Charcoal Croissants

Charcoal Croissants

There have been a lot of black bakery items on sale recently, from sandwiches to burger buns, but this was the first time I had seen a black croissant. It stood out amongst a collection of coloured croissants at Le Patis in Bangkok, daring me to try it.

Not one to turn down a culinary challenge, I gave it a go, but if I’d had my eyes closed would not have been able to tell the difference between this and an ordinary croissant. So apart from the aesthetic appeal, I am not sure what the point is. Fun, though…


Crazy Croissants

crab croissant kitk croissant

The Cronut – that odd marriage of croissant and donut – never really took off in Asia. Instead, we’ve had a fascinating range of croissant adaptations that have been a lot more fun. The salted egg yolk version was the big hit, but here are 2 others which deserve an honourable mention:

First, the chilli crab croissant, above left, a new twist on the classic which is Singapore’s signature dinner. This is very spicy, but there’s also a hint of sweetness in the sauce, which means that here it actually pairs very well with the flaky pastry of ChocCro’s basic croissant. This was a seasonal special, for the 50th anniversary of our adopted homeland, and daughter #2 and I enjoyed it very much.

Second, the KitKat croissant, above right. I will say a lot more about KitKats some other time, because the Japanese have elevated their production to a fine art. This is more of an afterthought in comparison, but tasty nonetheless. Rather like a slightly more crunchy version of the standard pain au chocolat, this is exactly how you imagine a KitKat bar baked into a croissant might taste. A bit melted, a bit softer than it would be straight from the packet, but a great blend of pastry and chocolate. We had this in Pronto, Shibuya, with coffee, as a naughty part 2 to breakfast after our usual salmon, seaweed, rice and green tea.


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