So what is all this fuss lately about the marriage of Sir Donut and Miss Croissant? These "cronuts", they say? If you ask me, my first immediate impression of it was that it looks like a dolled up croissant, a sassy otap. The Barbie of croissants and the Paris Hilton of donuts or otap, don't you think?I was so excited to be invited to Waterfront's launching of their Dossantz at Madeleine. I've been so curious how these would taste. These feisty mutants have invaded the world, social media networks and finally, Cebu! The launching also introduced the new Executive Pastry Chef of Waterfront Cebu City Hotel and Casino, Chef Schihab Ahmed, all the way from the beautiful Maldives. Fondly known as Chef Adam, this friendly, young and dynamic chef was educated in France and has an extensive experience in several world-class hotels such as Waldorf Astoria Maldives, The Ritz Carlton Doha, the Four Seasons Hotel in Maldives and Dusit Thani in Cairo. Chef Simon, the Executive Chef, also let me in on some insider details that the "Cronut" brand is already patented so they opted to create their own name which is Dossantz. Chef Adam played with this new trend and created four flavors -- Vanilla, Cinnamon, Mango and Strawberry. He explained that this recipe is complicated. It took him ten tries to perfect the recipe, entailing trial-and-error methods with different kinds of oil and techniques to achieve a dossant that is not greasy and has the perfect texture: crisp, flaky, chewy and moist. Having been educated in France, he would know the right standard for this pastry.
Vanilla w/ cream filling
Strawberry w/ strawberry cream filling
Mango w/ mango creme filling
Cinnamon
Indeed, the dossantz were divine. I especially loved the Vanilla and Mango variants. The cream filling had just the right balance of sweetness and richness to make this a sultry dessert. It definitely had characteristics of both donut -- chewy and moist -- and croissant -- crisp, flaky, and airy. Since it is fried, it should be consumed fresh and within two hours only. Surprisingly, the ones I took home were still good even in the morning. Mmmm. :)Grab these in-demand pastries at Madeleine, Waterfront's pastry cafe, on Fridays, Saturdays and Sundays from 6-7 p.m at P80 - P90 only! Or you may pre-order and pick up for orders during weekdays. Chef Adam's knowledge in French pastry is also depicted by the luscious macarons served at Madeleine, Waterfront's pastry cafe, that's been making quite a buzz since their debut in April 2013. His special cheesecake is one of the best I've ever had as well. It was a light, fluffy, smooth and subtly rich cheesecake!For more of Chef Adam's saccharine creations, visit Madeleine along the stretch of dining outlets in Waterfront. You can't miss it. They offer affordable high quality pastries and breads at the cafe and also available for meetings and special occasions. Waterfront Cebu City Hotel and CasinoSalinas Drive, Lahug, Cebu City 6000Tel: (63-32) 232 6888Email: [email protected]Website: www.waterfronthotels.com.ph
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