Forget the cronut: there's a new kid on the trendy baking block, and you can find it in your local M&S. Introducing the pastry hybrid you'll want to indulge in this summer
Hybrid pastries began with Dominique Ansel Bakery's famous cronut (a cross between a croissant and a doughnut), and since then, bakers around the world have been dreaming up ever-more inventive versions. We've seen the 'duffin' (a doughnut baked into a muffin mould) and even 'tacros' (croissant tacro mash-ups).
Now, another inventive treat has hit the high street: our new chouxnuts. They comprise a doughnut-shaped choux pastry bun, filled with smooth, tangy crème pâtissière.
There are two tempting flavours to choose from: rhubarb and custard, topped with a rhubarb fondant glaze, and salted caramel, with an indulgent chocolate ganache and caramel filling.
"Customers love our traditional cream cakes, and this summer we wanted to create something for the new wave of afternoon tea lovers," says M&S product developer Daniel Fletcher. "Hybrids are still all the rage, and the chouxnut is set to be the hit of the summer." Head in store now to try them for yourself.
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