Greggsnut [Cronut Style] (Greggs) [By @C2L_Eu]

The Cronut™. A croissant-donut hybrid. A dessert gone viral. If you’ve missed this new craze (and we’d forgive you if you had, official Cronuts™ are only available from the Dominique Ansel bakery in New York), do not fear for our Great British High Street bakers, Greggs, are here to save the day. And we’ve had the chance to try both their new, limited edition flavours.

To gain some perspective, the Cronut™ is somewhat high maintenance. They take up to 3 days to make, with laminated dough (we don’t know what that means either), proofed and then fried in grapeseed oil. You have to cut them with a serrated knife. You can’t refrigerate them. We would imagine the Cronut™ is a little bite of light, layered, sugar coated heaven. Heidi Klum wouldn’t have just anything private jetted to her family, surely.

And so what for Greggs’ attempt? The Greggsnut… not quite as catchy in name, granted. We tried both flavours – Summer Berry &  Crème and Caramel Pecan. The first thing we noticed was they are huge. They are dense. Culminating in 1 ½ inches of layered dough and then a small splodge of crème and jam / caramel respectively. A little disappointing and not quite the New York fantasy moment we’d imagined.

Taste wise, the Greggsnut was an odd combination of (almost) savoury pastry giving way to a super sweet sugar glaze and intense filling. It was much more like a ‘Yum Yum’ – though this is a comparable on their website so shouldn't have been a total surprise and it was quite bland and very heavy. The overall experience was just very dry and tasted a little stale. By the end of the experience, jaw ache was mandatory.

Our verdict? More Fauxnut than Cronut™.

Greggsnut are available until 1st Oct in 13 London Stores for £1 each.

By C2L