If you are an ambitious foodie residing in the greater New York area, you have likely waited in line outside Ansel Bakery in the wee hours of the morning, all in hopes of getting your hands on a "cronut." If you are a foodie residing anywhere else, you have likely read about the "cronut" craze. If neither of those descriptions apply to you, than be prepared to drool as you tune in to Thursday's "Piers Morgan Live" as guest hosted by Anthony Bourdain.
Inviting Dominique Ansel, owner of Ansel Bakery in SoHo and the man credited with the creation of this heavenly pastry, to join him in studio with his decadent treats on hand, Bourdain inquires as to the secrets behind the mouth-watering deliciousness that is the "cronut."
Ansel launched the oh-so-popular confection, a croissant-doughnut hybrid, in his small bakery in May, and has been working to meet the massive and growing demand. But despite the public’s adoration for the "cronut," it turns out that another one of Ansel’s creations, the "DKA," wins over the taste buds of just about half of Bourdain’s studio audience.
A "DKA" is Ansel’s interpretation of a French classic, the Kouign Amann, or “buttery cake” in Celtic:
“The outside is caramelized and the inside is flakey, and there’s layers of butter, dough, and sugar,” he explains, as those in attendance beg for seconds.
Of course, culinary veteran Bourdain weighs in on the competition between the "DKA" and the "cronut," choosing no real winner, and admitting to enjoying both:
“Generally speaking, the DKA is exactly what I like in a pastry. Early in the evening, this is what I would be eating," he starts. "Late? After a couple of cocktails? Standing there in a dirty shirt and my underpants in front of the fridge, about the watch a “Simpsons” episode that I’ve seen around 42 times? 'Cronuts' baby.”
Watch the clip further to exactly how the studio audience votes in the "Cronut" vs. "DKA" showdown, and then tune in at 9 for the full episode of "Piers Morgan Live" hosted by Anthony Bourdain.
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