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