Kudos For Crodos!
Vanessa’s, my younger daughter, work has been chosen to be exhibited by NOISE Singapore.
This is a sneak preview to some of Vanessa’s work which will be showcased in the upcoming exhibition.
This photo was shot in daylight with flash fill, whatever that means but I am really happy and proud of her, considering what she’d gone through (see V Day!).
Another out take from Vanessa’s shoot.
I had picked up something to celebrate Vanessa’s achievement.
This is going to be a milestone in her career.
Da Paolo has never failed to deliver something sweet 🙂
Youngsters love trendy stuff and this is befitting for both Vanessa and my tummy, erh… blog post 😉
I do not see any reason why she wouldn’t love these.
Crodo is a version by Da Paolo Gastronomia of Cronut™.
Chocolate and Cream Crodos by Gastronomia Da Paolo.
Since I cannot find Minions to complement her photo, Crodos were bought to celebrate Vanessa’s first exhibition.
Kudos, Vanessa!
I had these picked up at Gastronomia in Paragon, Singapore.
There was no way I could fly to New York for the originals but the thick gooey dark Chocolate Crodos were just as perfect for the ocassion!
The hybrid pastry, half croissant and half doughnut, by Chef Ansel, took the world by storm. Featured here were Crodos not Cronut™.
The current flavours offered by Gastronomia Da Paolo are Chocolate and Cream Crodos.
Click on pictures for larger view.
We had been advised to eat these pastries within an hour. We were also warned to not refrigerate them as the humidity in the fridge would cause the pastries to go stale and soggy.
Well, I think otherwise. These should be refrigerated in Singapore if we do not eat within an hour because the humidity in Singapore is very high and can sometimes reach 100%.
I did a test on a couple of them (less than 8 hours) and the Crodo became heavy, soggy and glistening with oil (box bottom stained/soaked with oil too) that has exuded out of the pastries. Although no longer light and flakey, they still tasted good.
Cronut™ 101
What is a Cronut™?
Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut™ fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.Please do eat Cronuts™ immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers. Never refrigerate these treats as the humidity from the refrigerator will cause them to go stale and soggy.
The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.There is only one flavor of Cronut™ every month. The inaugural flavor in May was Rose Vanilla, and for June it is Lemon Maple. In July, we introduce the Blackberry Cronut™.
The infomation Cronut™ 101 is taken from http://dominiqueansel.com/cronut-101/
Please visit the site to find out how to order an original Cronut™.
As for me, I’ll either have to make do with Crodos and some other versions (in Singapore) that would be popping up very soon I’m sure or fly to New York and get in line with the crazies that queue up at 5am in the morning. Unlikely the latter.
Read more about Cronut™ (related articles) here:
http://www.thekitchn.com/here-is-the-blackberry-cronut-in-all-its-glory-191648
http://www.businessinsider.com/people-standing-in-line-for-the-cronut-2013-7
http://www.policymic.com/articles/52843/the-cronut-craze-is-spiraling-out-of-control
Happy food hunting 🙂
Gastronomia Da Paola
Address: 290 Orchard Road,
The Paragon #B1-20.
Singapore 238859.
Tel:+65 67381462
For more details on Da Paolo visit their website: http://www.dapaolo.com.sg/
Great work by your daughter. Now to work out when I can fly to Singapore just to eat a box (or ten) of crodos. Your photos look delicious!
Thank you Dragon. Coming from you is a great compliment 😀
Congratulations on your daughter’s achievement! 🙂
Thank you Thank you and Thank You for sharing my joy 😀
Very special sneak preview. And how many of these can you eat at a time?
Thanks Kevin! Hmmm… I got 6 and ate 3 while waiting for the girls to come back 😉
You couldn’t wait to share?
I kept some for them. It got soggy! 😦
That pastry! My goodness! I’m so very jealous.
Are you in the USA, Melisa? There’s a link on how to order, lol…
I am! How could I miss that?! Thank you so much.
Now I’m jealous. You get to taste the originals 😉 Oh btw, Chef Ansel came up with a new dessert. It’s sugar coated marshmallows that taste like creme brulee. Let me know how they taste. Whoppee!
SAM! How do you do it? You must walk everywhere.
Walk everywhere? Singapore is a tiny island, lol…
Okay, then you swim everywhere. 😀
You know the funny thing, I was trained in swimming but I nearly drowned twice and have phobia of water 😉
Oh boy. We are lucky to still have you around. You post so many desserts I was just admiring your ability to keep a trim figure. You Must have great restraint, good genes, and exercise whenever possible.
I’m wondering about my weight too! It only happened recently after my illness. See post https://thebondingtool.com/2013/04/11/basic-rice-congee/
Lol… seems like I’m always referring you to one 😀
Anyway after this, I have not been putting on weight. If you see my pics on the earlier months such as this post https://thebondingtool.com/2013/02/28/rice-cooker-shaoxing-chicken/ and those before you can see how fat I was.
Hay Sam! I have an idea. Would you be interested in doing an international food posting crawl? I don’t know I’d it would attract more readers, but I do think it would really be a fun project, and as you say, bond us more as a world community. What do you think?
Congrats to your daughter! And those look delicious!!!
Thank you Jessica 😀 And those tasted delicious even when soggy!