All about our favourite pastries!
The Cronut vs Crodot is an interesting debate with hospitality workers and enjoyers alike. The New Zealand market was introduced the Crodot in the last few years by Emma-Jane’s Foodservice importing these from Spain! Europastry our wonderful supplier was able to create these delicious treats in their factory for the whole world to enjoy but is this just a full copy of the Cronut®? Why is it named something different when its essentially just a Croissant combined with a donut? What came first the Cronut® or the Crodot? Keep reading to find out the answer to all of these questions and the interesting backstory of this sweet treat!
What's a Cronut®?
If you’ve ever bitten into a Cronut®, you know it’s the best of croissant and doughnut in one bite. Flaky, buttery layers on the inside, golden and crispy on the outside, with a soft, sweet filling! What’s not to love?
The Cronut® was invented in 2013 by French pastry chef Dominique Ansel in New York. ). It took months of testing to perfect the recipe, and once it debuted, it quickly went viral. Long queues formed daily, and it was even named one of TIME’s “Best Inventions of 2013”
Unlike a regular doughnut, the Cronut® is made from laminated dough, the same technique used for croissants. Layers of butter are folded into the dough repeatedly, creating that airy, melt-in-your-mouth texture. Once fried, it’s typically rolled in sugar, filled with cream or ganache and finished with a shiny glaze. It’s not just a sweet treat, it’s a carefully crafted pastry that can take days to perfect.
No wonder it became an instant sensation, inspiring lines around the block and a wave of hybrid pastries worldwide. Whether you’re a croissant lover or a doughnut fan, the Cronut® manages to capture the best of both worlds.
What's a Crodot?
A Crodot is a pastry inspired by the Cronut® concept, combining flaky croissant layers with a fried, doughnut-like exterior. Much like a Cronut, it’s typically filled with cream or ganache, rolled in sugar, and finished with a glaze. The difference? The name “Crodot” is used by other bakeries because Cronut® is trademarked, so only Dominique Ansel’s original creation can officially carry that name.
While the concept is similar laminated, fried dough with a sweet filling, the Crodot gives bakeries a way to offer their own twist on the trend without infringing on the trademark. It’s a modern hybrid pastry that keeps the spirit of the Cronut alive while letting each bakery add its own flair.
So what is the difference? Crodot VS Cronut
The main difference between a Cronut® and a Crodot comes down to name, origin, and sometimes technique:
Cronut®: Invented in 2013 by Dominique Ansel in New York, trademarked, exact recipe perfected over months.
Crodot: A bakery’s own version, inspired by the Cronut, not trademarked. The pastry may have slight variations in dough, filling or glaze.
At the end of the day, both are laminated, fried, indulgent pastries, giving you that satisfying combination of flaky croissant and sweet doughnut. The Crodot is just a way for pastry chefs to put their own stamp on a beloved concept.
