The pastry which inspired a cult following in New York with ‘black market’ prices of up to 100USD a piece, Google searches returning 2.6 million results, headlines like ‘Cronut Fever Taking the Country by Storm’ and queues for the limited pastry starting at 3am has now come to Shanghai. Invented by a French baker at his eponymous Dominique Ansel Bakery in NYC, the half donut, half croissant became so popular that Ansel copyrighted the name ‘cronut’ in the US and internationally. Since then dozens of other bakers have publicly claimed that they’ve been making similar pastries for years, while hundreds others are racing to replicate the craze, selling the pastry with hybrid names like ‘cronetto’ in bakeries from Canada to New Zealand.
Now the Pudong Shangri-La has developed their own ‘cronuts’, claiming the addition of an ‘s’ avoids a copyright issue, and adding the tagline ‘one is not enough’. Award-winning Shanghainese chef Owen Wang, who has studied pastry on trips to France and Germany, laboured over his recipe attempting 20 times to create a crispy outside, fluffy inside pastry with a rich deep-fried donut mouthfeel and the crisp layered texture of croissant pastry. His winning recipe will be launched in the hotel’s Gourmet bakery on Wednesday 15 January in seven flavours (18RMB/piece) including sour cherry with fresh currants, chocolate mousse, blueberry and green tea. At a sneak peek advance tasting, we swooned over the vanilla cream-filled version topped with Oreo bits.
Gourmet, Ground Floor, Pudong Shangri-La Hotel, 33 Fucheng Lu, near Mingshang Lu (6882 8888). Open 8am-8pm daily. Lujiazui. 浦东富城路33号浦东香格里拉酒店1楼, 近名商路