Today is National Croissant Day.
Posted on 01/29/2016 9:06:25 PM PST by nickcarraway
The food craze in Hong Kong and Malaysia reaches Singapore
Croissants filled with molten salted egg yolk custard have become the talk of the town, after brunch cafe Flavour Flings in Hougang launched them about a week ago.
Now, French pastry chain Antoinette has come up with its own version and will launch it on Monday.
The croissant will be sold at its Penhas Road store and will then be introduced at its two other outlets, in Mandarin Gallery and Sofitel So Singapore, on Feb 10.
Each croissant will cost $6.50. About 300 croissants will be available daily for a start.
Antoinette's chef-owner Pang Kok Keong says that he has been exploring this idea since last year. In December, a friend sent him a photo of salted egg yolk croissants from Hong Kong that "triggered his research and development for the product".
Though he has not tried salted egg yolk croissants, the 40-year-old says: "Salted egg yolk-based products have a huge fan base. Pairing the yolk with croissant is not far-fetched. The flaky, buttery and slightly sweet croissant pairs perfectly with a salted egg yolk filling."
He adds that the filling is made with milk, sugar and hand-mashed salted egg yolks, instead of a powder mix. The croissants are made using the traditional French method of laminating dough with butter and keeping the dough at 12 deg C.
Salted egg yolk croissants burst onto the food scene when Urban Bakery Works, a European-style bakery in Hong Kong's The Landmark mall, launched them in 2014. Social media posts on the sweet- savoury pastry went viral and also created a buzz in Malaysia.
Bakeries such as Le Bread Days in Kuala Lumpur and Seven Oaks Bakery Cafe in Johor Baru have attracted queues for their salted egg yolk croissants.
It was no different when local cafe Flavour Flings started selling them here. Due to "very over- whelming demand", the salted egg yolk croissant is now available only for takeaway from 5.30pm daily, except on Tuesdays and Sundays. Each customer is limited to two croissants, which cost $7.50 each.
The halal-certified cafe's chef and co-owner, Mr Shawn Koh, 26, says that he has tripled production to up to 150 croissants on weekdays and about 300 on Saturdays. About 50 to 80 customers have been going to his cafe daily. The croissants sell out within an hour, he says.
"Due to a limited kitchen capacity, I have stopped serving dinners on most days so the oven can be used to bake croissants instead of other dishes on the menu."
He gets plain croissants from a supplier, pipes in custard that is made from a blend of salted egg yolk and salted egg yolk powder, custard powder, milk and sugar, and bakes them for 15 minutes before serving.
On more eateries selling this trendy confection here, he says: "It will help to spread the crowd. But we are at a disadvantage, as we are primarily a cafe and the scale of baking cannot be as big as a bakery's."
He hopes to focus on his core cafe business after the hype dies down.
Another bakery is considering rolling out salted egg yolk croissants in the middle of next month. Mr Frederic Deshayes, chef-owner of Do.Main Bakery in Tanjong Katong Road, says: "I have been living in Singapore for 20 years and have been challenged and inspired by customers here to create a local flavour for such an iconic French pastry."
Today is National Croissant Day.
That is a beautiful thing.
It just needs bacon.
it is halal-certified
:-) Hmm I’m trying to imagine the salted part. Love custard, love croissants.
Interesting thing. There is a little place here called The French Sandwich Shop that has the most fantastic scrambled egg croissants. The owner is Vietnamese & went to cooking school in France.
LOL Viking- we call my breakfast croissants (scrambled eggs, super crisp bacon & melted cheddar with Hellman’s on the side) ‘’Suicide Specials’’. We only eat them every couple of months, though. Lasts me allll day. (DH not so much)
+1
We had our first turkey eggs this week...together with some fresh goat milk ....so will try making a batch.
O-MI-GOSH. . . I wanna come eat at your house. That sounds sooo good.
Do you mean bake the croissants yourself? I’ve been making threats. One of these days, soon, I’m going to nerve up & do it.
Yes, they do.
Sounds great.
I have a recipe for Sopapilla cheesecake using Pillsbury crescent rolls. It’s sinful.
I put sauteed mushrooms with fresh herbs and gruyere cheese in my croissants, wrap them in foil and bake until heated through and cheese is melted. To die for yummy!
See my post #13. I like them with ham too though.
:-D Oh, those. A refrigerator staple. And oh yes indeed. The list is endless.
But I meant the real (LOL What’s McCoy in French?)- where you roll the dough out & fold it several times with butter between the layers.
Don’t make me get up & start cookin. I have to go to sleep.
Oh no joke! Gruyere is probably my favorite cheese if I could only pick one. Yikes with thin sliced roast beef. mmmmmm
Lol! (Oops - I’ll laugh quietly!)
It’s delicious and easy - one of the few things I don’t burn.
In a 9X13 pan flatten one package of crescent rolls.
Mix 2 blocks of cream cheese, 1 cup of sugar, 1 teaspoon of vanilla. Spoon mixture over flattened crescent rolls. (Don’t use low-fat cream cheese!)
Spread second tube of crescent rolls over cream cheese mixture.
Over second crescent roll layer sprinkle sugar/cinnamon mix (1/2 cup sugar and 1 tablespoon cinnamon).
Finally, pour one stick of melted butter over the whole thing and bake at about 325 for about 25 minutes or until it’s good and bubbly.
It’s awesome, and it’s best, I think, when it’s cold from the fridge.
:-)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.