Food hybrids are nothing new--creations of famous chefs or hungry home cooks, sometimes they fade into obscurity and other times they'll create a gastronomic frenzy. The cronut was one food hybrid that had everyone talking. Created in 2013 by New York pastry chef Dominique Ansel, the cronut was a mix between a croissant and a doughnut. Flaky layered croissant dough, shaped liked a doughnut, deep fried, and filled and glazed with a range of different butter creams and toppings.
Despite putting a trademark on his creation, it didn't take long before imitation cronuts were popping up all over the world.
They haven't infiltrated Adelaide's cafes and coffee shops to the same extent as macarons, but you can still find cronuts at a few places around town. Do you have a favourite?
Jenny's Bakery was probably the first to bring cronuts to Adelaide, and they continue to be one of the best known places churning them out. Think flavours like salted caramel, cookies and cream, lemon meringue, and even Fruit Loops! They're all quite eye popping, with fun chunky toppings scattered over the glaze and creamy fillings piped inside.
You can find a simpler cronut with just as creative toppings at coffee shop Please Say Please. These cronuts come courtesy of Adelaide pastry chef Alex Crawford. These ones aren't usually glazed, but they come with fillings like chocolate paddle pop, french toast with maple syrup, chai, vanilla slice, and nutella.
Mother and Son Bakery at the Market Shed on Holland do something a little bit different with their selection of grown-ups. Yes, there's a reason it rhymes with cronut--these pastries are similar to the croissant-doughnut pastries but they're a little classier. They do jam, apple, and cherry chocolate grown ups. The flavours aren't as in you face or crazy as some of the other varieties around. We think its a very fitting name.