Salted caramel cronut $5
Invented and subsequently trademarked by Dominique Ansel in NYC, the cronut (a croissant-donut hybrid) has been sweeping the world and leaving a path of flaky crumbs in its wake. One of the few places that does a cronut in Canberra is Ricardo's cafe and patisserie (fortunately for them, I'm not sure Ansel's trademark extends beyond the Land of the Free) in Jamison Plaza.
Walking into the cafe, it looked very unremarkable and decidedly un-hip, very much like your average suburban cafe. Although I had been wanting to try their donut with injectable jam, their solitary jam flavour of berry didn't at all excite me. The cronuts, however, piqued my interest. While it was without a doubt decadent, the oil and oozed out as I bit into it was a big turn off. I don't mind eating fats—they are now considered a healthy part of a balanced diet and by many accounts, animal fats like butter and lard are much better for you than say, transfat-laden palm oil. I love a good croissant, the butterier the better. However the fat in this cronut was not butter but just oozing vegetable oil—not my idea of pleasant.
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