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Bringing and creating new products and ideas to the capital has been one of Mallorca's endeavors for 90 years.

And this February, they launch with a new

(a donut-shaped sweet with a croissant flavor) filling

.

A whim that lovers of croissants, donuts and original doughs will not be able to resist and that will be available in all its physical stores and

, with shipments throughout the national territory.

In addition, for Valentine's Day, Mallorca will make all shipments in gift format with its limited edition

decorated with a red bow.

The Cronut

and arrived in Mallorca just a year later, although only temporarily.

Three years ago it was reinstated, becoming a permanent

in its showcases.

The story of how this product came to Mallorca is related to the pastry studies in New York of

, current production director of Mallorca (together with his brother

) and fourth generation of the founding family.

Pablo studied in the Big Apple and was able to do his internship with

, the pastry chef who created Cronut in 2013 and flooded his small Manhattan pastry shop with success.

"Upon arriving in New York, my dream was to do an internship with Dominique Ansel. It was not easy to achieve it because he only granted one place and, when I had to choose the center where to do it, the vacancy he granted had been filled by another student. Even so, I did not stop trying and, luckily, my dream came true and it was the first year that two students were accepted," explains Moreno.

"During the internships we tested, worked on and made different doughs and products, but the Cronut was the one that impressed me the most. Upon arriving in Spain, and once I fully took charge of the dough in Mallorca, after many tests to make a Cronut as similar as possible to Dominique's (always giving it a personal touch)

", keep going.

Although the Mallorca team introduced the product in 2014, they did not end up falling in love with the recipe, so they decided to eliminate it.

Years later, after countless tests to create a product that resembled the original recipe, the Mallorca team decided to reintroduce the Cronut in its catalog and make this successful sweet known in the capital in 2020. The process of making the Cronut in Mallorca starts from

to leave the outside toasted, but making sure that the inside does not retain any oil.

The product shows the characteristic honeycomb of the croissant, offering a perfect texture and consistency to be filled.

In the case of the version that Mallorca has been creating for three years, it is filled with vanilla cream.

Although it was originally an individual piece, due to its success, at the end of last year the brand created the tart version and, now, the cronut filled with vanilla cream can be found in stores in the size you prefer: the small piece or the cake of 4/6 servings.

Yes, the dulce de leche version of the new Cronut will only be available in individual sizes.

According to the criteria of The Trust Project

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