The Cronut Craze Occupies Las Vegas

Whether food hybrids such as the Doritos Locos Taco, Double Down Chicken Sandwich or the Pizookie make you cringe or salivate, it’s undeniable that they ignite the curiosity of the masses. The latest mashup, the Cronut, debuted in May via the Dominique Ansel Bakery in New York City. This half-croissant, half-doughnut Franken-pastry takes up to three days to create, and is made from a dough that is immersed in grape-seed oil before getting a generous dusting of sugar, a filling of flavored pastry cream that changes each month and a slathering of glaze. Lucky for us, local restaurants are rolling out their own interpretations without the hourslong wait times and Craigslist scalpers charging upward of $40 a pop. Here’s where you, too, can go nuts for Cronuts.

Bread & Butter

After hearing about the baked good’s buzz and its potential for creativity, Chris Herrin, former chef/owner of this spot and Bouchon’s pastry chef before that, first brought the Cronut to the city in late May. Taking over the reins is general manager/sous chef Vinchenso Capone, who mirrors his mentor’s vision by creating new Cronut filling flavors each week, such as vanilla, cherry jam and Nutella. Here, Cronut production happens ’round the clock: The night baker laminates the croissant dough by alternating layers of dough and butter by rolling it out and folding, then stamps out circles, while the day baker fries, fills and flecks powdered sugar on top of the multilayered confection. $4, 10940 S. Eastern Ave., 675-3300,

Lulu’s Bread & Breakfast

“Is it craveable?” That’s the question that led Lulu’s Chris Decker to tackle the Cronut, which he calls “One of Those” on account of the point-and-pick method customers use at the pastry case. The Lulu’s Cronut process takes three hours to complete, and begins with croissant dough that is cut with a cocktail shaker for its ability to craft perfectly round, palm-sized disks. These are then fried, tossed in sugar, peeled apart and re-assembled between two copious layers of vanilla pastry cream. Real talk: Forgo the fork and get your hands dirty. While typically a weekends-only menu staple, the Cronut has made a few midweek surprise appearances; hit up Lulu’s on Facebook for the intel. $4.50, 6720 Sky Pointe Dr., 437-5858,


Wishing to put a new spin on the menu’s longstanding doughnut dessert, pastry chef Maria Mac turned to the East Coast invention for inspiration. The Strawberry Shortcake Do’ssant, Botero’s own take on the Cronut, is the most literal cross between the two parent pastries in that it’s shaped like a doughnut, but exudes the flakiness of a croissant. The dough is made through lamination, taking up to 17 hours over two days because of the number of folds and associated rest periods. The rings are punched out, doused in oil, fried and filled with Bavarian crème, then tossed with shortcake crumbs and served with fresh strawberries and vanilla whipped cream. There are four Do’ssants to an order, so remember that sharing is caring. $15, in Encore, 770-5310.

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