MALAYSIA - A new dessert is making its presence felt on our shores. Born in New York, the cronut craze has spread across several continents and has reached us with local bakeries and chefs already putting their own spin on the famed dessert. During a recent media tasting session at GTower in Jalan Tun Razak, bakery chef Md Kamal Yahya or Chef Kamal, dished out the famous dessert at the Bread Lounge.
With a texture similar to a croissant but fried like a doughnut, the dessert can be glazed, dusted with icing sugar or filled with custard, cream and jelly.
According to chef Kamal, the dessert took him two days to make. On the first day, he made the dough and allowed it to rest for four hours. The folding process takes two hours before the dough is cut and fried the following day.
The frying process is the biggest challenge, according to chef Kamal.
"Each cronut has approximately 20 layers which makes frying the dough very difficult," he said, adding that it is fried for approximately five minutes.
At first bite, the cronut tasted almost exactly like a doughnut, but is lighter and fluffier.
It was not heavily drizzled with glaze or sugary toppings, or weightily filled with cream, creating a good balance between the savouriness of the dough and the sweetness of its toppings or fillings.
It was also not very oily and chef Kamal explained the desserts at the Bread Lounge are usually healthier as the chefs try to reduce the amount of sugar and oil.
Chef Kamal said the Bread Lounge had also applied for halal certification.
GTower executive chef Johnny Fua said they were testing the market, and if response was good, they planned to supply the dessert to kiosks, bakeries and other food and beverage outlets.