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the cronut

Happy Sunday (or not). I was trawling through my photo roll, reminiscing about London and I realised that I’ve never, ever posted about the cronut. 

For the uninitiated, a cronut is a hybrid between the croissant and a donut – think of it as a donut-shaped croissant with flaky layers of buttery pastry, filled with a cream or jam, topped off with a glaze (I have no apt description for the sticky glaze on top of the cronut. Suggestions welcome.) and dusted in sugar.


And there you have it – blush peach and elderflower, May’s special in London’s Dominique Ansel Bakery. It’s a combination that’s easy to like, but unfortunately I couldn’t taste much of the elderflower. I really wanted to like it, but it was what I remembered it to be, layers of oily and dense pastry with jam and cream. And I really am not a fan of the glaze on top of the cronut. My dining companions – Sarah and Tdy – weren’t exactly enthusiastic about it either.


When I visited Japan previously in September, I shared the Kyoto grape and mint cronut (pictured above!) with KYW, and it spoilt our appetites for two hours because we didn’t expect the cronut to be that heavy. I didn’t post about the cronut then because I thought it might just have been an off-day. After trying two, I think I’ve concluded that the cronut isn’t really my cup of tea (and I’m quite sad about that!).

That said, I do think it’s a pastry that everyone should try, should there be a chance to (just to tick it off the bucket list). I’d highly recommend sharing the cronut with a friend or two because it is really bigger and more filling than it looks. And if all else fails, there are other pastries available on display as well (picture below from the London branch).

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