by Lisa A. Grimaldi | June 02, 2014
Abigail Kirsch Catering offers an interactive take on the "Cronut," the croissant-donut hybrid invented by a New York City bakery. A Cronut station (featuring Abigail Kirsch's version of the treat) lets guests adorn their dessert with a selection of "dunks" (spiced chocolate, salted caramel, vanilla bean, peanut butter and mocha glazes), "drizzles" (Nutella, white chocolate pistachio, caramel rum, raspberry ginger, apricot amaretto and port balsamic) and "dusts" (coconut, chocolate nibs, scotch chips, praline, dried strawberries, candied bacon and cookie crumbs).