Date of Visit: June 5 2014
As far as fads go, cronut is so yesterday, but I finally tried my very first cronut in Kuala Lumpur in Cafe Marco at Shangri-La Hotel (wa..aay back in June!)!
Cronut™ is a trademarked creation of Chef Dominique Ansel in New York, described to be a croissant-doughnut hybrid where the pastry is made by frying laminated dough in grape seed oil, which is then sugared, filled, and glazed. Launched on May 10, 2013, it became the most virally talked about pastry in history – from New York to Hong Kong and to Australia!
As the cute pictogram shows, a Cronut = Croissant + Doughnut. Translated: Flaky layers of pastries (i.e.croissants) but round in shape with a hole in the middle (i.e doughnuts). This deep-fried cholesterol clogging villain is named by TIME Magazine as one of the “25 Best Inventions of 2013” in December of 2013!
Cafe Marco makes different flavours each day. I tried a couple, but did not really like them. The cronuts were very greasy, soaking through the layers with oil. Also, not a good choice for breakfast at all… but hey, at least I’ve ticked cronuts off my list!
There’s also the Cronut Brownie… In fact, let imagination run, many flavours can be concocted!
The traditional me still prefer an almond croissant anytime!
The sugar sculptures for cake-toppers on display are very cute and pretty to look at, but I bet they cost an arm and a leg.