Dallas bakery sells cruffins, a love child of the croissant and the muffin

Just when we said adieu to the cronut, along comes another croissant crossover: the cruffin, a croissant and muffin mash-up. It's made with thin sheets of croissant dough -- usually spread with fillings -- that are rolled up like cinnamon rolls and baked in muffin cups. San Francisco cruffin fanatics stand in line for over an hour to get their fix. The cruffin created such an uproar that a thief stole the recipe from one bakery.

It's easier to score a cruffin in Dallas at Bisous Bisous Patisserie, which opened two months ago in the West Village. In true Dallas style, these cruffins are nicely dolled-up.

Hot on the heels of the bakery's popular raspberry-cream cheese cruffin, chef-owner Andrea Meyer launched a chocolate-peanut butter cruffin last weekend. It was a sell-out. This latest cruffin is filled with a mixture of chocolate pastry cream and crushed chocolate macarons (the shop's original claim to fame). It's topped with a dollop of decadent peanut butter buttercream, and a sprinkling of house-made candied pretzel crunch. It's a fabulous interplay of textures and flavors.

The raspberry-cream cheese cruffin is filled with house-made raspberry jam and pieces of the bakery's raspberry-vanilla cake, mixed together to form a spreadable paste. It's topped with a dollop of cream cheese frosting and a dusting of crushed dried raspberries.

Baking the croissant dough in muffin cups yields a softer textured than that of Bisous Bisous' traditional croissant. You won't get shards of flaky pastry all over your shirt when you bite in. But you might end up with some buttercream on your face.

The cruffins sell for $4.25 each at the bakery; they also have them at the Uptown Farmers Market.

Bisous Bisous Patisserie; 3700 McKinney Avenue, No. 150; 214-613-3570; bisous-bisous.com

By Tina Danze, GuideLive Contributor