\ˈdō-ˈsäntz/
: a pastry hybrid between a doughnut and a croissant
: a local version of the most viral dessert item to date, the Cronuts™ (half croissant, half doughnut)
Now, let us talk about where it started, the cronut™ . I have heard of it. As usual, the hype started with a trickle of talks, and then escalated to Instagram posts and famous influential people talking about this pastry hybrid.
Let’s face it, most people are obsessed with what’s new, especially if that something new appeals to the taste buds—Cebu is no different.. Well, I am no different. So of course, I got very curious as to what it really was.
Instinctively, I thought these are donuts but what does the CRO stand for? It was only when I was told at Watefront Cebu City Hotel via their pastry Chef, Chef Adam, that I felt like face-palming myself (you don’t wanna go inside my brain, it said CROcodile, geez! Hahaha. So, thank God for croissants!).
So anyway, the cronut™ is trademarked to Chef Dominique Ansel who launched Cronut™ just last May 2013 in New York.
So, here are my thoughts on this new, within-our-reach, cronut™ counterpart, the Dossantz!
Name
Alright, I have to acknowledge and give credit to whoever made an ingenious twist to the name Dossantz. It flows through your tongue as if you are sipping coffee at a cafe fronting Eiffel Tower. Haha.. Ahh, the life!
Also, toques off to Chef Adam who had to go through 10 experiments before he came up with the right recipe for the dossantz.
Appearance
Dossantz are very much like doughnuts at first glance with its sugar coatings and all the works plus the inner flaky tender layers of a croissant. However, one bite can make you understand that this pastry hybrid is completely different from both.
Taste
I was given a plateful of 4 flavored dossantz and I was like, alright, let’s dig in, only to find out that I was the last one to eat so all eyes were on me!
Like having a dessert buffet, I got to taste all 4 flavors one bite at a time. The 4 flavors were Cinnamon, Vanilla with Cream Filling, Mango with Fruit Cream Filling and Strawberry with Strawberry Compote Filling.
I specifically liked the mango flavored dossantz (I share the same fave with Daddy Beor and Chef Adam!) because the sweetness of the mango is highlighted with its cream filling and mango bits at the crust. The strawberry dossantz comes second with its sweet and tangy taste. It helps to note that I have a sweet tooth thus the first 2 choices. I can imagine myself appreciating the cinnamon dossant had I consumed it during breakfast over a steaming cup of cappuccino. I'm gonna try that sometime.
The cream filling is also a surprise especially when you dig in the middle of the pastry. The sweet toppings and filling complement well with that naturally mild flavour of a croissant so overall it’s a wonderful dessert experience.
Texture
The inner croissant layer is tender when cut for all 4. As I was presented with a full utensil kit, I used the serrated knife so as not to crush the layers, just like how I do with croissants. Naturally, it worked its wonders.
To enjoy the Dossantz more, here are some tips:
- Dossantz have a short shelf life so consume them in not more than 2 hours.
- If you want to buy them as “pasalubong”, do not refrigerate as the humidity can make them go stale and soggy.
- For the flavours with cream fillings, it is best not to serve them warm.
- Do not think about dieting!
Prices and Availability
The Dossantz are priced at Php80.00 for the cinnamon flavour and Php90.00 for the dossantz with cream fillings—mango, vanilla and strawberry.
It is available during weekends from 6:00-7:00pm (3days in a week) at Madeleine, Watefront Cebu City Hotel’s pastry outlet.
You can also pre-order and call for reservations at (032) 232 6888 local 8629.
Bon appétit!
-thisbe.ara-
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