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Behind the trend: Hybrid bakes

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From cronuts and crookies to doughsants and duffins, we explore the eccentric world of the crossbreed bake.

In the beginning

In 2013, New York pastry chef Dominique Ansel crossed a doughnut with a croissant and invented the Cronut® (pictured below). It was an instant hit and one of the year’s most sought-after items – there were long queues, and touts sold them on the black market.

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Cronut by Thomas Schauer

Then... 

Ansel trademarked the name, but the idea of mash-ups quickly caught on, and hybrid bakes sprang up worldwide. Toronto’s Clafouti Patisserie squished together croissants and Oreos to create a ‘Crookie’.

Now...

Mash-ups are still huge. Instagram is awash with sushi cakes and other quirky pairings, and even Greggs offers the Greggsnut – a sticky croissant-doughnut combo. Ansel's new London branch, which opened in September 2016, is guaranteed to see queues. 

Doughsant

Make your own

Ansel shares a Cronut® recipe in his book, Dominique Ansel: The Secret Recipes. But he admits it is challenging: ‘If you don’t bake, start off with something simpler, like madeleines.’ 

Explore the trend

Try Edd Kimber's 'doughsant' recipe (pictured above)
Read Dominique Ansel's 'Cronut® 101'
Try making Ansel's Cronut® recipe at home

Visit our Behind the Trends hub for month by month reports on the hottest food and drink

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From September 2016

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