AuthorBiteSizedEach bite offers a symphony of flavors and textures, marrying the flakiness of a croissant with the sweetness of Filipino favorites, making it a delectable fusion of East and West.
Roll out the dough to half an inch thick and cut into 6 equal pieces. Roll out each portion and fold in half, roll out and fold again, then roll out to quarter of an inch thick. Repeat for the rest of the dough portions.
Cut the puff pastry into rings
Deep-fry in a pan with oil until puffed, flipping after a few minutes until golden. Strain and set aside.
Boil water and ginger for about 10 minutes to make reduced salabat. Set aside and let cool.
Combine salabat and icing sugar in a bowl and stir until smooth.
Boil coconut water and pandan leaf until reduced. Set aside and let cool.
Combine coconut pandan mix, icing sugar, and buko pandan essence in a bowl and stir until smooth.
Place water, panutsa, and pandas leaf in a pot, bring to a boil and simmer for a few minutes until reduced by half. Add vanilla and stir until well combined. Set aside and let cool.
Combine with icing sugar in a bowl and stir until smooth.
Dip or pour the frosting onto the cronuts. Top the Salabat with grated ginger, the Buko Pandan with coconut strips, and Sago’t Gulaman with cooked sago.
Ingredients
Directions
Roll out the dough to half an inch thick and cut into 6 equal pieces. Roll out each portion and fold in half, roll out and fold again, then roll out to quarter of an inch thick. Repeat for the rest of the dough portions.
Cut the puff pastry into rings
Deep-fry in a pan with oil until puffed, flipping after a few minutes until golden. Strain and set aside.
Boil water and ginger for about 10 minutes to make reduced salabat. Set aside and let cool.
Combine salabat and icing sugar in a bowl and stir until smooth.
Boil coconut water and pandan leaf until reduced. Set aside and let cool.
Combine coconut pandan mix, icing sugar, and buko pandan essence in a bowl and stir until smooth.
Place water, panutsa, and pandas leaf in a pot, bring to a boil and simmer for a few minutes until reduced by half. Add vanilla and stir until well combined. Set aside and let cool.
Combine with icing sugar in a bowl and stir until smooth.
Dip or pour the frosting onto the cronuts. Top the Salabat with grated ginger, the Buko Pandan with coconut strips, and Sago’t Gulaman with cooked sago.
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