Popping into My Sugar in Sea Point on Saturday, I discovered a new offering by the innovative chocolate shop on Regent Road. Cruffins are a hybrid of muffins and croissants, with delectable fillings, made with a layered brioche dough, giving it the ‘pull-apart texture of a croissant‘.
Wikipedia praises Kate Reid of Lune Croissanterie in Melbourne as the creator of the first Cruffins two years ago. They are now made around the world, but I had not heard them made in our country before.
I ordered the Chocolate Cruffin, which was filled with chocolate, and came with a small piece of chocolate as decoration, as well as a syringe filled with delicious chocolate ganache which one can ‘inject’ into the Cruffin. The taste of the pastry is more croissant than muffin, but its shape is like a muffin, being baked in a muffin tray. My Sugar also offers a Cheesecake; a Salted Caramel topped Cruffin with butterscotch popcorn and salted caramel chocolate pearls; and a Lemon Meringue Cruffin. Cruffins cost R30 each at My Sugar.
Cruffins took off in San Francisco late last year, customers standing in queues for up to 90 minutes at Mr Holmes Bakehouse, where sales are limited to two per customer, they have become so popular. The San Francisco bakery changes its filling flavours daily, including peppermint, caramel cream, and strawberry milkshake.
My Sugar, 77 Regent Road, Sea Point, Cape Town. Tel (021) 433 2335 www.mysugar.co.za Twitter: @MySugarCT Tuesday – Sunday 9h00 – 18h00.
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel 082 55 11 323 Twitter:@WhaleCottage Facebook: click here