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The salted egg yolk crois­sant is an ex­cel­lent mar­riage of clas­sic French pas­try and our favourite condi­ment. We've put to­gether a list for you to check out

Food and Travel (Singapore) - - Contents -

Sink your taste buds into Sin­ga­pore’s lat­est food craze – the salted egg yolk crois­sant

The sky truly never seems to hit its limit when it comes to salted egg pair­ings. The craze has brought us from liu sha baos to cra­zier dishes such as salted egg yolk ice cream, salted egg yolk chips, salted egg yolk pizza, and now, a new kid on the block, the salted egg yolk crois­sant.

It is ex­actly as you imag­ine it to be. Ooz­ing creamy salted egg yolk fill­ing en­cased within thin flaky lay­ers of the sweet pas­try roll. The in­spi­ra­tion for this pasty un­de­ni­ably stems from the liu sha bao and surely war­rants a com­par­i­son. In place of the plain bao dough is a richer pas­try. And be­cause the for­mer is sweeter, heav­ier, and crispier, it is im­por­tant that a bal­ance be­tween the pas­try dough and its fill­ing is es­tab­lished with­out com­pro­mis­ing on taste, con­sis­tency and tex­ture of ei­ther el­e­ments— a chal­lenge con­sid­er­ing how the bao dough is a blank can­vas that can han­dle al­most any in­gre­di­ent.

The cov­eted pas­try first ap­peared in Hong Kong (at Ur­ban Bak­ery, which also cre­ated the po lo bao-crois­sant hy­brid), even­tu­ally pop­ping up across our shores in Jo­hor Bahru, be­fore mak­ing its way into Sin­ga­pore— an ini­ti­a­tion by Flavour Flings, a brunch café in Hougang. Also on this salted egg yolk crois­sant band­wagon are, An­toinette, Do.main Bak­ery, Flavour Flings, and Da Paolo Gas­trono­mia. Some of these es­tab­lish­ments pur­chase their crois­sants from else­where while oth­ers have them made in-house. Also, most of them pipe the Holy Grail into the crois­sant through the ends or the bot­tom of the pas­try and bakes it be­fore serv­ing.

These de­li­cious crois­sants are quite fill­ing, no pun in­tended, so we reckon that they are bet­ter to have for an af­ter­noon snack (as op­posed to dessert) with a sugar-free cup of cof­fee or tea to off­set the in­dul­gence. We al­ways say mod­er­a­tion is key, be­cause ru­mour has it that each of these salt­edegged pas­tries is at least 500 calo­ries and packed with sat­u­rated fats. But ev­ery once in a while, do get down and dirty, tear apart that crois­sant, and slurp that salted egg yolk drib­ble up be­fore it hits your hands. We can’t imag­ine a bet­ter way to savour the but­tery good­ness.

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