In commemoration of the 50th anniversary of the release of the world-famous chocolate spread "Nutella", the chef of the bakery Dominique Ansel who gave birth to that "cronut" developed a collaboration sweet with Nutella, the United States on May 19th. Free distribution was done in New York. Reported by US media Eater.com.


The collaboration sweet "Nutella Cronut" developed this time is made by applying plenty of Nutella to the "hole" of the cronut . When you crack it, the melty Nutella melts from the inside.

As usual, it looks very sweet, but when Nutella Cronut was introduced on the US news program NEW YORK Live, the commentators said, "It's not too sweet!" "Oh, heaven ..." It doesn't look sweet enough to worry.


The event was limited to one day, and it was announced in advance that "Nutella cronuts are limited to 2,000", so it seems that 200 cronuts or Nutella fans lined up at the event venue from the morning on that day. I guess everyone really wanted to eat it ...

Nutella may not be very familiar in Japan, but I have seen "1 Nutella in a family" food culture overseas before, and I also apply Nutella to bread almost every day during my stay. I was eating. Nutella is loved by people in Western countries so much that Dominique's chef says, "I grew up licking to the bottom of the bottle."


Anyway, the passion to eat delicious food in a line is common throughout the world. Dominique, please continue to make delicious sweets and send them to Japan. The eating editorial department will always be in line!