Wildflour’s New Pastry Is Like Croissant-Otap Hybrid Heaven and Here’s Why We’re Obsessed
Say hello to the Cremadette.
(SPOT.ph) Homegrown restaurant Wildflour's got a good handle on... well, a lot of things, really—from loaded-AF burgers to crispy-on-the-outside, juicy-on-the-inside fried chicken. But in particular, it's in their baked goods that Wildflour shines. We've sung our praises for their ensaymada and chocolate cake, and their latest pastry lives up to the standard they've set: Meet Wildflour's new Cremadettes.
Check out Wildflour's new pastry, the Cremadette:
The Cremadettes (P125/piece, P750/box of six) are described as consisting of caramelized puff pastry with a variety of fillings; we got the custard-filled version. As you open the box, you're greeted with half-moon, puffy pastries with what seems to be a crackly sugar on one side, and a melty, caramelized-sugar. There's a rustic and uneven look to them, and they're admittedly not quite as picturesque as, say, Wildflour's famous cronuts. We're not complaining, though; it's got its own homely kind of charm.
In case the idea of a caramelized puff pastry sounds familiar to you, it's comparable to the idea behind French palmiers or even Filipino otap—except those are crisper treats better likened to cookies. In the Cremadettes' case, you get a similar caramelized, flaky exterior—but this makes way for an interior that's also flaky yet softer, almost like the insides of croissants. It's almost, almost like kouign amann lite; granted, the Cremadettes aren't quite as decadent or sweet, but this isn't a bad thing at all, because it also means this is easier to consume without it getting cloying or overly rich.
Eventually, you arrive at the kicker, namely the filling. The Custard version gets you creamy and billowy filling with a consistency that's on the slightly thick end of the spectrum (think creme patisserie, a.k.a. the classic filling for eclairs). It's got a slightly eggy note reminiscent of good ol' leche flan—one of the top-tier desserts of all time, in our book—and we love that it's not too sweet, which beautifully balances out the pastry's more sugary exterior.
It's almost as if otap, croissants, and cream puffs had a baby—and it works. This dessert plays on textural contrast, with how the thin and crackly layer of burnt sugar on the outside sets off the pillowy, buttery inside and creamy filling. Taste-wise, the notes of caramel, butter, and custard are a match made in heaven, with the butter adding a welcome richness, and the custard, a subtle lusciousness to cushion the burnt-sugary thrust of the caramel.
The only catch, if you could call it that, is that you'll want to eat your Cremadette fresh out of the box. While fresh, it's amazing—but as with a lot of baked goods and pastries, it tends to get soggy the longer it sits uneaten. Other than that, though? This is phenomenal stuff that solidifies Wildflour's place as one of Manila's best pastry places, in our book.
Wildflour also makes the Cremadettes with other fillings. The Cream Cheese gives you a brighter and tangier bite, while the Dulce de Leche delivers a stronger note of caramel with a milkier finale. Perhaps most decadent of them all is the Nutella, which features the ubiquitous chocolate-hazelnut spread. You can order any of them through Wildflour's delivery website.
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this strange new world.