The Pumpkin Broissant is here and it is glorious. You can get it at Peterbrooke Chocolatier of Winter Park (300 S. Park Avenue , Winter Park, Florida 32789).
The doughnut-croissant hybrid, taking its cue from Dominique Ansel's trademarked Cronut, is made with dough that is carefully laminated for four hours. Laminating is a baking term for a folding process of alternating layers of dough and butter when making pastries such as croissants and danishes. The more folds or “turns” laminated dough has, the more flaky the finished pastry will be.
- Pumpkin Cheesecake *NEW*
- Dark Chocolate Sea Salt Caramel
- Ceylon Cinnamon & Sugar
- Peanut Butter with Nutter Butter and Milk Chocolate Ganache
They come in two sizes and include toppings:
- Broissant (Full size with toppings): $4
- Broissant Pépites (Three minis with toppings): $3