As if Cadbury Creme Eggs weren’t rich enough to begin with, a London bakery is now selling a croissant-donut hybrid topped with the chocolate-covered candies.
Rinkoff Bakery’s “Creme Egg Crodough” is coated with “white and toffee, orange fondant” and on sale for £3 each (about $4.20) through March 26, Easter weekend.
“We did them last year because Easter is such a popular season for us, and I wanted to do something that wasn’t a hot cross bun — something really visual and gimmicky,” the dessert’s creator Jennifer Rinkoff tells TIME. “I wanted it to look like a creme egg had splattered, so customers are cutting the creme egg in half so that [the inside] spills out all over it.”
It’s the latest twist on the “cronut,” a term trademarked by New York City pastry chef Dominique Ansel, which took off beginning in 2013 and inspired knockoffs at artisanal bakeries worldwide; even chains like Dunkin’ Donuts hopped on the bandwagon.
- 'When in God's Name Are We Going to Stand Up to the Gun Lobby?' Biden, Anguished, Reacts to Texas School Massacre
- TIME's 100 Most Influential People of 2022
- What the Buffalo Tragedy Has to Do With the Effort to Overturn Roe
- Column: The U.S. Failed Miserably on COVID-19. Canada Shows It Didn't Have to Be That Way
- N.Y. Will Soon Require Businesses to Post Salaries in Job Listings. Here's What Happened When Colorado Did It
- The 46 Most Anticipated Movies of Summer 2022
- ‘We Are in a Moment of Reckoning.’ Amanda Nguyen on Taking the Fight for Sexual Violence Survivors to the U.N.
