Even though people have been combining donuts and croissants for a while, the cronut is getting a brioche twist with the brioche feuilletée. Created by MarieBette Cafe owner Patrick Evans, the newest hybrid pastry has been dubbed by French-challenged foodies 'the bronut.' Other names include the crioche and broissant. Available in delicious and decadent flavors such as hazelnut, almond and praline, the laminated brioche treat is a mouth-watering alternative to those who are so over the cronut, but are still willing to give mashup desserts their due.
Blog Charlottesville29 describes it as light with a dusting of sugar crystals. The flaky brioche (the English translation of brioche feuilletée) has been selling out at the bakery.