Since I started baking, my little sister B has always been asking me to try to make Cronuts. I was like, “Cronuts? What’s that?” And then, I googled…
What is a Cronut™?
Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut™ fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.
Please eat Cronuts™ immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers. Never refrigerate these treats as the humidity from the refrigerator will cause them to go stale and soggy. Since Cronuts™ are filled with cream, we do not recommend serving them warm.
The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.
The craze is spreading like wildfire. Originally from NYC, versions of it are now available in the Philippines (where my sister is) and Singapore, and everywhere else.
Well, out of curiosity, I invited hubby for coffee (fruit juice for me!) and cronuts last night at Gastronomia Da Paolo in Holland Village. Gastronomia calls their cronuts “CRODOS”, priced at S$4.90 each. Prior to going there, I read in some blog comments that these crodos are sold out as early as 12nn every day. We still went just to check and see if it’s true.
They currently have Crodos in three flavours: Chocolate, cream, and lemon.
When we arrived there, only 3 pcs of lemon flavour are left (it’s the one with the pretty, burnt white meringue on the top photo). We bought one, plus one croissant to compare the texture and taste.
I like the lemon-ey flavour of the cream and the light sweetness of the meringue. The texture of the pastry is in between the flakiness of croissants and the softness of donuts.
Looks nice, and I was quite excited at first, but will I buy again? I think I would, to try other flavours and only when I crave for it. I would still prefer the good ol’ plain donuts and croissants separately.
I’m not sure also if I would try to make cronuts, ‘coz the whole process takes 3 days and yet, it has a short shelf life (refer to quoted text above). But if I find an easy and less time-consuming recipe, why not?
Cronut versions are currently available in Singapore in these stores (click on the link for their locations):
Gastronomia Da Paolo (“Crodos” @ S$4.90 each)
Patisserie G (“Gnuts” @ S$5.00 each)
- Sugarloaf Café (“Really Good Donut” @ S$2.00 each)