Made of layered dough, similar in making a croissant, formed into a donut. Main difference on making it extra special is by resting the dough for an hour. Upon frying, we rolled it over refined sugar to adhere the residual oil. Cooling it down for 15 minutes, our pastry bakers will puncture several holes to inject freshly made pastry cream. Lastly, white or dark chocolate ganache is piped over the top of the croinut.