Cronuts, Brookies, and Mochi Brownies: 5 Unique Hybrid Pastries To Try
Can’t choose between a croissant and a doughnut or a brownie and a cookie? Well, maybe you don’t have to. We’ve compiled a list of five franken-pastries and where to find them in the Klang Valley.
Invented by Dominique Ansel in 2013, the legendary croissant-doughnut hybrid is notorious for creating hour-long queues outside his bakery in Soho, New York City. Rumour has it that each cronut takes three days to make. With seasonal changing flavours such as Blackberry Buttermilk, Peanut Butter Rum Caramel and Gingerbread Pear, the Cronut is still the talk of the town seven years later.
A brownie-like cookie, this mash-up takes many different forms, with some being closer to a brownie and others taking the characteristics of a soft, fudgy cookie. Whatever the cookie-brownie balance, we’re all-inclusive.
3/5 Cake Pops
The father of all franken-pastries, cake pops are so universal that you might not even think of them as a pastry-mash up. However, cake pops are lollipop-cake hybrids, made from rolling cake-crumbs in icing or chocolate and coating the mixture in more icing sugar and edible embellishments.
4/5 Mochi Cookies
Mochi desserts are a newcomer to the pastry mash-up scene but not to be taken lightly. Made from stuffing a mochi-like mixture into cookie dough and baking both, mochi cookies are crispy on the outside but when pulled apart, reveal a gooey core that's reminiscent of toasted marshmallows. While mochi cookies aren't available commercially in the Philippines (yet), you can make your own (see below).
Make Mochi Cookies
View Okonomi Kitchen's recipe
5/5 Mochi Brownie
Made using glutinous rice flour, mochi brownies have a sticky texture while retaining their crunchy brownie-like crust. Enough said, make your own using the following recipe from Kirbie’s Cravings.
Make Mochi Brownies
Visit Kirbie's Cravings