The Rinkoff Bakery's Creme Egg Crodough/Cronut
The Rinkoff Bakery's Creme Egg Crodough/Cronut

Creme Egg 'cronuts' launched by London bakery

The bakery only sells a limited number each day

Matt Payton
Wednesday 16 March 2016 15:23

A London bakery have launched a Creme Egg 'cronut' in time for Easter.

Rinkoffs Bakery in Whitechapel in London's East End, has added the delicacy to its range of "crodough" pastries.

Echoing the widespread affection for Cadbury's Creme Egg, a number of social media users expressed their delight at the creation.

Vikki Giles' reaction was typical of a number of Twitter users, with him simply saying: "I need this in my life!!"

Another fan, Baylee Turner tweeted: "OMG, can we order these??? They look fantastic!"

The cronut - a cross between a croissant and doughnut - was invented and trademarked by Chef Dominique Ansel in his New York bakery in 2013.

Those looking to make their own versions of the delicacy have been forced to use a variety of other names.

Chef Ansel finally released his recipe for the pastry in 2014 but it is not an easy one to undertake, according to the Guardian.

Taking three days, it involves resting the dough in a fridge for a considerable amount of time, making a ganache and a complicated schedule of frying, glazing and piping work.

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