Food & Drinks

7x croissant crossings: from the cronut to croissushi (yes, really)

By
Croissants

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: 7 x croissant hybrids: from the cronut to croissushi.

France used to be our family's number one vacation destination. I always got the task of picking up the croissants in the morning. Who would have thought that 15 years later I would also be able to ask for a cruffin? Or a crotilla, or even croissushi?

Because it turns out you can really cross croissant dough with anything. The list of croissant hybrids is long and keeps growing. Here's an overview of the love children that the croissant has produced.

Cronut
I think the most famous croissant hybrid from this list. Only if you've been living under a rock would you look at the word cronut as if you were nuts. It is a cross between a croissant and a donut. It started as a hype in New York, but has long since spread to all corners of the world. You make them ‘simply’ with puff pastry and a layer of super sweet glaze in your favorite color. The hype from 2013 (yes, you're that old) is already sooo... 2013. Meanwhile, we have also had the sconut : Right, a cross between a scone and a donut.

Cronut

Cruffin
If we're daring to try the cronut, then of course we also have to try the cruffin. A croissant in muffin form. Let's be honest: a cruffin looks much more charming and tastier than a dry, not quite risen muffin, right? The cronut is a work of art, if you ask me. If your baking skills don't let you down, that is. By the way, anyone who was at Fort Negen in Amsterdam around King's Day had the luckiest day of the year. They sold the divine cruffin-pastry, a cross between... Indeed.

Cruffin

Tacro
Tacro, it sounds a bit like the name of a gas station or a shady place in Mexico. But that's not what it is. What it is: a cross between a taco and a croissant. Invented in 2018 in San Francisco, in brunch spot Vive La Tarte. It's croissant dough in the shape of a taco shell. You fill it with everything you would normally put in your taco. At Vive La Tarte, it looks like this:

Crotilla
We're still hanging out in French-Mexican vibes, with the crotilla, a tortilla made from croissant dough. The American supermarket Walmart sold them for the first time in 2017. The croissant hybrid tastes like a fluffy, buttery, sweet flatbread. Delicious with a generous layer of Nutella, we were told.

Croissushi
Perhaps the most unexpected and bizarre love relationship from the list of croissant hybrids: the croissushi. What you thought would never be possible (making sushi with croissant dough) has indeed happened. Croissushi is a sushi roll wrapped in croissant. A rice-less sushi roll, that much is true. This dirty affair first happened in 2015. Yes, really. Since then, it has not remained super relevant, except for a revival in 2018.

View this post on Instagram

A post shared by @ride.or.dine

Crozel
I myself am crazy about pretzels, but I have the feeling that this bread snack has never become super popular in the Netherlands. I have literally never heard anyone in my surroundings say: ‘I'm going to get a pretzel.’ Maybe we should advocate for an introduction of the crozel here: a croissant-pretzel. After all, croissants have long and widely conquered our red-white-blue hearts.

Cragel
Haven't we pretty much covered all types of bread and pastries to cross with croissants? No, you forgot the bagel. It can also be perfectly made with croissant dough. Where else but in New York (the city that breathes bagels) could this croissant hybrid have been invented? Anyone in the American city who wants a cragel should go to The Bagel Shop. They still sell it there.

Source: Glutto Digest