As if Houston's version of the cronut — the love child between a croissant and a donut as originally conceived by Dominique Ansel in New York — needed any more frills and whistles . . .
But for Raymond Peña, the jovial owner of Peña's Donut Heaven in Pearland, there's always room for added trimmings. His deep fried treat, which he markets as the dosant, has gone from oh-my-god to are-you-freaking-kidding-me with the introduction of a new bold flavor that even Paula Deen would find decadent.
"I see the maple bacon dosant as more savory than sweet."
Behold the maple bacon dosant.
The pastry is jazzed with maple cream that drips down and glistens the crevices of the rich buttery layers. The top of the dosant is then enthroned with crispy, well-done bacon strips cut to bite size.
"We are still working on the cream recipe to make sure it isn't too sweet," Peña tells CultureMap. "I see the maple bacon dosant as more savory than sweet."
If his experiments are successful, the former firefighter plans to start selling this concoction Friday afternoon.
This isn't the first time that Peña has combined bacon with traditionally sweet pastries. His bacon bar, an éclair type donut loaded with piggy on top, is one of the restaurant's most popular items.
Also in the works is a Twinkie dosant, Peña's way to pay respects for the American snacky cake sold by Hostess that almost went extinct when the company filed for bankruptcy.
Maple bacon dosant, Raymond Peña newest creation.
