A must-try cream bun: Nutella at one of the city’s top bakeries

The cream bun season is underway again in Aalborg (… in case, against expectations, you haven’t noticed), and at Fru Søgaard, they have once again placed their cream buns in the pastry display.

Like last year, the buns are made as choux au craquelin—a cream puff with a crispy, crackled layer on top.

It’s precisely this feature that makes the cream bun stand out, and here at the editorial office, we are, to put it mildly, thrilled.

What the bun has in crispiness on the outside, it matches with softness on the inside.

In other words, absolutely perfect.

Overall, it creates a truly successful combination where the two textures complement each other naturally.

The result is an extraordinary cream bun that is both easy to eat and hard to forget…

A delightful reunion

There are three varieties to choose from: raspberry with vanilla cream, lemon curd with white chocolate, and the classic Nutella with hazelnuts.

The first two are undoubtedly delicious, but it’s definitely the Nutella version that truly stands out.

In fact, so much so that we were almost surprised when we took a bite.

Even though we’ve tried it before, we apparently had forgotten just how well it works—even this year.

The filling is soft and creamy with a distinct chocolate flavor, without being too heavy or cloying.

The chopped hazelnuts add a crunchy contrast that, together with the chocolate, is nothing short of genius.

Altogether, it tastes like Nutella—just a little bit better, even if that’s hard to imagine.

A must-try this year

The term “choux au craquelin” might sound intimidating to some, especially if you’re used to a more classic cream bun.

But there’s no need to worry.

This one should definitely be on your list of cream buns to try this year.

And if Nutella isn’t your thing, there are thankfully two other really good options to choose from.

The cream buns cost 40 DKK each for takeaway and 45 DKK if eaten on-site.