LONDON -- Creme eggs are everywhere right now. Whether they're adorning a pizza, flavouring a scrumptious nut butter, or being deep-fried and turned into a burger; there's no escaping the eggcentric creme egg delights that have taken London by storm lately.
Rinkoff Bakery in East London has gone one further, however, by creating the creme egg "crodough;" a doughnut made from croissant pastry that's injected with creme egg filling.
To make the creme egg crodough, Rinkoff's bakers make croissant pastry using their 100-year-old recipe, and then fry it like a doughnut to give it height and a layered effect.
Next, creme egg filling is injected through the layers and drizzled on the top to make it look like a fried egg. And finally, the crodough is topped off with a mini creme egg.
"I came up with the idea as I wanted to make an easter crodough," Jennifer Rinkoff, chief crodough baker, told Mashable.
"Instead of doing the mundane simnel cake or hot cross bun flavour I wanted to make them more visual and I know how popular creme eggs are, so thought why not do a creme egg crodough?"
"I obviously didn’t know the exact recipe but could see the creme egg was filled with white and toffee orange fondant so we re-created it as a filling for the crodough," says Rinkoff.
The crodoughs retail at £3 ($4.23) each, but are only available until March 26.