Apparently the Salted Egg / Liu Sha croissant craze has been going on for a number of months overseas including places like JB, but it’s only just begun on our shores a week back! If you’re a fan of anything salted egg, you must try Antoinette’s salted egg croissants. They are the real deal man. THREE salted egg yolks go into each of these babies.
Yesterday was the launch of Antoinette’s liu sha croissants at 11am at their Penhas outlet in Lavender. By 12 noon, they were completely sold out! And it’s not as if Antoinette were just selling a couple of croissants. The staff had to start preparations in their 12 degree kitchen at 3am yesterday, painstakingly preparing the 900 salted egg yolks that would eventually be stuffed into the French style croissants. The salted egg yolks are combined with sugar and milk, and then sieved several times to reduce the grainy texture that is typical of salted egg yolks. In fact, if you ask me, there’s no need to apologise for the grainy texture because that’s what real salted egg custard should be like! We should in fact be aware of places that tout smooth salted egg custard (liu sha bao especially) because those are probably made with custard powder instead and contains little salted egg.
Anyway to cut the long story short, Antoinette will be selling these liu sha croissants at $6.50++ daily at their Penhas outlet at 11am each day. From Feb 10 onwards at 1pm each day, they will also be available at the other Antoinette outlets. Hurry before they run out!
BTW if you want a picture perfect salted egg croissant, you can get the staff to help you cut the croissant with a serrated knife. If you just use the normal knife, you will end up flattening the croissant.