Make room for ‘dossantz’-A A +A
Friday, September 6, 2013
IT IS part doughnut, part croissant—put the two words together and you get “dossantz.”
Waterfront Cebu City Hotel & Casino has recently introduced the newest addition in its roster of pastries, the dossantz. Taking cue from the global pastry phenomenon that originated from New York, the local hotel has added its own touch to the treat through the ingenuity of its new executive pastry chef, Shichab Adam.
The dossantz have the flaky, buttery and layered exterior of a croissant and are packed with the saccharine, creamy fillings of a traditional doughnut. It is currently available in four flavors: cinnamon, vanilla, strawberry and mango.
While the cinnamon is an unfussy piece coated generously in cinnamon and sugar; the vanilla, strawberry and mango are richly filled with fruit cream and topped with frosting. The mango dossantz have slices of mangoes, too—in honor of Cebu’s most famous fruit, said the chef.
The dossantz are served in the hotel’s pastry shop Madeleine every Fridays, Saturdays and Sundays from 6 to 7 p.m. only. On other days, interested foodies may contact the hotel directly for orders.
Chef Adam said that this is to ensure the freshness of every batch, as the dossantz are best eaten immediately after it is baked. (FSE)
Published in the Sun.Star Cebu newspaper on September 07, 2013.