All Over Albany's blog post inspired me to try the cronut craze that has plagued NYC. Fans wait hours in line for the original version at Dominique Ansel's in the city. I was overjoyed to find this half-doughnut, half-croissant concoction at The Crisp Cannoli in East Greenbush, and no crazy long lines around the block...yet. I forget whose Twittter feed I saw this amazing news on but once you bite into one of these puppies, you'll understand the hype.
It took us three drive-bys to finally locate The Crisp Cannoli. It's located on the corner of a very unassuming building but inside are cases of wonderful pastries and sweets including the coveted cronuts. J and I hold very high standards when it comes to a good croissant. We use to get these amazing chocolate ones from TC Bakery when they were on Colvin Ave (now relocated to Saratoga) and haven't had a great croissant since until now. I can't compare this cronut to other cronuts, or crodo as it's called here since "cronut" seems to have been trademarked, but the magic is in the croissant dough. It's got to be buttery, flaky, and crispy on the outside yet chewy on the inside and this crodo hits all the above. It's as much fun taking a whole bite out of a crodo as
The filled-to-order cannolis looked pretty damn good too but the lovely woman at the counter talked us into trying their other croissant invention: The Crodoli. Made to order, we were sold at freshly fried croissant dough filled with their homemade cannoli cream, dusted with sugar and drizzled with chocolate for good measure. This was best enjoyed right out of the fryer and boy did we enjoy it. I was expecting the crodo and crodoli to be heavy and greasy, but both versions were surprising light and crispy. With a name like Crisp Cannoli, the cannoli cream in the crodoli definitely lived up to its name; not too sweet and melt in your mouth creamy. We can't wait to come back for more crodos, crodolis, and of course cannolis. -R