Actually, what it needs is more cronuts from a place like Artisan Boulanger Patissier.
And what do we have here? Behold, Artisan Boulanger Patissier’s answer to the cronut wars. It is called the croissant beignet and it is, in a word, epic.
In their new space at 1218 Mifflin Street, James Beard Award-nominated pastry chef André Chin fries up classic croissant dough cut into rounds. It looks like messy work because as the butter between the pastry layers melts, they begin to separate and the distinct rounds slide apart from one another. Instead of fighting it–because a properly made croissant should have distinct layers!–Chin lets it happen and then reunites each beignet by piping-in vanilla flecked pastry cream. The result is formidable. It’s bigger than most burgers in this town and probably contains three times as many calories.
And don’t expect a case full of them either, as the work is fussy and Chin is on the job before many of us have even gone to bed. But be sure to let us know how it goes should you tangle with one.
Artisan Boulanger Patissier [Official]