By: The Moody Critic
The "Croissant-Doughnut" or Cronut, is taking the world by storm; Thanks to the brilliant Chef Dominique Ansel of New York City who learned that not only geneticists or genetic engineers can hybridize things.
Within just a few months, several shops around the world have cracked the Cronut code and made imitations of this ingenious pastry. Wildflour Cafe + Bakery was one of the first shops to offer the Filipino people with a quality replica - a replica that can really stir one's curiosity due to its elusiveness.
By genetics, a cronut is dominantly a croissant added with some doughnut traits like the classical ring shape and the flavored frosting on top which the former lacks. Nevertheless, the golden brown shell, the flaky consistency, and the beautiful laminated structure remained.
Upon dissecting the cronut, you will appreciate the multiple thin layers and the sweet custard cream modestly embedded within the central transverse fissure. I believe it is not necessary to add sugar granules around the cronut because the custard cream's sweetness is just enough to match the slight blandness of the cronut itself. The flaky texture and consistency, the sugar granules, and the transverse fissure concept all lean towards one thing: making a mess. So be sure to have table napkins within reach.
Due to the very high demand for this pastry, Wildflour currently sells two Cronuts per person only. Moreover, they are selling it only at specific timeslots (9:30 AM, after lunch, and 3:30 PM) per day. No worries, sooner or later, I feel they are going to repeal this system when competition starts to kick in and the high demand has abated. There are around seven flavors to choose from: plain, chocolate, Vanilla, Strawberry, Dulce de leche, Mixed Berry, Hazelnut. Regardless of flavor, all of them contain a rich custard cream filling. If you're planning to buy Cronuts from Wildflour, I strongly suggest that you plan ahead to avoid disappointment and waste of time.
Cronut quality is inversely proportional to time. The longer the time it exists in the world, the more you'll appreciate its deterioration. It is best eaten as soon as you bought it. But if you're going to take it home, do not imprison it in a fridge because you wont be able to appreciate the remarkable croissant consistency. Do not leave it at room temperature for a very prolonged time either because the custard can easily turn rancid. But with its amazing taste and texture, I doubt a normal person would even save some for tomorrow.
Address: 4th ave. cor 26th st. Fort Bonifacio, Global City, Taguig
Full food name: Croissant-Doughnut
Price: P120.00
The "Croissant-Doughnut" or Cronut, is taking the world by storm; Thanks to the brilliant Chef Dominique Ansel of New York City who learned that not only geneticists or genetic engineers can hybridize things.
Within just a few months, several shops around the world have cracked the Cronut code and made imitations of this ingenious pastry. Wildflour Cafe + Bakery was one of the first shops to offer the Filipino people with a quality replica - a replica that can really stir one's curiosity due to its elusiveness.
By genetics, a cronut is dominantly a croissant added with some doughnut traits like the classical ring shape and the flavored frosting on top which the former lacks. Nevertheless, the golden brown shell, the flaky consistency, and the beautiful laminated structure remained.
Upon dissecting the cronut, you will appreciate the multiple thin layers and the sweet custard cream modestly embedded within the central transverse fissure. I believe it is not necessary to add sugar granules around the cronut because the custard cream's sweetness is just enough to match the slight blandness of the cronut itself. The flaky texture and consistency, the sugar granules, and the transverse fissure concept all lean towards one thing: making a mess. So be sure to have table napkins within reach.
Due to the very high demand for this pastry, Wildflour currently sells two Cronuts per person only. Moreover, they are selling it only at specific timeslots (9:30 AM, after lunch, and 3:30 PM) per day. No worries, sooner or later, I feel they are going to repeal this system when competition starts to kick in and the high demand has abated. There are around seven flavors to choose from: plain, chocolate, Vanilla, Strawberry, Dulce de leche, Mixed Berry, Hazelnut. Regardless of flavor, all of them contain a rich custard cream filling. If you're planning to buy Cronuts from Wildflour, I strongly suggest that you plan ahead to avoid disappointment and waste of time.
Cronut quality is inversely proportional to time. The longer the time it exists in the world, the more you'll appreciate its deterioration. It is best eaten as soon as you bought it. But if you're going to take it home, do not imprison it in a fridge because you wont be able to appreciate the remarkable croissant consistency. Do not leave it at room temperature for a very prolonged time either because the custard can easily turn rancid. But with its amazing taste and texture, I doubt a normal person would even save some for tomorrow.
Presentation: 7.5Resto: Wildflour Cafe + Bakery
Taste: 8.8
Texture and consistency: 9.0
Complexity: 8.3
Value for money: 6.6
Overall rating: 8.3/10
Mood: EUPHORIC
Address: 4th ave. cor 26th st. Fort Bonifacio, Global City, Taguig
Full food name: Croissant-Doughnut
Price: P120.00
