The History of the Croissant

More complicated than just butter and flour.

A freshly baked, quality croissant is a marvel. It is part architecture and part alchemy; a miracle rendered in butter, flour, and sugar that is simultaneously crisp and pillow-tender, ethereally buttery yet light enough to eat at the start of the day. [Read more…]

How to Make Croffles — Croissant Waffles

I love waffles for a special occasion weekend breakfast because they have all those nooks and crannies that catch the maple syrup or anything delicious you want to put on top. [Read more…]

The Croissant Loaf Is Proof That Everlasting Flakiness Can Exist

It’s unfair to criticize a specimen as perfect as a well-made croissant. But the flakiest of baked goods does pose one dilemma for bakers: Once each perfect pastry has been sliced out of the dough, there are scraps leftover. And croissant scraps would be a terrible thing to waste. [Read more…]

Introducing the CrupCake — Croissant Cupcake

Sure its name may be a little rough around the edges, but its taste probably isn’t. While the rest of the us were gorging on overcooked hot dogs and warm beer this weekend, mad junk food scientist Nick from Dude Foods concocted this little beauty: a croissant cupcake hybrid called the Crupcake. [Read more…]

Cronut Creator Does Valentine’s Day

The creator of the Cronut, Dominque Ansel, has produced his own variety of Valentine’s Day sweets with these Red Lobster Cookies inspired by a famous scene from the hit TV show Friends. [Read more…]

The Croloaf Recipe Has Landed

Take a look at the croloaf..The cronut from Dominique Ansel, apart from causing a large number of people to stand in line for hours to spend $5 on a sweet, has also caused many bakers and pastry chefs to head back to the kitchen and try to create their very own hybrid desserts. [Read more…]