But why not leave the croissant alone? This delicious and revered French viennoiserie has been shaken up for many years now by creative bakers who can’t resist mixing its recipe with other trendy pastries.
Since February this year, a Parisian bakery has been stirring up the web and attracting all the French capital’s food lovers with its crookie recipe. A croissant filled with cookie dough. Light? Absolutely not. Good? Certainly for adventurers of taste who love sugar.
Here’s a look back at the trend for so-called ‘hybrid’ pastries.
The first born: the cronut
The cronut arrived in New York in 2013, in the bakery of French baker Dominique Ansel. It didn’t take long for the cronut to take taste buds by storm, selling like hotcakes in New-York and being copied all over the United States. It was an ingenious idea to mix donut dough (a typical American doughnut with a hole in the middle – editor’s note) and croissant dough. The result? A lighter, crispier texture, but no less calorific – quite the opposite.
A cronut also requires an enormous amount of work – 3 days! You have to prepare the puff pastry, then superimpose the many layers of pastry in the shape of a donut and wait patiently for the pastry to rise. You’ve got to earn a cronut!
Endless creativity: cruffin and square croissant
In 2015, the London based bakery Foxcroft & Ginger began selling cruffins, a croissant dough baked in a muffin tin. The cruffin can be eaten plain or filled with chocolate, custard or jam. It is now well spread all over the world, and bakers love to play with it by finding new recipes.
Recently, creativity around the croissant has crossed another line: the Deli Robuchon in London has imagined a croissant which is not a croissant as it is shaped… as a cube!
And now, introducing : the crookie
We owe this latest invention to the Louvard bakery in the 9th arrondissement of Paris. On sale since 2022, the crookie has been the talk of the town since February this year, thanks to TikTok videos posted by influencers with millions of subscribers. Since then, the bakery has been busy, with long queues forming outside the entrance to buy the famous crookie.
At €7.10 a pastry (to eat-in, €5.90 takeaway), we hope it’s worth the wait!
We are adventurers at KACHEN ! We’ve hence baked what we’ll call a Cinnamon Croll! A cross between a cinnamon roll and puff pastry. A new trend? You’ll tell us!
You can find the video on our IG account.