Per the statement sent to Tasting Table, Lafayette Pastry Chef Scott Cioe and Head Boulanger James Belisle wanted to reimagine the classic chocolate croissant. The invention went through several evolutions before arriving at the final form that would take NYC foodies by storm. An early version of the Suprême was a double-chocolate-filled pain au chocolat. Today, in addition to the classic pain au chocolat flavor, the Suprême also comes in an array of other imaginative flavors that rotate seasonally.
For summer, Lafayette created Rose Berry Spritz, Peaches N Crème, and Corn Berry Crunch flavors. In the fall, the bakery dropped a Pumpkin Chai Latte and Bourbon Maple Nut Suprême. But, for as many variations as the bakery cranks out, making the Suprême is no simple process: Everything is made from scratch, and it takes three days. In September, Cioe told Fox News, "The croissant needs time to proof, bake, cool, get filled, and glazed."
Still, Lafayette says the effort is a small price to pay. In August, Cioe told USA Today, "I think the highest form of praise has been that it's 'worth the hype.'" Looking forward, Lafayette says more Suprême flavors are on the way. In fact, a new flavor will be announced on the first day of every month. But, if they do sell out before you can get your hands on one, Lafayette bakery has several dozen other pastries in its oeuvre to satisfy fans.
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December 10, 2022 at 11:17PM
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What Is NYC's Must-Have Croissant Creation, The Suprême? - Tasting Table
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