When baked goods collide; Introducing the CroiChoux
When baked goods collide; Introducing the CroiChoux
Panterelli Patisserie in the West Seattle Junction has a novel and delicious new dessert that combines croissants with choux pastry
This is the Croichoux, a combination of a croissant and choux pastry that is delicately crunchy, buttery, then creamy, and perfectly sweet. It comes with a variety of fruit cream fillings.
Photo by Patrick Robinson
Tue, 04/23/2024
Often when you combine two great things the sum is greater than the parts. Think about the number one best selling candy in the world, Reese's Peanut Butter Cups.
Chef Jacques Nawar at West Seattle's Panterelli Patisserie is a born innovator and he opened the shop to offer the classic Choux pastry, made from a cooked paste containing only eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell, used to make éclairs and cream puffs.
But customers kept asking for croissants.
Which got him thinking. What if he could somehow combine them? After some experiments he hit on it, the CroiChoux.
It's a circular croissant shape surrounding a choux pastry center with a choice of fillings such as raspberry, strawberry, chocolate, pistachio or yuzu (a Japanese lemon flavored fruit).
The combination of the flaky, crispy croissant exterior with the creamy, airy choux filling and the rich, velvety chocolate sauce on top is a match made in heaven. The textures and flavors complement each other perfectly.
They make their professional debut on May 2 at the shop located at 4210 SW Alaska Street.
Not all Croichoux are circular in shape. Here's one that will win hearts. Photo by Patrick Robinson
