Saturday, April 2, 2016

The Raindrop Cake Is Coming To America

Is This The Next Cronut?
We can thank Japan for this bit of magic.

The Huffington Post  03/31/2016   Suzy Strutner Associate Lifestyle Editor,   Kristen Aiken Executive Food & Style Editor 

Tiara Chiaramonte

It’s not every day you get to take a bite out of a raindrop. But evidently, friends, that day has come.
Behold the Raindrop Cake. This shiny, transparent dessert uses mineral water and agar, a vegan alternative to gelatin, to achieve a creation that basically looks like a silky gift from the heavens:

 Tim Ireland 

The Raindrop Cake has reached Cronut status in Japan, where it’s known as mizu shingen mochi. New Yorker Darren Wong decided it was time to bring the treat to the U.S., but nailing the recipe was complicated. 

“The cake has to maintain its shape but still have the texture of water,” Wong told HuffPost. “It’s very delicate and fragile.”

Wong serves his cake with two condiments: a molasses-like sugar and kinako, a roasted soybean flour that is often served with other types of mochi. The cake itself tastes pretty much like water, cbut its value mostly lies in a fun consistency that slides around on your tongue (in the best way).
It’s calorie free, hydrating and altogether dazzling to look at. 

“There are very few foods that engage this many senses at the same time,” Wong says.

We can’t help but agree.

In case you, like me, have never heard of a “cronut,” here’s your cronut tutorial…

The cronut is a hybrid of a croissant and a doughnut

From: Wikipedia

Cronut is a croissant-doughnut pastry invented by Chef Dominique Ansel and trademarked by his Bakery in New York City. The pastry is made by frying a laminated dough in grape seed oil. The fried pastry is then sugared, filled, and glazed.

The Boston Globe described the Cronut as a "food portmanteau". In December 2013, Time magazine named the cronut as one of the "25 Best Inventions" of 2013.

In 2013, Dominique Ansel considered adding a new product in his bakery, and it was pointed out that he didn't have any kind of donut on the menu.As Ansel did not have a donut recipe, he decided to make his own, starting from the croissant he was familiar with. After two months of experimentation, he came up with a dough that is different from croissant dough, and produces a pastry that has flaky layers inside that fries easily and holds the cream, with a crunch on the outside. The product he named cronut was introduced just before Mother's Day in May 2013. By chance, a blogger from Grub Street, the online restaurant blog from New York magazine entered the shop, tried the cronut, and reported it in his blog. The blog post resulted in much interest in cronut, and by the third day, a queue of over 100 people had formed outside the shop to buy the new product. Realizing that he had a success on his hands, Ansel trademarked the Cronut name within nine days. 

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