Followers

Saturday, January 6, 2018

Salted Egg Molten Lava Croissant


IT'S ALL ABOUT THE OOZE
*Salted egg meets croissant. The combo? An eruption of perfectly balanced sweet and savoury flavours that send your tastebuds to salted egg heaven! It's the best thing since cronuts!
And if that didn't pique your interest, watch this video!

 Food porn at its best!

My love affair with this divine pastry started when my dear friend Val acquainted us when we met up for tea a couple of weeks ago. I had always thought that Kringels were the best tea-time treats ever but now I'm a convert!
Thanks, Val!  Muaahhhhhhh!

So enamored was I of this luscious pastry, l scoured the internet for info regarding its origins. Surprisingly, there is little history and no official wiki write-up on these babies. All I have learnt is that they debuted in Hong Kong and only hit Malaysian shores about a  year ago and the mania has since swept neighbouring countries like Singapore, Indonesia, The Philippines, etc. It was reported that when the frenzy first hit Malaysia, Singaporeans would cross over to neighbouring Johor and brave the long queues just to bag a couple of these home!

There is a right way of eating these beauties. You slice the croissant right in the middle and let all that golden yellow gooey goodness ooze out slowly before you cut up the rest of  the pastry. Sop up the lava and nom, nom, nom, nom!The messier, the better!

It's hard to describe the taste. It's a chockfull of all things wonderful - buttery, creamy, gritty, sweet, savoury.....  kinda like a cousin to Hollandaise, only better! The umami element from the salted egg yolk complements the sweet filling really well.

*For the uninitiated, salted eggs are brined duck eggs that are ubiquitous in most Asian cuisines. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste

ethannevelyn.com

16 comments:

Lin said...

I don't know....is it really that good? I think the egg inside is sort of odd...

Hena Tayeb said...

oh that looks interesting..

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Thanks so much for stopping by!
Hugs,
Debbie

stevebethere said...

That looks nice I wouldn't mind trying that :-)

Happy New Year :-)

Teresa Kindred said...

Thanks for visiting NanaHood.com I love seeing recipes, don't you?

Liz Mays said...

Oh my goodness! That would be so decadent!

alissa apel said...

That looks so great! I want to make this.

Sheltie Times said...

Interesting.

XmasDolly said...

I think you should definitely go with the white plate. Now that looks yummy. mmmmm but messy, better use a spoon to get all of it in. hehehehe~

Ai Sakura said...

Thanks for coming by!! :) Yes I remember you haha... the kids grow up so fast, don't they :) Happy New Year!

Ai @ Sakura Haruka

Ross Hunt said...

Yep, I'd love to try that!

Sarah Stockley said...

Ooooh - that actually has made my mouth water. I haven't had breakfast yet. Sarah #FabFridayPost

kateonthinice said...

Two of my favourite foods combined - worth a try. Popping over from the Fab Friday linky

indah nuria Savitri said...

aaaaah..I want that! I can imagine that great sensation of having the salted egg melting in my mouth! I have to find them here in NYC :)

Rhonda Gales said...

This looks delicious. I just Pinned an ad where a lady is selling duck eggs. I've never used or tasted duck eggs. I may give them a try now. Thanks for sharing on Sunday's Best.

Pinkiebag Pinkiebag said...

Gosh this delicious and very naughty, my OH would love this as a treat. Sadly it’s no good for dairy free me #FabFridyPost

Networked blogs

Blog Widget by LinkWithin