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.
photography by Adrianna Szenthe
September 7, 2017
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.
8020 101 St., 780-760-2253, laboulebakery.ca