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The Croncha Combines French Croissants And Mexican Concha Bread Into One Mega Pastry

One of my favorite concepts about anime series like Dragon Ball Z and Digimon is the idea of fusion — the combining of two different, well-established characters into a entirely new entity that features the best elements of both predecessors. In the past decade, that fascination has carried over into the food world. Whenever I see two dishes come together in perfect harmony, my curiousity gets the best of me.

Said curiosity, is what drew me to the Croncha.

A hybrid of a croissant and sweet Mexican concha bread, the breakfast item boasts the buttery flakiness of a croissant with the sweet, eye-catching frosting that’s found on top of concha bread.

Donut Makers, located in Garden Grove, CA, curates a batch of the unique cronchas every morning for customers to feast upon.

The donut shop starts off by crafting a traditional croissant and flattens it. Then, a mold is created from the icing and shaped by a cookie cutter before it’s placed on top of the croissant. Once in the oven, the pastry takes shape and is finally finished with a variety of flavored icings like strawberry, chocolate, or vanilla.

While a novelty dish, the croncha definitely holds its own in terms of tastiness. That’s no surprise, as Donuts Makers also happens to be the donuts provided to the insanely popular ice cream chain Afters Ice Cream.

Pairs nicely with a cup of black coffee, too.

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This Coffee Shop’s MASSIVE Concha Ice Cream ‘Sandwich’ Doubles As A Cake

Fans of concha ice cream sandwiches are gonna love this MASSIVE cake-sized version of the delectable Mexican treat.

concha ice cream sandwich

Created by Azules Coffee in Anaheim, CA, they make a gigantic version of the iconic sweet bread, stick a quart of ice cream in the middle, and then dunk the entire “sandwich” into a luscious quarter-pound layer of chocolate.

The result is a hefty concha ice cream cake that’s 10 times the size of your standard concha. It can be enjoyed by the slice, or, if you’re so inclined, as an actual mega-sandwich.

concha ice cream sandwich

Azules Coffee has plenty of Mexican-inspired desserts they create on top of the concha cake. One of their signatures is the churro cake, made with horchata ice cream on the inside and decorated with churro crumbs. One of the best ways to enjoy it is by using an additional churro to scoop up the whipped cream and any melted ice cream.

You can find the churro cakes in-shop and the giant concha “sandwich” cake are available by pre-order.

Photos by Pete Pham


Created in partnership with Visit Anaheim

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Slow Cooker Concha Bread Pudding Might Be The Easiest Dessert Ever

One of the holiday season’s most decadent dessert ideas might also be one of its easiest to make: Concha Bread Pudding that you can set and forget in the slow cooker.

concha bread pudding

Made with a fragrant custard with notes of cinnamon and rum, all you need to add in otherwise is a few chopped-up conchas. Day-old pieces of the Mexican sweet bread are best, but any leftover or fresh ones you have will work perfectly for this bread pudding.

Other than that, it’s a simple manner of loading everything into the slow cooker, setting it for a few hours, then coming back to a luscious and sumptuous treat. This concha bread pudding is the perfect dessert to have going on in the background while everything else comes together for the holiday feast.

You can find all of the ingredients necessary for this one-pot sweet at Northgate Market, who will also have the full recipe in a holiday cookbook coming out soon. In the meantime, you can peep the directions to get this festive food party going below:

Servings: 5

Ingredients
4  conchas (7-8 cups), cut into 1-inch pieces (day-old conchas are perfect for this!)
2 1/2 cups heavy cream
6 egg yolks
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons Bacardi rum
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon unsalted butter
Vanilla Ice Cream for serving

Directions

Step 1
Butter the inside of a crock pot/slow cooker with 1 tablespoon of unsalted butter. Add the concha cubes to the pot.

Step 2
In a large bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, rum, salt, and vanilla extract. Pour the egg mixture over the conchas, ensuring it covers every piece. Gently push down on bread with a spatula or spoon so that the concha on top soaks up the liquid as well.

Step 3
Cover and cook for 3 1/2 hours on a low setting. Turn off the crock pot and let cool for 15-20 minutes before serving with a heaping scoop of creamy vanilla ice cream.


Created in partnership with Northgate Market