My ten year grandson joined me to run errands during his recent visit to Florida. As we were on our way to “Whole Foods” for healthy items, we passed Krispy Kreme Donuts. I said, “look, the sign is lit that there are fresh, hot donuts at Krispy Kreme.” He looked quizzical. I then remembered he is of the healthy generation. His parents feed him organic food and healthy snacks. I turned and said, “you have never tasted a Krispy Kreme donut, have you?” He said no.
At that moment, I knew it was my duty as a grandma to introduce my grandson to the exact opposite of healthy — the mouthwatering joy of a fresh, hot, sweet Krispy Kreme donut. He then said his parents would not be happy if he ate a donut. I said this is not an ordinary donut– this is a fresh, hot, sweet Krispy Kreme donut, and one should taste one in one’s life.
Then I repeated this Grandma’s mantra, “what happens at grandma’s house, stays at grandma’s house.” With big smiles, we parked at Krispy Kreme. The delicious smell hit us as soon as we opened the door. He was full of questions. Why were they picked up by what looked like a straw? I surmised to keep their shape and for cleanliness? We were laughing before we ordered!
It was so much fun to watch him take his first bite. There were two men there who looked like they frequented Krispy Kreme often who were watching. Of course, he was in foodie heaven. Did I tell you this child’s palate is wide? His favorite food is lobster.
He loved it! Would we expect otherwise. To lessen my guilt of introducing him to Krispy Kreme, I had a bite of his donut. Okay, maybe two. So when the men said, kid, you really should try a filled Krispy Kreme, I said go for it.
Reading the New York Times, December 13, 2013, “New York Today, What a Year, ” there was a line that said “Can you believe that seven months ago there was no such thing as a Cronut?”
A Cronut? I immediately hit the link which took me to an article published May 9, 2013 and found:
Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life
I read:
Beneath this rose glaze lies some pretty genius pastry engineering. Starting tomorrow, this round, glazed thing you see before you will be added to the permanent collection at Dominique Ansel Bakery. Because it’s part croissant and part doughtnut, the pastry chef is, appropriately, calling it a cronut. (Go ahead, say cwaahh-nut, you know, French style.) Each one of these puppies is made from pastry dough that’s been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. But that’s not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar. Got it? Good. . . . .
To finish, it’s filled with cream, another feat that’s also a bit difficult to pull off in a pastry that has a punched-out center hole. The finished cronut tastes a lot like a classic glazed doughnut, but pretty much more awesome, and its layers peel apart like those in a mille crepe cake….Cronuts are $5.00 apiece. . . .
Dominique Ansel Bakery, 189 Spring St., nr. Thompson St.; 212-219-2773
Click here to see a picture and learn more:
We take the grandchildren to New York City each year in advance of the holidays to make their holiday gift list. We try to introduce the grandchildren to something new each year that makes New York City the greatest city in the world. This Grandma now knows where our first stop on our next visit will be!
Joy,
Mema
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