This morning, my husband confessed to eating too many sweets during the past 44 days of our 131 day world cruise. The confession wasn't necessary...I observed most of the “transgressions.” In fact, I was often a party to the crime.
Breakfast has been our downfall with the unlimited array of delicious foods served in gleaming brass skillets or the preparation of anything your heart desires. Early in the cruise, I wrote home to a dear friend telling her that I found the ultimate Eggs Benedict and urged her to rush over so that we could be in nirvana, together, with our perfectly cooked eggs! Alas, she can't make it. So, Harry shares an order with me so that “we” can save room for the most exquisite breakfast pastry...THE CRONUT!
A Regent pastry chef must have had a burst of inspiration in a dream one night. I am sure that it led to this magnificent pastry. It is a mash-up of a croissant and a donut. If inclined, we could have both at breakfast, if we wanted those fresh pastries. Or, we could put both on a plate and smoosh them together, but, that would make a terrible mess. Instead, the pastry chef has done the work for us. The small round pastry has layers of croissant flakiness with different flavors of the day, like Nutella, cinnamon and sugar, peanut better and jelly, maple syrup and pecans, often with a delicious vanilla custard layered in for added decadence. I swear they think of new combinations, almost daily, to tempt us. Our will-power went up in smoke with the first bite of a Nutella Cronut; therefore, this is an announcement: we are committed to cruising on Regent, as often as possible, just to eat this pastry creation!
😉
Oh, and the cookies....our grandson's would “bust” Harry by snitching on him. They'd tell you he eats cookies for breakfast. It's true! However, what they don't know is, their Poppa gobbles them down at lunchtime now, replacing his early morning indulgence with a cronut!
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| A Nutella Cronut! It was delicious |
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| Life should be as simple and sweet as it is in Burnie, Tasmania! |
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| A gorgeous flowering shrub in Tasmania |
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| An Emu puts his best foot forward at an Aboriginal Cultural Center in Geelong, AU |
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| What a quirky bird! |
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| Love the Aboriginal art! |
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| Geelong's Target...so different from our big box stores in the US! |
Never seeing anything that scrumptiously deliciously like Cronuts. I would have to take a couple of laps around the deck every single day in able to have more Nutella Cronut w/out the guilt and still fit on my vacation cloths! Those chefs are not only creative making something to tempt your palate; they are also creative w/ the names—who would have thought to give it the name of Cronuts?!
ReplyDeleteLove the “honesty tin”, the color of the purple flower and the Emu “watching you” ---but geez, not a soul going in & out or around the Target store doing shopping? Maybe too early on the AM.
BTW- I bet your grandsons get a few giggles reading the end portion of your write up :)
cj
So intriguing and delicious sounding! I checked out Pinterest for a recipe. They were there but no way am I going to tackle those recipes. Then I googled "Cronuts near me." Looks like you can get some good ones in Chicago, but plan B has me looking at a couple donuts shops around Schaumburg that make them. Based on your recommendation, will definitely try one. Guessing your chefs have the magical touch to make them extra delicious though. Thanks for the mouth-watering update!
ReplyDeleteLooks like I have to go to New York City to enjoy them! : (
ReplyDeleteThe Cronut was invented in 2013 by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery.