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French pastry chef trademarks ‘cronut’ creation as craze heightens

05-Jun-2013

The cronut is a cross between a donut and a croissant
The cronut is a cross between a donut and a croissant

A French pastry chef has successfully trademarked his donut-croissant hybrid in the US as buzz around it soars.

New York-based Dominique Ansel received a trademark for his creation that is sold in his city bakery.

The cronuts have the traditional shape of donuts and are deep-fried and filled in the same way, but the dough used resembles the delicate pastry layers of a croissant.

The creation has gone wild in the US with Fox 5 News, Vogue and CNBC among the many media outlets covering the ‘delights’ of Ansel’s creation.

Business at Ansel’s New York bakery has boomed as a result, with daily queues outside the shop as consumers line up to sample the cronut for themselves.

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