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IHOP Launches New Croissant-Based Pastry Hybrid

February 6, 2015: 12:00 AM EST
New York's superstar baker Dominique Ansel – creator of the wildly successful, widely copied croissant-doughnut hybrid known as the “cronut” – has nothing on the International House of Pancakes (IHOP). After a year of experimentation, the restaurant chain has come up with its own mash-up pastry based on a croissant – the “criss-croissant”. The treat consists of croissant dough (42 layers) baked in a waffle iron, then filled and topped with either lemonade cream and blackberries or sweetened cream cheese and strawberry rhubarb. Other national chains that have created hybrid pastries include Dunkin' Donuts (the popular croissant donut) and Jack in the Box.
Katie Little, "Meet the criss-croissant: IHOP's new hybrid creation", CNBC, February 06, 2015, © CNBC LLC
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