Enter Singapore’s latest food craze – the salted egg yolk croissant. In case you haven’t already experienced a light, flaky and buttery croissant brimming with molten salted egg yolk filling, this salty-sweet, gooey pastry is a decadent treat which pairs the traditional French pastry with a scrumptious sweet-savoury salted egg yolk custard.
The bright yellow egg yolk, which is known for its salty flavour and sandy texture, is often found either coating our favourite crustacean dishes or lending a bit of flare to regular vegetables, like spinach, eggplant and pumpkin.
Typically made from duck eggs that have been soaked in brine or wrapped with salted charcoal for up to eight weeks, the ingredient is a familiar taste for Asians, lending a touch of indulgence to any meal. In traditional Chinese cuisine, this versatile ingredient is almost a staple condiment with congee, adding flavour to the otherwise bland porridge.
Despite its long track record, the salted egg yolk is now making a comeback here, blazing a tempting new trail on the local dessert scene.
This novelty pastry first appeared in Hong Kong (at Urban Bakery, which also created the po lo bao-croissant hybrid), eventually popping up across our shores in Johor Bahru, before making its way into Singapore – an initiation by Flavour Flings, a brunch café in Hougang. Others presently on the salted egg yolk croissant bandwagon include Antoinette, Black & Ink, Do.main Bakery and Da Paolo Gastronomia.
$7.50 per piece
First to bring this fancy croissant into the country, Chef Shawn Koh tells us that he first chanced upon the salted egg yolk pastry when visiting Seven Oaks in Johor Bahru and decided to whip up his own version. Each croissant contains 25 grams of salted egg yolk and is only available for take-away.
Hougang Ave 1, Blk 121, 01-1348, tel: 6286 0051
$6.50 per piece
Known for their decadent French pastries, Antoinette features croissants that are loved for their crispy, flaky layers. You might find it impossible to resist their newly launched salted egg yolk extravagance. Tossed in brandy to first rid the yolks of any barnyard smell, the filling of salted egg yolks, sugar and milk is then hand-sieved for a smoother texture. At least three yolks go into one croissant, so you might want to share one between two.
Multiple outlets, antoinette.com.sg
Black & Ink
$5.50 per piece
The pastries and coffee at Black & Ink give visitors another good reason to explore the East Coast area of Singapore. For their salted egg creation they slice their croissant horizontally and then slather the salted egg yolk filling onto its insides almost like a sandwich so that you get an even amount of salty creamy goodness with every bite. They also have a Salted Egg Yolk Muffin ($4.80) if you’re up for more and some other locally-inspired pastries.
168 Changi Road, 01-01/02, tel: 9620 1022
Da Paolo Gastronomia
$6.90 per piece
Brought to you from the same guys behind the Crodo (or Cronut) food trend in Singapore, the croissants here are freshly baked in-house, and slightly tweaked so that they remain a sweet pastry with “just enough saltiness” coming through. The base of the filling is made with their signature homemade custard (also used for their cream crodos), mixed with a generous amount of salted egg yolks and a hint of coconut milk.
Multiple outlets, dapaolo.com.sg
$6 per piece
Instead of altering the recipe of its freshly baked croissant pastry, this bakery chooses to make its salted egg yolk filling slightly more savoury. Emulating the classic French ‘Mornay’ white sauce, French Chef Deshayes combines salted egg yolks and Emmental cheese into a creamy Béchamel sauce infused with curry leaves. A step away from the usual butter-milk-sugar concoction, this creation should make croissant fans very excited.
226 Tanjong Katong Road, tel: 6348 1406, www.do-mainbakery.com
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