IS THIS THE NEW CRONUT?
Commissary launches a new trend in Dallas
Behold, the mighty cruffin. The latest hybrid pastry—in a long line of legends like the cronut, the doughssant, and the duffin—it starts with flaky croissant dough folded and baked into the shape of a muffin. Why you ask? “It forms the perfect shape for holding filling,” says Commissary baker Ruben Toraño. His first flavor of cruffins (created especially for Mother’s Day) are piped full of strawberry jam and chocolate mousse, then topped with dark chocolate ganache and shattered, dehydrated strawberries. “They’re pretty labor-intensive,” says Toraño, “So to start, we’re making them in limited quantities.” Translation: You’re going to want to reserve some in advance.
While the chocolate-strawberry cruffins will be in the patisserie case on Mother’s Day—Sunday, May 13 in case you forgot!—you can order them ahead of time. Get 1/2 dozen to surprise mom, or get 2 dozen to surprise everyone! Email firstname.lastname@example.org to order ahead and become an early adopter of the cruffin craze.
The Details: Commissary, 1217 Main Street.