Not even close! Cruffs House of Cream Puffs, Mission.
Move over, Cupcake! There's a new trend in town and it is crispy tiny and dagnabbit, still not vegan, yet!
Apparently the latest trend is the profiterole or the custard-filled cream puff. It has replaced macaroons and cupcakes as the haute fashionable dessert of the season.
Although it is not vegan in the slightest, Cruffs proprietors were very much aware of the ingredients of their tender wares, and would not mislead the consumer in thinking something didn't have milk, eggs, wheat or cream.
That being said, my glutton heart weeped at the first sight of the little take-out joint in Mission. Even thought it's been there for months, I haven't visited this 'hood for awhile so its opening went unnoticed until now.
My mum is a pastry chef, with a fish fetish who has had a very hard time coping with a daughter and a grandson who askew meat and other animal products. I grew up with tons of treats, readily available. Let's just say that when I moved out to go to university, I lost 20 lbs. rather than gain any of that "freshman 15".
Anyways, I did pick up a six-pack of cream puffs for the family. I wasn't offered a choice of mixing up my flavours which I was a little disappointed with but the product looked crispy, and the flavours (hazelnut chocolate, vanilla cream, strawberry, coconut, pineapple) smelt divine, albeit mixed in with tons of whipping cream that make my bowels go flip-flop and queasy. The intended giftee of these cream puffs isn't lactose intolerant and so I hope they enjoy these treats.
This little adventure has, however, made me think about trying to find a way to make cream puffs and custard without the milk, butter and wheat. It may become my Mount Everest of culinary challenges. Stay tuned!