Food fanatics in New York City apparently spend hours in speculation about what will be the next Cronut, the doughnut-croissant hybrid that’s been the hottest craze since the Beatles. Chef Dominique Ansell hatched it, but the sweet treat is now available (though under aliases) at such mainstream outlets as Dunkin’ Donuts and Red Robin.
Now comes word from Gotham of a new smash: the bone marrow doughnut, a collaboration between one of the city’s cutting-edge doughnut labs and a butcher next door. Hudson & Charles, the meat store, provides the marrow, which is roasted. Doughnut Project adds the roasted marrow into a chocolate pastry cream, whips it and uses it as the filling for a doughnut.
The bone marrow-chocolate specialty, which is only sporadically available, is priced at $5.25, or 25 cents less than a Cronut.