When I was writing the supermarket all-butter croissants post, I came across a listing of New York City’s best French bakeries, which put quite a few of them on my radar. One was Epicerie Boulud, whose Plaza Food Hall location I’d been to. I’d never had an Epicerie Boulud croissant, however, and as I’ve been on a perpetual quest for good croissants since my last trip Paris, I was intrigued. Apparently their croissants are excellent, the “light and buttery” kind. So I went.
Unfortunately, they had an abundance of almond croissants, pain au chocolats and other fancy croissants, but didn’t have a plain one I’m on the lookout for. Slightly deflated, I got a raspberry ganache croissant, which is this stunning beauty:
I love the originality of these red stripes! (It’s possible they got the idea from someone, but this is the first time I encountered this neat, very French-contemporary trick.)
Moving on to the mouth sensations, I have to admit I was a bit disappointed. The crust was a little on the boring side, not as buttery or flaky as I expected. Admittedly, letting it sit for half a day and reheating it in the toaster probably wasn’t fair, but I’ve had croissants that were juuuuust fine after sitting on the counter overnight, even without the resuscitating session in the toaster. (Why yes, in Paris, my dear.) At $4.50 a piece, I’d expected this specimen to beat that mark.
The ganache should have been centered a bit better, too. I didn’t hit the severely off-centered filling until my third-to-last bite, which had me wondering throughout whether the raspberry ganache referred to the red-tinted layer of the dough and nothing else. And… when I finally found the treasure, it erupted:
The ganache was a delicious combination of raspberry tartness and chocolate richness, but it was quite a mess. They definitely didn’t skimp on the ganache, either. My thumb smelled chocolatey all morning–which, I suppose, was a plus.
All in all, this raspberry ganache croissant wasn’t worth the hefty price tag, but I’m still willing to try their plain croissant if I ever come across it.
Breakfast this morning:
- Epicerie Boulud croissant (raspberry ganache)
- Strawberry yogurt