Swiss Cro-Creme
t says: I ordered up one of those “Swiss Cro-Cremes” the other day … actually – it was two Swiss Cro-Cremes. Check it out:
pre-bite photo …
post-bite photo!
They were pretty tasty (yep, I ate two in 24 hours), but I’m not sure they’re worth all the “fuss”. Here’s what I learned:
Fact #1: If you take a lot of sugar and fat and put it together, it’s going to taste pretty awesome. I mean, how can fried dough with cinnamon-sugar outside, a nice creme on the inside and a frosting on top possibly taste bad? It can’t!
Fact #2: After eating said amount of sugar and fat, it’s nearly impossible to feel “good” afterwards (seriously, I was full for ~6 hours … well … until I ate another one …)
However, I am reluctant to bother with going through the hassle of having to “reserve” them because I just don’t think they’re “interesting” enough. I mean, where’s the “fun”? Fednuts if fun because of the wacky flavors. Capogiro is fun because of the vivid flavors and possible combinations. But the Swiss Cro-creme, while tasty, can be a little monotonous – I know that by the end of my second donut, I had had enough of that particular creme that’s on the inside (I did, however, quite enjoy the viscosity of the icing!). Maybe put a bit of chocolate in there? Or maybe a fruit swirl? I don’t know – I just need something a little more compelling to keep me coming back for more …
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