Eat This Now: La Boule Pineapple and Coconut Cruffin
La Boule Patisserie and Bakery is crafting a unique treat that combines the best of a croissant and muffin.
By Adrianna MacPherson | February 12, 2010
When it comes to pastries, there’s always room for another new trend. You may assume that you can’t really improve upon the perfection that is a flaky croissant or decadent tart, but you’d be wrong. Back in 2013, chef Dominique Ansel took the world by storm by creating the Cronut, a croissant-doughnut hybrid that sparked absurdly long lines. Foodies from around the world were clamoring to try the innovative new treat – and, it seems, Edmonton has gotten its own hybrid treat that just may spark line-ups around the block.
Jennifer Stang, the pastry chef behind La Boule Patisserie and Bakery’s tempting offerings, has a menu packed with traditional treats such as tarts and eclairs. However, she’s also crafted an inventive new offering – the cruffin, a cross between a croissant and a muffin. The hybrid treat combines two delicious breakfast staples into one irresistible pastry.
There have been a few cruffin flavour varieties since the bakery opened, including a peaches and cream version, as well as a savoury mushroom, pecorino and herbs option. It’s the latest addition to the cruffin family, though, that is perhaps the most mouthwatering – the pineapple and coconut cruffin.
The croissant dough itself is buttery and flaky, and filled with not one but two fillings – a smooth, fragrant coconut pastry cream as well as a tart pineapple compote that gives the decadent pastry a burst of freshness. The entire thing is dusted with granulated sugar, topped with toasted coconut and a thin slice of candied pineapple. It’s crisp, it’s soft, it’s utter perfection – you’ll want a few extra napkins because it’s a bit of a mess to eat, but it’s completely worth it.