If you have been reading food blogs and catching up on some food-related news lately, you would have known that Cronuts have taken the world by storm and had recently just made its way into Singapore thanks to our local patisseries that had started to sell them.
Although this is the first time I have bought anything from Da Paolo Gastronomia (the Crodo publicity must have made good business for them) let’s forget the old school review format and focus on the Cronuts instead.
Q: I thought this post was about Cronuts? Why is a certain “Crodo” being mentioned?
A: Cronuts and Crodos are actually the same thing. By right, the proper term to name this pastry should have been “Cronut”, which is made up of “Croissant” and “Donut”. A pastry that essentially fuses both pastries together, the end product is a croissant with the aesthetics of a donut. Originating from America, this pastry is first created by pastry chef Dominique Ansel and sold in the bakery named after him. Amidst the hype of this new and insanely popular pastry, the name “Cronut” was then copyrighted by the bakery, which is why local patisseries Gastronomia under the Da Paolo Group and Patisserie G named their versions Crodo and Gnut respectively.
Q: So what’s all the hype about these Cronuts
A: Apart from the idea being very creative and innovative, it’s most attracting factor would be it’s appearance, the combination and the supply. Cronuts definitely look appetising, and the combination of donuts and croissant together is a wise decision as both pastries are common favourites for people of any age, especially in the western world. The queues are drawn probably due to the fact that Cronuts are usually made in limited quantities daily so as to preserve freshness, so you really have to queue just to have it since everyone wants to have them. You know the saying; when items come in limited quantities, they become precious.
(Chocolate Crodo from Gastronomia)
Q: Ok … … so what’s really inside these Cronuts?
A: Like mentioned above, Cronuts are croissants shaped like donuts. The original recipe from America have Cronuts filled with cream of various flavours and lightly coated in sugar and glazed on the top.
The Crodos from Gastronomia seems a bit less detailed in a certain sense, as it seems to be just donut-shaped croissants either coated in sugar or covered in hardened chocolate with cream or chocolate fillings.
Q: How does the Crodos from Gastronomia taste like?
A: The only variant I had tried is the Chocolate Crodo. The Crodos have a somewhat flaky texture on the exterior that resembles croissants, but there is not really much bread filling inside. Instead, accompanying the chocolate filling inside is a texture that is greatly identical to our Chinese doughsticks (You Tiao), though less the oily or doughy taste with a buttery one that you usually would find in croissants. The chocolate filling was sweet but not overwhelmingly so to cover the taste of the pastry, and so does the hardened chocolate on the top too. Something I particularly do not like about the Crodos would be how oily it was. It does not take much effort to squeeze out the amount of oil absorbed in the pastry; it just gets to your hands just by holding it. I am not sure if the Cronuts are identical in taste and texture to the Crodos, but it is definitely a delectable pastry to have a bite on.
I had not tried the Gnuts offered by Patisserie G yet, but once I do I would fill in the details probably on a seperate post that I would link from this one.
Q: I have heard that Cronuts come in different flavours. How many flavours does the Crodos come in?
A: Currently two at Gastronomia, which are Cream and Chocolate. Cream comes with sugar coated on the top and a cream filling inside (which I had not tried) while the Chocolate comes with hardened chocolate on the top with chocolate filling inside. I have heard that the GNuts from Patisserie G have more unique flavours such as salted caramel, lemon or chocolate.
Q: That sounds delicious! How much do they cost and where can I get them?
A: The Crodos costs $4.90 per piece and are available at all Gastronomia outlets. I had the ones at Paragon and had vaguely seen it at the I12 Katong and Pasarbella outlets before as well. If you are interested to try Patisserie G’s rendition called GNut, you would have to head down to their only outlet at Millenia Walk and they costs $5.00 a piece. According to inSing.com, Sugarloaf Cafe at Temasek Polytechnic which is the polytechnic’s culinary academy also offers them but only at limited days and hours, and each customer is only entitled to a limited amount, so do check the details before heading to Sugarloaf Cafe.
For more information about Gastronomia, visit the Da Paolo Group’s webpage by clicking here.