Ever wonder what happens to all the Cronut holes from New York baker Dominique Ansel's bakery? Well, here is it: Danny Meyer's Shake Shack has teamed up with mad genius Dominique Ansel (behind the legendary and elusive Cronut) to create Cronut Hole Concretes.
The details: Tuesday, Sept. 17, Shake Shack's original Madison Square Park location in New York City will serve the collaborative dessert to people who want to have some ice cream in the morning. The Cronut Hole Concrete involves butter caramel frozen custard blended with three CInnamon Sugar Cronut Holes, topped with an additional Cronut hole for kicks. Total sales will benefit the New York Police Department and Madison Square Park Conservancy.
"One of the most frequently asked questions I get these days is what line I've waited in, and I always answer it's the one at Shake Shack in Madison Square Park," Ansel said in a press release. "...We hope this rounds out the summer by bringing a little something sweet to the community while giving back to it at the same time."
Considering the Cronut craze that has spawned two-hour lines by Ansel's bakery at 6 a.m., it's safe to say that there will definitely be a line for the Cronut Hole Concrete (unless it rains, and even then). Editors are taking bets as to how long the wait will be for two custards, as Shake Shack's Madison Square Park location has notoriously lengthy summer lines that wrap around the park. Get ready to rush the line (or avoid Madison Square Park completely).
The concrete will sell for $4.50 and hits the stand at 10 a.m.; there are only 1,000 concretes available, and each guest is limited to two. Even worse (or better?), there's no easy way for scallywags to take advantage of the system and re-sell the concretes for hundreds of dollars since, you know, ice cream melts.