The cronut has inspired the hunt for the next big hybrid.
Smart bakers are abandoning the croissant-donut formula and examining their own
pastry cases with a speculative eye. The race to invent the next big
thing in hybrid desserts is on, and its fierce. Here are some of the most
promising:
Scone/Muffin
The scuffin, sold at the Ferry Plaza Farmers Market in
San Francisco, has a stout, scone like dough formed in a muffin shape and a
shot of fruit preserves in the center.
Mallomar/Macaron
The mallomac, a French-style macaron from Dana’s Bakery in
New York, presses a brown sugar meringue cookie against a marshmallow, sealed
together in a chocolate shell.
Birthday cake/truffle
A signature of the Momofuku Milk Bar, yellow cake ground
mixed with cream cheese and rainbow sprinkles is rolled into balls and coated
in cake crumbs.
Pie/Milkshake
This is what happens at Hill Country Chicken in the Flatiron
district when a miniature pie is dropped into a milkshake machine with vanilla
ice cream and enough milk to blend it into a drinkable mass.
Source: The New York Times
