Amazing hybrid pastries – and where to eat them

What’s better than a doughnut? A cronut! The world went cronut-crazy back in 2013 when one New York bakery, owned by the inventive pastry chef Dominique Ansel, merged two well-loved baked goods together – a doughnut and a croissant. The result was a flaky, iced ring of delicousness that had fans queuing round the block. Literally.

It’s clear that Dominique started a trend as, since the cronut, bakeries all around the world have been creating their own pastry lovechilds well-loved treats, from the Cruffin to the Duffin!

One good looking cronut #theoriginalfoodies TAG SOMEONE WHO WOULD LOVE THIS ⬇️

A photo posted by Lu & Tash 🍔🌮🍣🍦🍭🍟🍕 (@theoriginalfoodies) on

Here are just a few to try…

The Cruffin

Made by London based artisan bakery and cafe Foxcroft & Ginger, the ‘Cruffin’ is made by hand-folding buttery croissant dough and a ‘secret sourdough mix’, which is then placed into a muffin mould to bake. They’re then filled with all sorts of scrumptious fillings.

Where to eat it: Foxcroft & Ginger, London

The Duffin

A sticky combination of muffin and doughnut that is baked, dipped in melted butter and then coated in sugar, you may know The Duffin from #DuffinGate, when powerhouse Starbucks trademarked the name, despite being invented by London tea house and bakery chain, Beas of Bloomsbury. All’s well that ends well, however, and you can still devour the Duffin at its rightful home (and they have even released the recipe to try at home). 

Where to eat it: Beas of Bloomsbury, London


This hybrid pastry (a cross between a Belgian waffle and a doughnut) has caught on big time in Japan, thanks to Krispy Creme. They’ve release three flavours – Strawberry (seriously pink frosting), Matcha Tea (seriously green frosting) and Chocolate and Almond (a more appealing brown). Will it catch on?

Where to eat it: Krispy Crème, Japan

Trdelník/Chimney Cake

An invention of a bakery Prague, Instagrammers have been going crazy for their chimney cakes (circular whirls of sugary pastry), which they fill with ice cream. That’s right, the humble ice cream cone has had a doughy makeover.

Where to eat it: Good Food: Bakery and Café, Prague

What hybrids would you want to see? Comment below!

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