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2013-07-11
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For detailed review including origin of 'Crodos', please visit us at http://www.makeyourcaloriescount.com/2013/07/sg-da-paolo-gastronomia-is-crodo-new.htmlIt seems like the food fad is a viral disease that always mutates into one form or another. Back in the days, there was the bubble tea craze and if anyone recalled, the rotiboy coffee buns, cupcakes and of course we all need something new to invigorate our palate.So, what is the new fun food in town? Welcome and hail the 'Crodo', which is desc
It seems like the food fad is a viral disease that always mutates into one form or another. Back in the days, there was the bubble tea craze and if anyone recalled, the rotiboy coffee buns, cupcakes and of course we all need something new to invigorate our palate.
So, what is the new fun food in town? Welcome and hail the 'Crodo', which is described by some as an inventive hybrid between a croissant and donut. It was first introduced on 10 May 2013 by French Pastry Chef Dominique Ansel as 'Cronut' in his bakery based in New York City. Having previously worked at celebrity chef Daniel Boulud's restaurant, it spelt little surprise for an ingenious creation. With a trademark registered to the name, this dessert pastry had gone viral across half the globe. The Da Paolo Group was the first in Singapore to recreate its own version and named it the 'Crodo'. Currently retailing in limited servings of just over 100 pieces in each of the Da Paolo Gastronomia located islandwide, inquisitive Singaporeans seem to snap them up hard and fast. We first visited the outlet at Paragon Shopping Mall few evenings back and were told that 'Crodos' were sold out islandwide usually by the first hour of opening.
Cream Crodo (S$4.90/-)
The cream crodo came across like a doughnut with it being coated with sugar on its crisp surface. Being deep-fried, it was slightly greasy as you would expect that of a doughnut but what set it apart was that distinctive fluffy and soft dough on the inside with pockets of air. It was very much like what you would expect to see when you slice across a good croissant. It however did not have the flakiness that of croissants. Honestly, I am not sure if this was how it was meant to be for I purchased these at about 10.45am, so they might have been sitting on the shelves for a while. The custard cream tasted light and fresh and the filling was sandwiched between the layers of fluff. I thought that the amount of custard cream was disproportionately distributed when compared to the chocolate crodo. Nonetheless we enjoyed the mildly sweet custard cream which was well-received by our taste buds. It was definitely a good rendition of a croissant-donut with an exterior tasting like donut with the interior tasting like croissant.Chocolate Crodo (S$4.90/-)
Texture wise, the chocolate version tasted almost the same with a crisp surface around the sides and a fluffy croissant interior filled with pockets of air. There was a dark chocolate fondant icing on the top similar to what you would get with an eclair pastry. The chocolate filling on the inside was packed full and one mouthful bite would send excess chocolate cream oozing out from the sides, mmmm talk about sinful indulgence! After a recent upsetting experience with chocolate filling at St Marc Cafe, my taste buds were due for pampering with this treat. The dark chocolate filling was of good quality and tasted rich, dense and bitterly sweet. While I thought that the crodo might taste better fresh, possibly a flaky and crispier texture, I was contented with what I had and there was no better way to enjoy it over a cup of Black Americano. Simply brilliant.
While these crodos would make a good entry as tea break snacks, be warned that it is calories-laden and no doubt a very sinful indulgence. Would we return for more? Certainly but next time round, I would want to get a fresher batch to see if they tasted better and of course fix that sweet-tooth craving!P.S: These crodos may be found at all Da Paolo Gastronomia outlets islandwide!
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