I just wanted to take a minute to tell you all about the amazing thing that is the Cronut/Cro-Dough/Dossant.
In New York, there's this famous chef who has his own bakery. This year, he invented the CRONUT. What is a cronut, you say? Well, a cronut is the love child of a croissant and a donut. Word has it, people wait in line for 3 hours, just to get their hands on one of those babies. And you can only take two per person. And they have one flavour cronut, that changes every month. So if you don't like sweet lemon glaze, tough, better luck next month. And by 11 am, they're sold out.
Well, it didn't take long for other chefs and bakeries to catch up. Problem was that the smart inventor of the thing trademarked the term cronut, so instead of cronuts, cro-doughs and dossants started appearing. I personally like cro-dough more than dossant. Dossant just sounds dumb.
Anyway.
I was in London twice last month, and um.. the second time, I researched and decided we should go to one of the few bakeries that have them to try one. I mean, it's SUCH a hype. 3 hours for a donut? What's all the fuss about?
So we took a bus from Liverpool Station to Whitechapel to find Rinkoff's Bakery on Jubilee Street. I read great things about Rinkoff's, so why not go there to try our first time ever cro-dough! We got a little lost trying to find it, since you have to walk from the main street through an alley and you're like, are we going the right way? This can't possibly be the place. Do we have to walk further? This doesn't seem like an area where there are bakeries and stuff. But eventually we found the cute little straightforward bakery that is Rinkoff's.
Well, it didn't take long for other chefs and bakeries to catch up. Problem was that the smart inventor of the thing trademarked the term cronut, so instead of cronuts, cro-doughs and dossants started appearing. I personally like cro-dough more than dossant. Dossant just sounds dumb.
Anyway.
I was in London twice last month, and um.. the second time, I researched and decided we should go to one of the few bakeries that have them to try one. I mean, it's SUCH a hype. 3 hours for a donut? What's all the fuss about?
So we took a bus from Liverpool Station to Whitechapel to find Rinkoff's Bakery on Jubilee Street. I read great things about Rinkoff's, so why not go there to try our first time ever cro-dough! We got a little lost trying to find it, since you have to walk from the main street through an alley and you're like, are we going the right way? This can't possibly be the place. Do we have to walk further? This doesn't seem like an area where there are bakeries and stuff. But eventually we found the cute little straightforward bakery that is Rinkoff's.
I was like, where the hell are we? And why is that building cut in half?
And there it was. The Cro-Dough. Plenty of cro-doughs, actually. Oh, and they were HUGE. Much bigger than regular donuts. Or croissants, for that matter, hehe.
Rinkoff's had two flavours, one with custard and big chocolate chunks, and one with some sort of raspberry jam. We took both (of course).
I have to admit I was very sceptical at first, as I am when it comes to all hypes. A donut and a croissant at the same time? How would that work anyway?
But then we took a bite.
Oh. My. God.
I don't really have a sweet tooth. As much as I love baking, I can take just a couple of bites of something really sweet and then I'm done. I'm more into savory.
And with the cro-dough-cronut-thing I was expecting something artificially/toothachingly sweet.
It wasn't.
It was perfect.
It was heaven.
I can honestly say it was the ultimate combination between a donut and a croissant. It was crispy and light as a croissant, but still cake-y on the inside like a donut. I have absolutely no idea how they're made, and how it works, it's like MAGIC. The custard was so nice and thick and balanced out the chocolate chunks really well. And much like donuts, the cro-doughs were coated in cinnamon and sugar, but they weren't too sugar-y, you know? Ohh, and the raspberry one was equally delicious and tangy and ohhh...
We were definitely very, very surprised we liked it so much.
Rinkoff's had two flavours, one with custard and big chocolate chunks, and one with some sort of raspberry jam. We took both (of course).
I have to admit I was very sceptical at first, as I am when it comes to all hypes. A donut and a croissant at the same time? How would that work anyway?
But then we took a bite.
Oh. My. God.
I don't really have a sweet tooth. As much as I love baking, I can take just a couple of bites of something really sweet and then I'm done. I'm more into savory.
And with the cro-dough-cronut-thing I was expecting something artificially/toothachingly sweet.
It wasn't.
It was perfect.
It was heaven.
I can honestly say it was the ultimate combination between a donut and a croissant. It was crispy and light as a croissant, but still cake-y on the inside like a donut. I have absolutely no idea how they're made, and how it works, it's like MAGIC. The custard was so nice and thick and balanced out the chocolate chunks really well. And much like donuts, the cro-doughs were coated in cinnamon and sugar, but they weren't too sugar-y, you know? Ohh, and the raspberry one was equally delicious and tangy and ohhh...
We were definitely very, very surprised we liked it so much.
I wanted to take a photo of half a cro-dough so you could see what it looks like on the inside, but once you start eating, your hands and face get so messy, there's no stopping (plus, they're too tasty to stop)!
I can't get over the cronut/cro-dough. I need this in my life on a more regular basis. I could definitely eat this every day (that wouldn't be too good though, would it).
IT WAS DELICIOUS. And now I'm sad because I don't live in London or New York (maybe it's a good thing I don't live in London or New York.).
PLEASE, BAKERS AND CHEFS IN THE HAGUE, MAKE SOME CRONUTS/CRO-DOUGHS FOR ME PLEASE O:-)
So. If you ever come across a cronut or cro-dough or dossant, HAVE ONE. I can't promise it will be just as good as the cro-doughs at Rinkoff's, but I can imagine a bad cronut is still better than having no cronut at all :).
And if you find one in the NL, let me know immediately.
More about the cro-dough: http://www.crodoughlondon.com/
IT WAS DELICIOUS. And now I'm sad because I don't live in London or New York (maybe it's a good thing I don't live in London or New York.).
PLEASE, BAKERS AND CHEFS IN THE HAGUE, MAKE SOME CRONUTS/CRO-DOUGHS FOR ME PLEASE O:-)
So. If you ever come across a cronut or cro-dough or dossant, HAVE ONE. I can't promise it will be just as good as the cro-doughs at Rinkoff's, but I can imagine a bad cronut is still better than having no cronut at all :).
And if you find one in the NL, let me know immediately.
More about the cro-dough: http://www.crodoughlondon.com/