Caterer Middle East rounds up the current trends surrounding the sweeter things in life.
1 Craving a cronut?
Is it a bird? Is it a plane? Is it a donut? No, it’s a cronut — a cross between a croissant and a donut and it marks the recent innovation in the world of desserts as Al Murooj Rotana Dubai’s pastry chef Kapila Amaratunga explains.
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“We have seen its evolution from a very simple snack or dessert to a really interesting gourmet treat,” he says.
Amaratunga continues: “A lot of varieties have been created by pastry chefs all over the world and I am sure its transformation will continue as the pastry industry develops further and further. This evolution is manifested by the recent rise of the cronut by Chef Dominique Ansel in New York.
“I am sure this cronut craze will reach the UAE soon, perhaps not as ‘cronut’, since I believe the term is being trademarked, but definitely in another form.”
The name might not be an issue though. Al Dar Sweets’ managing partner Wissam El Cheikh Hassan says he “always wondered why they didn’t go with doissants — I felt the name had a better ring to it”.
Creative food and beverage design agency Figjam recently opened Mellow Yellow café in Uptown Mirdiff, which was one of the pioneers of the cronut in Dubai.
Marketing manager Rebecca Payne says that due to “consumer demands for healthy and locally produced food” Figjam developed a baked version of the cronut, filled and topped with creams using seasonal fruits.
Wait ... did someone say guilt-free cronut?!
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