up. From June 21 to June 23, Dominique Ansel Bakery in Soho and Lafayette in Nolita will offer a twist on their famous pastries, the Cronut and Croissant Suprême.

Chef Dominique Ansel invented the Cronut in 2013 during a Mother’s Day event. Last year marked its 10th anniversary. Originally flavored with rose vanilla, the Cronut has become very popular. Lafayette’s Croissant Suprême, introduced in 2022 by chefs Scott Cioe and James Belisle, also made waves with its innovative chocolate croissant flavors.

For this special event, the chefs are switching things up. The Cronut will now have Valrhona Caramelia ganache and pistachio ganache fillings, similar to the original Croissant Suprême. Meanwhile, the Croissant Suprême will feature vanilla crème diplomat, raspberry rose jam, and raspberry glaze. You can get both for $20 starting at 8 a.m. on Friday until they sell out each day.

Collaborations like this are common in New York’s pastry scene. Earlier this year, Chef Ansel worked with Hawksmoor steakhouse on a short rib pastry, showing his versatility beyond the Cronut, which earned him the title of World’s Best Pastry Chef in 2017.

Both the Cronut and Croissant Suprême are known for mixing croissant and donut flavors. Chef Ansel’s Cronut sparked a trend of new pastries, while Lafayette’s Croissant Suprême stands out with its take on the classic chocolate croissant.

Chef Ansel suggests trying to make Cronuts at home, although it takes three days to perfect the dough. Similarly, the Croissant Suprême uses croissant dough in a mold for a donut-like appeal.

Don’t miss out on this chance to try new flavors inspired by these famous pastries in the heart of New York City!

Re-reported from the article originally published in TASTING TABLE.