We reckon there are few people left in the world who haven’t been swept up by the cronut phenomenon. You’d have to be pretty far off the grid not to have heard of the hybrid dessert. First invented in Dominique Ansel Bakery in New York, the hysteria-provoking pastry combines croissant dough with doughnut glaze and a swim in the deep-fryer. We admit the end result is pretty magical, but for those who have cronut fatigue, we’ve found six other hybrid dessert options that will satisfy your sweet tooth in new and inventive ways.
No hybrid dessert worth its salt (or sugar) comes along without a cheeky portmanteau name. The duffin’s name has actually been a source of contention: First sold by Bea’s of Bloomsbury in London, the half-doughnut, half-muffin was recently rolled out (and trademarked) by Starbucks. Though there hasn’t been a formal resolution, we’re happy to exist in a world where multiple duffins can be found.
This pastry’s winning name accompanies its truly indulgent make-up. Croissant dough is also used as its base, though it’s filled with Oreo cookie pieces in lieu of pastry cream. A single crowning Oreo adorns the top of the heart-stopping confection. Food questers can head to Clafouti Patisserie and Café in Toronto for a taste.
Not to be undone by the duffin debacle, Bea Vo of Bea’s of Bloomsbury in London has pioneered another hybrid treat: the Townie, which marries the chocolaty gooey-ness of a brownie with the crumbly crust of a tart. The result? Frankenstein dessert heaven.
You guessed it: The muffle is a mix between a muffin and a waffle. Picture tender, sweet muffin dough pressed into the grooves of a waffle maker and baked until the outside is crispy and golden, the inside warm and soft. Best of all, this one’s easy to make at home.
Perhaps not quite as easy to throw together as a home cook, the macanut combines macarons and doughnuts, taking the cuter-than-cute French confections and making them even more adorable. In this new invention, macaron shells have holes in the middle and are covered in sprinkles, then sandwiched with strawberry jam buttercream.
The Pretzel Croissant
No silly name to accompany this one, but the pretzel croissant has won legions of fans for its addictive flavor and buttery, flaky consistency. Made by City Bakery in New York (also widely regarded as having the best hot chocolate in the city), the pastry brings a savory edge to the hybrid dessert trend.
(Image: © cumi & ciki)
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