Just because one can, does not mean that they should– was the gist of the reactions that the internet gave to a sweet dish that they surely did not see
coming; Cromun! Even sweettooths were left with all kinds of questions after a famous bakery introduced Cromun. For those wondering, it basically is a croissant, with a ‘gulab jamun’ inside it. Yes, you read that correctly. Take your time to ‘digest’ that! Taking to social media, a woman shared a picture of a menu displaying ‘Cromun’. As per the menu, the dish was a result of a celebration of the “India-France Year of Innovation 2026”. For context, ‘gulab jamun’ is one of the most hailed Indian sweet dishes, which is a syrup-soaked and soft dish. Meanwhile, a croissant is a French delicacy which is flaky. As per the woman who shared about the dish and seemingly tried it as well, she claimed that the said ‘gulab jamun’ was “sweet but not quite gulab jamun”. Regardless, the internet did not shy away from sharing its two cents. Most did not appreciate the combination, while others refused to call it "innovative". A few also left the comment section with a simple “why”, displaying their utter shock over the experiment. This is not the first time that a rather confusing food experiment left foodies in shock; however, it surely is new when it comes to a well-established eatery coming up with such a combination. Times Now could not confirm the details of the post. Check out the viral post: “In my neighbourhood. A croissant with GulabJamun inside!” the post read. The post was shared on X (formerly Twitter) by the handle ‘patralekha2011’. It was shared a few days ago and pulled more than 88K views from people. Internet’s reactions: “I'm dying , how could they do this!” a user said. “I wonder why the bakery is becoming so desperate and ruining their niche?” asked the next person. “This is ridiculous honestly,” added another person. ALSO READ: Kolkata Boy Plans Date at Cafe, Handed Rs 8500 Bill; Girl Walks Away Laughing “I don’t think a gulab jamun inside a croissant would work. Too soggy. But you know what will work. A pantua. They could have named it Crontua but y'all are not ready for that conversation,” added another person. “Wow, I'm so curious. What was the texture of the gulab jamun like inside?” asked the next person. “Reminds me of the Gulab Nut that Floyd Cardoz introduced in his restaurant in NYC that was next to Dominique Ansel's Cronut bakery,” added the next.
