We haven't had an official Cronut since last May when we featured our very first Cronut experience. Although the worldwide Cronut obsession has somewhat subsided, the Cronut lines remain long at Dominique Ansel's famous bakery here in New York City and it is still difficult to get one of these prized croissant/donut hybrids. So it is with relish that we got to enjoy November's distinctive flavor, Caribbean Rum Raisin with Tahitian vanilla sugar and sultanas (white seedless raisins).
Like the Blueberry Lemon Verbena Cronut we had in May, this month's variety is so intensely rich and complex that the experience of eating it is like no other in the confectionary world. There is so much rum in this Cronut that we thought we may have gotten buzzed after eating it! The Cronut is layered with sumptuous pastry cream and rum soaked raisin puree. The flavor effect is creamy, buttery, sweet and tart with the perfect amount of bitterness. The vanilla sugar adds to the sweetness and lends a nice bite that blends beautifully with the silky cream, smooth icing and flaky pastry layers. If you are lucky to get your hands on this flavor, we recommend eating it slowly to savor the scrumptious and intricate flavors and textures. This is indeed a special and unique treat!