Taking Klonuts by a Dessert Storm




Wow wow wheee, If you haven’t heard of cronuts, you should, you know, watch out for more foodie news πŸ˜‰ Cronuts were made famous by Dominique Ansel (so famous that the name Cronut, is trademarked now). It’;s a hybrid of croissant and doughnut. After it’s launched on May 10, 2013, this little treat has taken the world by a storm, literally! Each country has got their own version and name. Like in Australia, Zumbo calls them zonut, in Singapore, by Patisserie G, it’s Gnut, Doissant is another popular cronut imposter and not forgetting KL, it’s called Klonut. How clever.


dessert storm in publikadessert storm klonut cronut 2

Now available in Dessert Storm, a sweet treat pop-up stall in Ben’s Independent Grocer in Publika from 5th July onwards. It replaces t42 in BIG. (Next to Royce and Plan b roasters) This delectable croissant-doughnut is made fresh to order, and expect a sugar rush from the new KLonuts in 3 different flavours; the signature Peanut Butter & Caramel, and 2 new flavours which will change weekly. I tried both Lemon Curd & Meringue, Cheesecake & Chocolate as well last week.

dessert storm klonut cronut

dessert storm - cookie

dessert storm in BIG

What else does Dessert Storm serve? this American themed pop up store (theme changes monthly – so awesome!) offers a variety of American-styled desserts, ranging from 10 items a day with the signature KLonut, plated desserts, cookies and pop tarts. Dessert lovers sure can look forward to a dessert-centric afternoon tea very soon.

I think you’d see me there very often. I frequent Publika lots, all the delicious coffee joints are there. Plus, I love grocery-window shopping in Ben’s Independent Grocer. Kid you not, there’s such a thing, grocery-window shopping. HAHa

deessert storm mabel


dessert storm - mabel swee san

Dessert Storm is headed by Mabel Cheah. She will be crafting up the dessert themes and menu bringing all kinds of imagination-defying desserts for everyone to enjoy. Mabel has been working in New York for 7 years before returning home to Malaysia. She has worked for and alongside Amy Scherber of Amy’s Bread, Emily Wallendjack at Cookshop, and Veritas. She is currently crafting the dessert menu for the newly-opened bar & grill; BEAST, at The Intermark. an added bonus for dessert lovers is the upcoming pop-up dessert bar at Bangsar Shopping Centre (probably similar to the one here in Publika)

So I got to try, like EVERYTHING from Dessert Storm on one night. I tell you, it’s pretty CRAZY! And even before that, we tried some awesome sandwiches from B’wiched (next post). First up, let me show you, how a Cronut KLont is made

KLONUT - how to make cronut


Yes, did I not tell you, it’s deepfried ? *ahem* So, deepfry, then fill it up in 4 sections, here I was making my own, so I filled up with some caramel cream. Then on top, to cover the ‘holes’ you can pipe the same or different filling on it. Here, I have the peanut butter and chocolate ganache topping, with some pink sugar dragees. Erm you won’t find this flavour, because ….. I customized it.

klonut - how to make cronut 2Then… eat …. well, dont’ put too much filling otherwise this would happen. Overflowing caramel. But really, it’s quite a treat.

I gotta admit, it is quite like yau cha kwai, except that this was much flakier. Layers of puff, and caramel filling, what’s not to love ? But it wasn’t as doughnut-y as I thought it should be. I thought it would be more ‘bread-y’ since it’s a yeasted product, but I soon learned from Mabel that this KLont is more of a puff more than croissant + doughnut. Well, I couldn’t help but to feel a little disappointed. She explained that if it’s made deep fried to order, it’s really hard to estimate the time as we all know, yeast is a living thing and it grows. And you definitely don’t wanna be eating an overproofed klonut! But still, it’s a treat; thin layers of fried dough, soaking up the filling (in my case, the drenching filling)

dessert storm publika - klonut inside


Well, I reckon I pipped too much, but …. there’s always room for caramel ^^


So last week, they had the signature Peanut Butter Caramel (which is there to stay), Cheesecake Chocolate and Lemon Curd Meringue. If you want something that is ‘lighter’ (come’on, it’s deepfried) then you can opt for the lemon curd meringue. But since the flavours changes every 1-2 weeks… I reckon you just go to Dessert Storm and pick up a flavour you like. Each piece is RM 7


KLonut is only one of their offering. They also serve plated desserts for only RM 15. Cheap! First of all, plated desserts consist of many elements and components. It’s unlike making a cake, stacking everything together. In a plated dessert, flavours, colours, textures, visual all play an important role in harmonizing the dish. Garnishes should also compliment the flavour, not just merely for visual pleasant.

dessert storm - death by chocolate


Death by Chocolate. pliable chocolate, dark chocolate mousse, caramel, meringue, edible flowers. My favourite. Thank goodness this is their signature dish where it would still be around longer than the other 2 desserts.

dessert storm - deconstructed cheesecake


Deconstructed Strawberry Cheesecake. Strawberry Compote, Nilla Wafer Crumbs and lemon curd. The cheesecake was very delicious as apart from cream cheese, goats cheese and mascarpone were used as well! Nilla Wafer were also made by Mabel.

dessert storm - meringue


Orange Pavlova with Orange caramel, Orange Cranberry compote, Orange segments and Cream.Β This was my least favourite as the pavlova was too hard, but overall the flavours compliment well.

Dessert coma. Really.

So what’s for dessert next week ?

Don’t forget to check out Dessert Storm (I think it’s only until October 2013) in Ben’s Independent Grocer, Publika.

Opening hours 4pm – 10pm, Tuesdays to Sundays

https://www.facebook.com/TheBigGroupΒ (check out their weekly menu << )




11 Comments on Taking Klonuts by a Dessert Storm

  1. Ken says:

    Interesting yet informative post, never heard of cronuts before but rm7 for a croissant-doughnut…. i might try once but i doubt i will be buying for the second time…


  2. annant says:

    cronuts! it’s something new to me.. would like to try the cheesecake chocolate! i likey dessert that’s not cloying! πŸ˜€

  3. C H I Q E S S says:

    Oh Wow!! This really looks amazing <3 I can't wait to head over to Publika for more pretty desserts πŸ™‚

  4. Kelly Siew says:

    hehehehehe KL is really fast to catch up with this trend! Missed the demo session because I had something on that night. Looks crazy good!

    • Swee San says:

      yeah, quite fast considering it’s just out in May in NY, but internet makes the world smaller lol. Our demo session was to fill it with fillings la, not how to make it.. :/

  5. Shannon Lim says:

    I passed by Dessert Storm and Mable Cheah (I didn’t know who she was) was explaining to me.. must go back & try with a friend, especially the plated dessert.. sinfully delicious once a while is ok.. hehe

    • Swee San says:

      yes Shannon, I’m sure a sinful dessert once a while is ok.. From what I see from their menu, they always have something fruity and something chocolatey, so the fruity ones could be the ‘healthier’ choice.. πŸ™‚

  6. Victoria says:

    Your pictures look amazing! Any idea how I can contact Mable Cheah?

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