I drive by Marc Hue Patisserie regularly but often resist the urge to stop and indulge. Today the urge was too strong.
Raspberry Lemon Creamsicle Croissant Donut
Yes, the name is a mouthful – as is the pastry itself – but does describe what you’re getting.
Despite croissant being in the name, it comes across as a donut and with my first bite I’m surprised at its texture and the lack of cake-like donut-ness: typically I eat their croissants by pulling it apart into layers, but – as a donut – I have the urge to just take a bite. There’s definitely a difference.
Both the raspberry filling and lemon cream topping have adult-like, sweet-but-not-overly-sweet tastes, appreciated as I (mostly) no longer go for extreme slap-you-in-the-face sugar explosions. The raspberry filling nicely counters the flakiness of the croissant, but the topping seemed more decorative than adding much flavor: the lemon was much too subtle for my unrefined palate and did little for me. Someone else might get it, but I didn’t.
Final Thoughts
While visually alluring and tempting, this croissant donut is not something to make a trip specifically for. I realize that I’ve previously had other Marc Hue croissant concoctions and had similar thoughts, so I need to learn to skip hist croissant-based pastries except the actual croissants, which remain to-die-for.
