|Apple crumble zonut from Adriano Zumbo Pâtissier|
Don't lie to me, I know you do. Because really, even my mother knows about this.
It is one of the things that has been being raved about on my Twitter's timeline and other social media platforms alike. It is probably considered as the 'it' stuff at the moment, something that nobody would like to miss. It is probably the One Direction of pastry world right now, judging from the number of people getting through obstacles just to meet them personally. It is the hybrid of donut and croissant that people line up for hours at its original birth place, Dominique Ansel Bakery in NY.
After hearing and reading (and drooling) about the worldwide famous pastry, I came to a conclusion that this is real. The hype is gigantic, and the excitement over such a unique creation is contagious. So then I found myself in front of Adriano Zumbo Pâtissier at The Star, hoping to lay my hand on one his cronut, or zonut it is actually called.
They usually have two flavours of zonut that are changed weekly, but that day it was only the apple crumble zonuts resting neatly and graciously on metal trays. I was told that the zonuts are usually delivered to the Star's branch from the Rozelle one around 12-ish, but I went on a Wednesday morning around 11, just a couple of minutes after they opened their doors for business. Barely nobody lining and the zonuts were already there. I'm assuming that the queue mostly happens in weekends or night time.
Well, that is one delicate and complicated pastry.
|Apple crumble zonut - $5|
It stands puffy and rigid, and I'm surprised about how heavy the whole ring is in terms of the mass.
The inside part is airy, flaky and buttery, with a slight tinge of greasiness. The layers, although not pictured effectively in this photo, are wonderfully separated, just like how a good croissant should be.
The outer part is the crunchy crust that provides you with delicious caramelized seam, and sweetened even more with granules of white sugar it is rolled in. A layer of creamy custard with distinct hint of apples and some crumbles amplify the glory.
I enjoyed every buttery and flaky bite I took, and the lip-smacking sticky sweetness that stayed for while. Having said that though, this is not something I wish to have more than one in an occasion, as it pushes my sugar tolerance level to the edge.
Cronut has a short shelf life, so it is recommended to eat it right away and never refrigerate them as it will make them go soggy. Cronut 101 by Dominique Ansel Bakery has more information about how to treat this 'precious one' properly.
|Trying to cut the zonut neatly|
The trip to the pâtissier won't be completed with one or two picks of the renowned Zumbarons, of course. I took two; salted butter popcorn and salted butter caramel on toast, which were put in a cute, small box.
|Zumbarons: (top) salted butter popcorn & (bottom) salted butter caramel on toast - $2.5 ea|
The salted butter popcorn tastes exactly like buttered popcorn, which is amazing. My preference goes to the salted butter caramel on toast, which has the perfect marriage between salty and sweet.
So in a nut shell, do I like the cronut? Yes.
Will I buy it again? When I need a good pick-me-up and a sugar high, yes.
Do I hope for somebody to buy it for me? Yes.
|Fancy a zonut?|
Now, tell me. Have you tried one of these? Do you like it?
And just some info, especially for those looking for it in Jakarta, Mandarin Oriental Cake Shop, Publico, and Union have put their takes of cronut on the menu list. Here are some blog posts that you may find useful.
Currency: $1 = IDR 10,500
ADRIANO ZUMBO PATISSIER
80 Pyrmont St
Pyrmont, NSW 2009
Phone: (02) 9810 7318
Web: Adriano Zumbo