Before this year, if you thought about hybrid foods, you probably thought about fruits or vegetables that were created from cross-breeding plants like a grapefruit that’s a hybrid of a pomelo and a sweet orange. After this year, you’re more likely to think of a hybrid food as a mash-up of two popular treats that became one, often with a portmanteau or blended name.
2014 was the year of the hybrid dessert, spawned by the success the year before of a croissant-donut hybrid that people couldn’t get enough of. Find out more about the treat that started the hybrid dessert craze and seven others that people are lining up for.
- Cronut. If there’s one hybrid dessert you’ve heard of, it’s probably the Cronut, a croissant-donut hybrid from the Dominique Ansel Bakery in New York City. People start lining up at the bakery about an hour before it opens, and the bakery places a two-Cronut limit per customer. It’s only been around since mid-2013, so it wasn’t the first hybrid dessert ever created, but it’s the one that started the current trend to find the next big hybrid.
- Cookie Shot. After the success of the Cronut, Ansel had another hit on his hands with the Cookie Shot, which he developed for the South by Southwest festival. A chocolate chip cookie is turned is baked into the shape of a shot glass and filled with vanilla-infused organic milk.
- Brooksters. Can’t decide if you want a brownie or a chocolate chip cookie? You don’t have to make the decision if you choose one of Baked’s Brooksters. The bakery in New York City bakes a chocolate chunk cookie inside a brownie tart-like shell. They’re so popular that Williams Sonoma sold a bake-your-own version of Brooksters.
- Townie. Beas of Bloomsbury in England was challenged to create a hybrid dessert after the success of the Cronut. The Townie is a cross between a tart and a brownie. A crispy tart shell is filled with a lightly underdone brownie filling and a fudge coating on top.
- Duffins. The townie wasn’t Beas of Bloomsbury’s first hybrid treat. The Duffin, a cross between a donut and a muffin, came first. A Duffin is a baked donut/muffin that’s filled with raspberry jam. It’s then dipped in butter and rolled in sugar.
- Mallomac. A chocolate-coated marshmallow is a Mallomar. A macaron is a French meringue sandwich cookie. When you combine the two you get the Mallomac from Dana’s Bakery in New York City. A brown sugar meringue cookie and a marshmallow are coated with a chocolate shell.
- Wonut. A waffle/donut mashup out of Chicago, the Wonut is a fried waffle with sugar and frosting. It comes in various flavors like apple fritter, red velvet and Mexican chocolate.
- Ice cream cupcake. Here's a hybrid dessert you won’t have to travel to a major city to enjoy. You can make it yourself. Cake and ice cream are a winning combination. The ice cream cupcake truly combines the two by putting an ice cream filling inside a cupcake. How does this work since you can’t bake the ice cream into the cupcake? After baking, a cupcake corer removes the center of the cupcake, the ice cream is placed inside, frosted over. They’re kept in the freezer until it’s time to serve.
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Wonut photo: Jake Setlak/flickr