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.