Hybrid confectionaries are all the craze right now, but I suggest you hold onto your hats for this one: Nutella cronut holes. Naturally, like their croissant-free counterparts the donut, cronuts would also have leftover doughy bits to create the characteristic circular shape. But to amp up the already spectacular treat, pastry chef Dominque Ansel (creator of the cronut) is debuting Nutella cronut holes to celebrate the hazelnut spread's 50th anniversary.
Starting on Monday, May 19, the Nutella-stuffed croissant-donut hybrid holes will be available for mass consumption at Ansel's New York City bakery. After they've run out, it might be a gluttonously good idea to cross the street and give Eataly's new Nutella bar a visit for some confectionary crepes.
Chocolate Croissant Donut Holes
Dominique Ansel Bakery is Debuting Nutella Cronut Holes in NYC
Trend Themes
1. Hybrid Confectionaries - Exploring more hybrid desserts by combining different pastries and ingredients to create unique experiences.
2. Limited Edition Promotions - Debuting limited edition products to drive customer excitement, demand and increase sales.
3. Celebrity Collaborations - Partnering with famous chefs or other celebrities to create unique and marketable products.
Industry Implications
1. Bakery - Incorporating unique ingredients and experimenting with different pastries to keep up with ever-changing consumer tastes and preferences.
2. Food and Beverage - Developing innovative and unique products that appeal to consumers' desire for new experiences and daring flavor combinations.
3. Marketing and Advertising - Developing creative marketing strategies and campaigns to attract customers and create buzz around new and limited edition products.