Going nuts for “cronuts”

#40 Food Cronuts

Singapore is getting in on the “cronut” craze and a version called “Crodos” is one to try

By Cheryl Chia

The craze for “cronuts” – a cross between croissants and doughnuts – recently reached fever pitch in New York City, with people camping overnight or even bursting into tears when the pastry they’d been eagerly waiting for had been sold out.

The original cronut was created by the Dominique Ansel Bakery in Soho and was met with amazing response, to say the least.

Here, in Singapore, Da Paolo Gastronomia has coined its own version, calling them “Crodos” ($4.90). The flaky custard cream-filled or chocolate glazed pastry comes in a buttery and crisp shell.

The Sugarloaf Café in Temasek Polytechnic’s Culinary Academy and Patisserie G in Millenia Walk were also reported to be creating their own versions of the snack.

The Crodos from Da Paolo are handmade daily, in limited quantities, and come in two flavours – the Cream Crodo and the Chocolate Crodo. They are available at all Da Paolo Gastronomia outlets. Visit www.dapaolo.com.sg for the full list.