When the cronut first burst onto the scene in 2013, the world couldn’t get enough of the croissant-doughnut hybrid invented in a Manhattan bakery.
But what would the cronut look like if you took the cream away from the middle, and turned it into an ice cream cone?
That’s exactly what one self-taught Brisbane pastry chef has done, giving the beloved pastry a refreshing twist perfect for Australia.
Leigh Allen is the mastermind behind The Conut, a croissant and doughnut cone filled with his special secret soft serve.
The Conut is a croissant and doughnut cone filled with special fresh soft serve served by Chocolate Komberry Co in Brisbane
The Conut is served at Chocolate Komberry Co, where Mr Allen will spend hours making just one perfect cone.
The cone itself contains 64 layers of buttery Danish pastry and is rolled by hand, Mr Allen revealed to Daily Mail Australia.
‘It is half-baked, as a croissant would be, and then shallow-fried as a doughnut would be,’ he explained to FEMAIL.
‘The process of laminating, resting, rolling, baking, and frying the pastry in each Conut takes 72 hours.’
The cone itself is rolled by hand and contains a whopping 64 layers of buttery Danish pastry
Self-taught pastry chef Leigh Allen (pictured) is the mastermind behind The Conut and the owner of Chocolate Komberry Co.
Conuts have been served up for years at the Eat Street Northshore market in Brisbane, and recently their popularity has truly taken off.
‘We started a few years ago selling a few dozen a week,’ Allen said. ‘We are now fortunate enough to see that number in the thousands.’
That may be in part because Allen’s beautiful Conuts, topped with perfect swirls of soft serve in a variety of colours, are perfect for Instagram.
Chocolate Komberry Co’s soft serve flavours include Original Gaytime (the most popular), Nutella, Oreo, Sea Salt & Dolce Leche, and Strawberries & Cream.
It also recently introduced the ‘Unicone’, an original Conut with Unicorn Dust and eight flavours of colourful rainbow soft serve.
Allen revealed that the process to make just one cone for each Conut takes 72 hours
Allen revealed that the most popular Conut flavour is the Golden Gaytime (pictured)
Each Conut is topped with Allen’s unique twist on soft serve ice cream, which is made using the same techniques as traditional Italian Gelato (pictured is the Nutella Conut)
But the Conut no doubt has also become a must-try due to Allen’s unique twist on soft serve ice cream.
‘We employ the same techniques and ingredients as used with traditional Italian Gelato,’ he explained.
‘The result is a creamy, dense, full-flavour product that is prepared fresh for every individual serve.’
Allen is often approached to share his recipe or go wholesale, but he has always declined.
‘My recipe is a closely guarded secret,’ he said.
‘It’s important for Chocolate Komberry Co. to provide something that is special and unique to anything else in the world.’
The Conuts have been served up for years at the Eat Street Northshore market in Brisbane (pictured), but its only recently their popularity has truly taken off