Hybrids

I read that recently, the creator of the original cronut (the croissant-donut hybrid), Dominique Ansel, has created another original hybrid, the cookie shot.  It is a cookie shaped like a shot glass with milk inside. Not only does he think of these great ideas, but he also executes them extremely well as shown by the long lineups outside his shop in New York. People anxiously wait hours to try one of his creations on a daily basis. I also hear that he has teamed up with Nutella to give away Nutella Cronuts Holes in celebration of Nutella’s 50^th anniversary. I would call those ‘little drops of heaven!’

Unfortunately, I don’t live in New York and I’m not planning to visit any time soon.   Luckily I live in a city where several pastry geniuses have wonderful pastry shops (Thomas Haas, Thierry Chocolaterie Patisserie, Beta 5, Beaucoup Bakery, etc.)  And speaking of hybrids, I did try the most delicious hybrid pastry right here in Vancouver at Swiss Bakery.  It was the Frissant (also known as the croissant-apple fritter hybrid), and after one bite, I was totally hooked!  The buttery, flakey layers from the croissant side, combined with the sweet, tart, apple taste from the apple fritter side, was an excellent combination which I highly recommend.

The Frissant!

While hybrids are definitely the craze right now, I have to say that the most delicious pastry I have ever tried in my life, and nothing has come even close to my experience with this, is the apple tart pastry from Poilane Bakery in Paris. Hands down, this simple, non hybrid, apple tart was absolutely extraordinary and you must try it if you are in Paris. It is sooooo buttery and flaky, and words cannot describe how good it tasted!

The famous apple tart at Poilane Bakery!

This is the most famous bread at Poilane Bakery made from stoneground flour and sea salt.