Word as it that crodos are the new donuts and I could be the last glutton to fall in love with them - a cross of a croissant and donut. Why not cronut really? Fact is, it is called a cronut by origin and is a creation by Chef Dominique Ansel for Dominique Ansel Bakery in New York City. The craze started earlier on this year and does not look to stop, taking the world by storm.
Singapore has them as crodos, darn the tongue twister really. Here are the stockists of this latest fad and here's my chowdown on them
Prized at $4.90 each, for the price of two these are considerably worthwhile but still a price to pay for the treat. Looking like a croissant and tasting like a sugar custard donut, there is some major brilliance going on. Other flavours include Chocolate and Vanilla cream - both were promptly sold out by afternoon.
Will I give up eating croissants and donuts for a crodo-cronut-whateverelseitiscalled, a highly regarded yes!
Da Paolo Gastronomia
Singapore has them as crodos, darn the tongue twister really. Here are the stockists of this latest fad and here's my chowdown on them
Prized at $4.90 each, for the price of two these are considerably worthwhile but still a price to pay for the treat. Looking like a croissant and tasting like a sugar custard donut, there is some major brilliance going on. Other flavours include Chocolate and Vanilla cream - both were promptly sold out by afternoon.
Will I give up eating croissants and donuts for a crodo-cronut-whateverelseitiscalled, a highly regarded yes!
Da Paolo Gastronomia
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