What's Trending in Baking? Hybrid Desserts
- Jul 08, 2016
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Photo credit to www.dominiqueansel.com
What’s trending today? While some people are following politics, fashion or celebrity trends, we’re more interested in baking trends, where hybrid desserts are all the rage. You may have heard of the cronut, a croissant-donut pastry created by New York pastry chef Dominique Ansel, and you may even be up on the cruffin, a croissant-muffin combo filled with cream, or the Townie, a delicious cross between a tart and a brownie.
But these desserts, while a great way to have your cake and eat it too, better watch out, as there are some new desserts in town. While the cronut and its like have been around a few years now, the hybrid dessert trend doesn’t show any sign of waning. Here are some other hybrids that might just be worthy of your time — and your taste buds.
Summer nights are perfect for s’mores, and these ooey-gooey fire-roasted treats are malleable. Rather than the traditional bar comprising graham crackers, milk chocolate and marshmallow, why not concoct s’mores cookie bars, s’mores ice cream sandwiches, s’mores cheesecake or — as the perfect compliment to your Welcome Home Brands bakeware — s’mores cupcakes?
Speaking of cupcakes, why not take an American tradition and sweeten it up even more? Apple pie cupcakes take our country’s love of this flaky dessert and the sugary phenomenon known as the cupcake, and combine the two. Soft and cinnamon-y, these cupcakes have a surprise center of apple pie goodness.
Still need ideas? Try mallomacs (a Mallomar-macaron combo), duffins (donut-muffin mixtures), wonuts (fried waffles crossed with donuts), or better yet, experiment and create your own!