#4 Scuffin

 

(Source: cooking.nytimes.com)

 

The scuffin is a frankenpastry — part scone, part muffin and, like a doughnut, filled with jam — but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. This simple scuffin, sold at farmers’ markets around San Fransisco’s Bay Area by the owners of Frog Hollow Farm, rose to fame in no time.

#5 Cupcaron

 

(Source: www.houstonpress.com)

 

The Cupcaron, besides being fun to pronounce, is the new mini cupcake and macaron hybrid from Baked by Melissa, the New York City-based mini cupcake shop. Each dainty cupcake, slightly larger than the size of a quarter, is topped with an even smaller French-style macaron and drizzles of icing.

 

(Source: nanouniverse.jp)

 

Ever had a craving for a croissant and a bagel, but couldn't decide which to choose? Well, now you're in luck. Meet the crogel, unleashed by Tania Portela from Stew Leonard’s, a Connecticut-based grocery store and bakery. As the name suggests, these morning delicacies feature everything you’ve come to expect from an awesome bagel, with the delicate layering of a flaky croissant.

#7 Donnoli

 

(Source: nydailynews.com)

 

Have you seen a doughnut married to a cannoli in the most intimate of ways? Walter Momente from Alidoro in New York City and his creation, the donnoli, spiked his business and created a new member of the frankenpastries. You get the fluffiness of a doughnut on the outside with the sweet ricotta filling of a cannoli on the inside.

#8 Townie

 

(Source: homemadebyyou.co.uk)

 

Move over donolli. World, meet “townies” — the newest delicacy to hit the world of hybrid pastries. A tart-slash-brownie, duh. Vo from Bea’s of Bloomsbury in London added a mince pie short crust pastry shell to a dark chocolatey brownie, slightly under baked the whole lot, and voilà, the "townie" was born.

These Frankenstein of pastries indeed changed the world. Customers queue for hours before dawn at these bakeries to buy them. They’ve been imitated around the globe, resold for triple the price, at least. It's the year 2015 and we've run of out of original ideas. The race to invent the next celebrity Frankenpastry in Asia is afoot, and we are telling you it’s not too late to catch wind of the idea. You can create the next hysterical wave of pastry mutations in Asia too. Your fans will rave about your bakery and your frankenfoods on OpenRice. CNN is going to be pounding your door down for an exclusive interview. You will be the next Kardashian, and you'll get your bakery's name out there.

 

So You Think You Wanna Be a Pastry Chef

(Source: youtube.com)

 

No matter where you're baking, experience, not flour, is the key ingredient. How do you get experience? Well, you might consider taking culinary arts and patisserie courses at Malaysian Institut of Baking (MIB) to learn about baking, retail sales, sanitation, budget control, and management. You can beef up your baking chops with on-the-job training at the institute as well. That's where you’ll learn how to work under pressure in a kitchen environment. Work hard, ask as many questions as you can, and start chatting up other students who share the same passion as you.

People love cakes and pastries. Just think about how important cakes and pastries are to pretty much all the desserts and snacks of the day. And now think about all those meals you've shared with friends and family over the years. Remember the look on everyone's faces when someone brought out a basket of freshly baked pastries or cakes? As a pastry chef, you work day in and day out to bring that look to other people's faces.