A few dedicated Cronut imitators in Asia have been going to great lengths to reverse-engineer the coveted pastry. As the Wall Street Journal reports, the chef at Wildflour Cafe + Bakery in the Phillipines had real Cronuts flown in so she could analyze them, while other places in China and Japan have spent months perfecting their recipes. No word, though, on how any of these actually stack up against the real deal, or the many other knockoffs out there. [WSJ via Eater National]
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