Donnoli, Cannoli, And Cronuts

Pessel

Pessel

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Nov 9, 2014
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This Italian dessert has recently been the inspiration to new breeds of snack. Cannoli is a pastry dessert, right? Well now, it's been the reason for Donnoli, a donut cannoli hybrid, and Cannoli Cronuts. :)

To compare with a traditional Cannoli, the Donnoli has two types: (1) the curly donut that looks like the Cannoli pictures in Wiki and (2) the donut buns with Cannoli cheese filling. The Cronuts cost about $20 to $40 and could be more in different places, while the Donnoli costs just about $3 to $4.

The Cannoli is traditional to Italy but has been very famous all over the world. The Cannoli (singular Cannolo) originally comes from Sicily. There are sooo many personalized Cannoli recipes out there, including serving the Cannoli with ice cream, Cannoli as cheesecake, and Cannoli dessert pizza.

What do you think about the new hybrid Cannoli-inspired snacks? Do they live in the US or will they become a worldwide sensation?
 
I think there are so many ways to cook so many things, I don't see why experimenting with "hybrid" recipes would constitute a problem :) I actually admire anyone who can come up with a new recipe, I know how much inspiration you need to make a recipe work! I am a great cook myself, I can cook pretty much anything... just as long as I have a recipe to follow! Put me in the kitchen to get creative... say goodbye to your kitchen :rolleyes::cool:

I think you made a mistake though, or maybe the article's writer made a mistake and corrected in in the meantime :P "The Cannoli Kronie sells for $6; other flavors cost $5.", is what the article says. I was actually wondering... wth? Who pays that much money for a freakin' donut :D
 
I don't see anything wrong with experimentation either! They taste nice by themselves so mix them up!
 
What's also worth pointing out is that within its one year of discovery, the cronut has become so successful as a niche snack that the media "thought" it was time to oust it and let donnoli take the crown. They're just trying to get at the canoli for being so expansive. But I don't really know the reason, though. To compare with Japan, who has patented mochi and mochi filled with ice cream and other food stuffs, Italy is very lax.

The Donnoli, Cronut and Cannoli timeline as inventions is probably not as interesting as the stock market for some people. It's too easy to say that they have no impact, Donnoli and Cronut, to the economy in Italy. But I think that is what their presence literally says about their Italian connection. For snackers, though, that's the ultimate snack that they are looking for, no? Modified snacks that taste just as good as the original thing but very little impact.
 
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Rosie said:
I think there are so many ways to cook so many things, I don't see why experimenting with "hybrid" recipes would constitute a problem :) I actually admire anyone who can come up with a new recipe, I know how much inspiration you need to make a recipe work! I am a great cook myself, I can cook pretty much anything... just as long as I have a recipe to follow! Put me in the kitchen to get creative... say goodbye to your kitchen :rolleyes::cool:

I think you made a mistake though, or maybe the article's writer made a mistake and corrected in in the meantime :p "The Cannoli Kronie sells for $6; other flavors cost $5.", is what the article says. I was actually wondering... wth? Who pays that much money for a freakin' donut :D
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There's a story behind that difference, Rosie. The price of a Cronut straight from the menu of Dominique Ansel Bakery is $5. The ordering process is done online, and pre-ordering is not refundable. Cronut scalpers sell these Cronuts to interested buyers for as much as $20 to $40 each, even more, according to the news. Huffington Post found out last year a scalper sold for $120. :rolleyes:
 
I have to say that Cannoli's are terrific but I have not found any that taste as good as the ones in the deli's ! I have tried to make them but they never come out right.
 
If a hybrid recipe leads to a new creation, more power to that chef. I actually think hybrid recipes are great for simplifying a recipe that you don't have the means to make, such as lacking authentic ingredients.
 
I have added so many things into the recipes to make it taste exactly the same but it never does, I guess it is like everything else, there is no place like home, no food as good as Mama's and nothing can replace the original.
 
That sounds really interesting, and I would totally try it at least once. But jeeze, I wonder how they even came up with the idea in the first place?
 
New ways to eat old food is great. I dont have such a vivid imagination i wish i did. One thing i know is that we get bored of the same types of food very quickly at my house so any twist is welcome. the yummier the better
 
I'll never understand how they could justify charging so much for the freakin cronut. I even heard that they were so high in demand that there's a black market for them?? I mean, it's the same pastry, it just looks a little different. If it were me, I'd just buy all the different pastries and eat them together.

Not that there's anything wrong with hybrids and innovation in general, but Jesus that pricing is insane.
 
I think it just goes to show that other than how much the food cost, when designing a niche snack the chef is going to have to consider how much to sell them for. In the case of Cronuts, the crowd appears to have been at-the-ready with their buying power to obtain the cronuts of their desire. Considering that the bakery meant to sell them at $5 did not stop those who want to sell them from putting a $20-price tag on the donuts.
 
Fusion food is something that I make often and if you have never tried a pear with mascarpone cheese then you don't know what you are missing. Some of the foods I have made have not been so fantastic and I often feel that old school is far better
 
tasha said:
Fusion food is something that I make often and if you have never tried a pear with mascarpone cheese then you don't know what you are missing. Some of the foods I have made have not been so fantastic and I often feel that old school is far better
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Oh that sounds good! I've only ever had mascarpone in tiramisu since it's so expensive here (we have to import it). Anyway, I like fusion food, it's a way for chefs to come up with new dishes, and even I sometimes do Asian western fusion in my cooking. However, when it gets out of hand like with the cronut, that's when I don't like it.

I'll never pay 40 bucks for a pastry, unless it's filled with gold
 
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