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“Il y a des gens qui ont commencé à revendre sur le marché noir nos cronuts jusqu’à 10, 20 fois le prix.” Dominique Ansel, chef pâtissier français installé à New York, a créé le cronut : le mélange entre un croissant et un donut. 12 ans après sa mise en vente, cette pâtisserie a toujours autant de succès. Pour Brut, il revient sur les secrets de fabrication de sa recette. | Brut
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