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The Dosant |
The dosant, first of all, is very different in texture than the cronut. It's much denser like a croissant (we're not sure if the time it spent in transit had an effect on texture), with a much chewier crust (caked in sugar) and the combo of flavors (the chocolate inside with the caramel dipping sauce) makes it taste much more like a churro than anything else. While this may be one of the first hybrids, Dominique Ansel's cronut is much lighter in texture with a thinner exterior. Whether you're on team cronut or team dosant, we can only expect to see more cronut-like products emerging from the woodwork in the months to come.