Cronut Mad­ness

There is a new diva in the patis­serie world, and her name is Cronut.

Maxx-M - - FOOD CORNER -

I was sit­ting at my favourite cof­fee shop in South Jakarta when a wait­ress asked me if I would like to try the cafe’s new­est item that had just been launched that day. I said yes of course. I al­ways con­sider my­self an ad­ven­turer when it comes to food and drink, although it can be a prob­lem some­times if it causes an al­ler­gic re­ac­tion or di­ges­tion prob­lem. So I asked the wait­ress what was she about to of­fer me. She kindly ex­plained that they had new kind of pas­try that is a com­bi­na­tion of a donut and crois­sant that came in three dif­fer­ent flavours: choco­late, vanilla and orig­i­nal (sugar-glazed). It sounded quite in­ter­est­ing, so I tried the vanilla one. Sev­eral min­utes later, the wait­ress came back with what looked like a donut-shaped pas­try on a plate with white ic­ing sugar on top. Af­ter I cut into it, I saw a se­ries of thin lay­ers in­side as in a crois­sant. The tex­ture was also very sim­i­lar to a crois­sant, crisp and light, but a lit­tle sweet for me since it had much sugar, on top and in­side. That was my first en­counter with a cronut. Now, a of cou­ple months later, cronuts have suc­ceeded in tak­ing over Jakarta by storm. Al­most ev­ery bak­ery and patis­serie in town is sell­ing them in dif­fer­ent sizes and flavours due to the high de­mand for these par­tic­u­lar desserts.

Few peo­ple know that “cronut” is the brand name of a crois­sant-dough­nut pas­try sold by Do­minique Ansel Bak­ery in New York City. The pas­try is made by fry­ing a lam­i­nated dough in grape seed oil, which is then sug­ared, filled and glazed. The cronut was first launched on May 10, 2013 and, soon af­ter, cronut fans spread around the world from Ber­lin to Sin­ga­pore, mak­ing it the most vi­rally talked about dessert item in his­tory, in­clud­ing in Jakarta. Most bak­eries use dif­fer­ent names for the item, since “cronut” is a reg­is­tered trade­mark of Do­minique Ansel Bak­ery. You will there­fore find Kronut, Dois­sants, Crognets, Cro-Nots and Flaky Donuts here in Jakarta. How­ever, some of the cronuts here are not as crisp as they used to be – more like a lay­ered donut. Croin­uts at Publico seem the best so far, with just the right mix of crispi­ness in the tex­ture.

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