Salty-sweet, flaky-gooey and yummy that how you can describe the feeling of tasting this Salted Egg Yolk Croissant.
Salted egg yolk custard croissants are the first food craze of the year in Singapore.
The croissants, which is originated in Hong Kong, started making inroads to Singapore late last month, when brunch cafe Flavour Flings in Hougang started selling them.
Since then, five bakeries and cafes have jumped into the bandwagon to offer the sweet-savoury pastry.
The latest to fuel the craze is Italian deli chain Da Paolo Gastronomia, which will sell its salted egg yolk croissants starting 21st Feb 2016.
It was European bakery chain Urban Bakery in Hong Kong that started offering molten egg yolk croissants in Sept 2014.
The move followed the success of its Ball Law Cowssant, a croissant topped with the crumply cookie dough found in bo lo bao(pineapple buns). The chain sells more than 1000 molten egg yolk croissants across its 10 outlets daily. Each croissant costs about S$4.00.
Mr.Rico Cheng, food concept Manager of Maxim's Group, which own Urban Bakery, says he was inspired by the popular dim sum item liu sha bao - steamed buns filled with flowing salted egg yolk custart."We are thrilled and proud that the croissants, which was created to celebrate Hong Kong's food culture, has become a hit in other countries too."he says.
He adds that more tourist, mostly from Singapore and Malaysia, have been buying the pastry. The craze has also spread to Kuala Lumpur and Johor Baru in Malaysia, and Jakarta, Indonesia.
Some home-grown eateries have been quick eateries have been quick to spot a potential hit.
Antoinette, Da Paolo Gastronomia and Kokomama Marketplace make their croissants from scratch, while the other cafes get theirs from bakeries or pastry suppliers.Most of them pipe the filling into the pastry from a hole at the top or base of the croissant.
Da Paolo Gastronomia uses the dim sum favourite as a reference to create the taste and consistency of the custard filling, which as a touch of coconut milk.
The chain has been nimble in adapting to food trends. It introduced its version of cronuts , a hybrid of croissants and doughnuts, in 2013, when the confection was trending in New York City.
They are able to react fast to such trends as we can tap on our croissant-making expertise and experiment with new recipies.
Their sales of its Liu Sha croissants have doubled over the past three weeks,with 600 sold within four hours daily across its three outlets.
The pick up rate is not as good as our cakes, but more people are interested to understand what makes a good croissant.
The chain also enjoy a spill-over effect on its dine-in business, as diners also order the croissants to to with their meals there.
Some people really like the croissants for the best custard has the most intense salted egg yolk flavour and oozes like nobody's business. While others may still prefer the traditional croissant with sweet fillings such as chocolate rather than the salted egg yolks ..
It would have the intense salted egg yolk flavour of the custard by Italian deli chaing Da Paolo Gastronomia, the sexy flow of the custard from fusion cafe Kokomama Marketplace and be encased in the crisp and buttery pastry from Antoinette.
The taste test by "The Sunday Times" to find the best salted egg yolk croissant of the six available here found that none of them were perfect.
But those by Antoinette, Da Paolo Gastronomia and Kokomama were the top scorer.
The croissants were assessed on the quality of the pastry and the flavour and texture of the salted egg yolk custard. Each of the three elements were scored on a scale of one to five.
The panelists thought some of the croissants were bread-like and chewy, while the custard filing in some were either too milky of sweet. Others were stodgy and did not flow.
Mr.Wong says:"I like the crispy ends and the pastry has a balanced butteriness, but the sweeness of the custard is overwhelming and its texture can be smooth".(Antoinette outlet)
Ms.Tan says:"The custard has the strongest salted egg yolk flavour of the lot and there is a good balance of sweet and savoury. However, the pastry is too heavy and bread-like".(Da Paolo Gastronomia outlet)
Mr.Wong says:"I don't like the custard as it tastes like curry and is very salty, but it is creamy and oozes out beautifully." ( Kokomama outlet)
ms. Tan says:"The pastry has a good crunch and is buttery, the custart is properly emulsified and has a great consistency. But it tastes nothig like salted egg." ( Kokomama outlet)
The taste test shows that we are still some way to go in creating a well-rounded product..
Antoinettee Outlets
Three outlets including:
30 Penhas Road and 02-33 Mandarin Gallery,,
333A Orchard Road, various opening hours;
you may visit their website www.antoinette.com.sg
Price : $6.50+ for takeaway, $6.50++ for dine-in,
Pre-order required for orrders of 20 or more.
Da Paolo Gastronomia Outltes
Six outlets including 01-01 Cluny Court,
501 Bukit Timah Road and B1-K8 Paragon,
290 Orchard Road; various opening hours ;
you may visit their website www.dapolo.com.sg
Price : $6.90
Kokomama Marketplace Outlets
01-01 School of the Arts , 1 Zubir Said Drive;
Telephone no: +65 6835 7898
Opening hours : 11am to 10.30pm( Mon to Thur),
11am to 11pm ( Fri to Saturday); 11am to 10pm( Sunday)
Their website www.kokomama.sg
Price $6.50.
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