trend for cross-breeding pastries has reached London. From the Townie (a
brownie-slash-tart) to the Dosant (half doughnut, half croissant) and the
Duffin (a doughnut/muffin fusion), these hybrid sweets are going down a treat.
rise and fall of the cupcake in the 1990s, everything from the whoopie pie (two
soft cookies sandwiched with cream frosting) to cake pops (artfully shaped
pieces of cake on a lollipop stick) have threatened to take the dessert’s place
as the most fashionable of baked goods. The latest contender for “pastry du
jour” is the Cronut ― a half doughnut, half croissant mash up created by French
baker Dominque Ansel. Since May,
New Yorkers have been sacrificing their sleep to queue outside his Soho bakery hours
before opening time. Demand is so strong that there is a two per person limit,
and Ansel has even trademarked the name.
protective measures, the Cronut has sparked imitations around the world. In
London, executive chef Dan Doherty of Duck
and Waffle offers a Dosant on the Sunday brunch menu. These delicious
deep-fried croissants rolled in sugar, filled with vanilla custard and
sprinkled with chocolate nibs are available from 11 am until they run out.
mixed up baked treat, the Townie ― a tart-slash-brownie ― was invented by the
food writers at The Evening Standard newspaper when they challenged London
baker Bea Vo, owner of Bea's of
Bloomsbury, to create her own pasty mutations based on the success of the Cronut.
The most popular was this squidgy brownie baked inside a buttery shortcrust
base. Also on the menu is the Duffin ― a
muffin-shaped baked doughnut filled with fresh berry jam, dipped in butter and
coated in sugar.
Dalamal is the London Localite for BBC Travel