New Yorkers troop to the SoHo district of Lower Manhattan going gaga over this schizophrenic pastry item called by many names. Like a trending Hollywood couple, this has been dubbed a shortcut moniker. Cronuts. It is in fact a croissant donut that well-clad trench-wearing city folks have been lining up for at Dominique Ansel Bakery.
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Take a WILD guess what’s inside? 🙂
I posted this on IG and somebody answered, “Flour.” that got me laughing.
And because Filipinos like jumping in the bandwagon especially one that’s filled with doughnuts, it is starting a fire here. Many outlets in Manila are beginning to churn out what is a remake of the Ansel original.
Wildflour Café + Bakery have started selling these croissant donuts. These cronuts retail for P150 a piece and they have a 3-piece cap per person. Thin layers of flaky baked phyllo dough are crispy and airy like it’s been deep-fried. Inside the glazed croissant doughnut are delicate folds, and in the middle it reveals light creamy custard.
The flavors can vary depending on what you order. That specific Sunday, it was strawberry and dulce de leche that were available. When you cut into it, the frail base almost collapses but it doesn’t take away from you its sheer mouthwatering glazed enchantment.
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