The Brits sure do love their Cadbury Creme Eggs. First there was the Creme Egg popup cafe in all its sweet glory, and then some inventive chef decided to deep fry the chocolaty treat and serve it between two brioche buns.
Now, it’s infected the UK’s donuts. Or rather, their cronuts—which are apparently called “crodoughs” across the pond.
East London’s Rinkoff Bakery is currently selling the diabetes-inducing pastry, which is a cronut with its interior layers injected with creme egg filling and topped with even more filling to make it look like a fried egg. The finishing touch is a mini Creme Egg stuck into the creme on top.
“I came up with the idea as I wanted to make an Easter crodough,” Rinkoff’s chief crodough baker Jennifer Rinkoff told Mashable. “Instead of doing the mundane simnel cake or hot cross bun flavor, I wanted to make them more visual, and I know how popular creme eggs are, so I thought, why not do a creme egg crodough?”
https://www.instagram.com/p/BC6kCBsGdvx/
The good news, for anyone averse to the teeth-crumblingly sweet creme egg filling, is that Rinkoff has re-created the Cadbury recipe for the filling of “white and toffee orange fondant.” Which means that, hopefully, it’s a bit less cloying than Cadbury’s commercially-produced fondant.
Sounds like we’ll just have to visit London and find out for ourselves. If you’re there already, you can pick one up for £3 ($4.23), but only until March 26.
(Via Mashable)
