Amal Al-Sibai

Saudi Gazette

 

JEDDAH — When the cronut was first concocted in New York earlier this year by a baker from Soho it created a buzz of excitement among chefs and diners alike.



Now the first cronut to arrive in Jeddah is being served at the Rosewood Corniche to the surprise and delight of dessert lovers with this new pastry innovation.



It is available at the luxury Soleil Cafe at the hotel from 6 p.m. until 9 p.m. in four flavours: caramel, vanilla, chocolate and cinnamon.



Chef Maurizio, executive chef at Rosewood Corniche, and a passionate culinary artist, has spent hours in the Soleil kitchen, together with pastry chef Monir Ahmed, excelling the “cronut” recipe that they have received from New York sister property, The Carlyle, a Rosewood Hotel.



“I am excited and proud of being the first chef in Saudi Arabia to offer this temptingly sweet pastry to our guests. This is a novelty in the field of pastry, and I have no doubt that Rosewood Corniche diners will experience a memorable moment of pleasure when they taste the ‘cronut’ for the first time,” said Maurizio.



It is a healthier option because it does not require as much oil to prepare as the regular doughnut. It consists of several layers of fine pastry and is shaped like a doughnut; hence the name cronut. 



“What is special about cronuts is that they do not absorb as much as oil, which makes them healthier than traditional doughnuts. They combine the firm texture of a doughnut but feature the sweetness and crumbly layers of a croissant, and frankly, they are absolutely delicious,” he said.



Hans Peter-Leitzke, managing director of Rosewood Corniche, said: “At Rosewood Corniche, we are always keen to offer the latest products and services to our guests. The ‘cronut’ is not only a new exclusive item added to our menus, but also another way of proving the hotel’s leadership and uniqueness in the food industry.”