Cronut Cruffin – The Double-C Craze

Have you heard of Cronut or Cruffin? If not, it’s not too late. Both of these hybrid pastries are stirring up a storm in the dessert world. Yes, you might have to wait in line for 2 hours and be limited to 2 pieces per customer but for divine goodness, it’s well worth the wait! So what exactly is a cronut or cruffin. If you already heart them, or tried them, do keep reading for more awesome tidbits about them.

Cronut is a croissant-doughnut pastry invented by French Chef Dominique Ansel in New York (and he is like Willy Wonka in the pastry world). The cronut is shaped like a doughnut ring and glazed like a doughnut, but when you cut it open, you will discover layers and layers of airy and flaky pastry filled with the flavor-of-the-month cream (this month is matcha green tea ganache and golden pineapple jam with matcha sugar, yum!). To make them, it takes 3 whole days from scratch to fryer. Why yes, it is deep fried, and that’s how it’s done right!

So where can you get one? In New York at his bakery (you can pre-order 2 weeks prior for pick up), or you can try to make it, but I would advise trying the real thing first (for hardcore bakers, he has published a secret recipes book). And when you are at Dominique Ansel’s bakery, don’t just get 2 cronuts! Go all out with his other over-the-top-make-you-drool-non-stop creations. This just occurred to me, I NEED to do a post on his amazing desserts.

Now, if you are in the West Coast (or London at Foxcroft and Ginger), despair not, you are in for another type of treat, the cruffins! Cruffin is a croissant-muffin pastry created in San Francisco by Mr. Holmes Bakehouse in San Francisco. The cruffin is shaped like a slim muffin, crispy sugar coated on the outside and flaky and buttery with a dollop of day-of-flavor filling inside. In case you are wondering what fillings there are, they got honeycomb caramel, strawberry and cream, passionfruit cream, peanut butter marshmallow, and many more deliciousness!