Cronuts

For baking and cake fans!

• Lovingly designed book with lots of cronut recipes to bake yourself
• A must-have for cronut and donut fans
• Great gift idea for amateur bakers

Donuts and croissants are already delicious - but cronuts are the irresistible and unmistakable mixture of the two. Whether sweet or savory, topped with chocolate ganache and fruit or Ibérico ham and prunes - anything is possible and damn tasty.

Cronuts - here, what belongs together is baked together: the light and airy tenderness of a croissant in the shape of a donut. Spanish pastry chef Guillem Lleonart interprets this idea of a pastry fusion, whose popularity in New York not only causes queues but also a lively black market trade, in his own special way. The sweet and savory, hot and cold creations taste of chocolate, nougat, mint, coffee, caramel and fruit, come with a liquid center, ice cream and crispy crust or as savory, spicy bites with a Mediterranean flair.
Lleonart's cronut recipes are as simple as they are exquisite and the possible variations and combinations are almost limitless.

Guillem Lleonart is a fourth-generation pastry chef and trained at the pastry school in Barcelona. His grandfather Amadeu was the first pastry chef in his hometown of Sant Celoni, a town near Barcelona in the heart of the Montseny mountains. Even as a child, Guillem helped his grandfather prepare his special doughnuts made from croissant dough, which were fried in a pan and filled with cream and sold after Lent - the forerunners of the cronut.

General information
128 pages
numerous color photos
190 x 190 mm
hardcover