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