Meet the Suprême: a heavenly, cream-filled croissant that debuted at New York City's Lafayette Grand Café & Bakery in April. Some describe the round pastry as the next cronut, the ...

It’s been a decade since the pastry chef Dominique Ansel broke with centuries of European tradition by deep-frying a round of croissant dough, then filling and frosting it like a jelly doughnut.

More recently, people have been lining up for a mini-croissant cereal that sells for a whopping $50 and the Suprême, a round croissant filled with crème and topped with ganache, at Noho’s ...

It took Ansel over two months to perfect the recipe, which had him frying a doughnut-shaped round of buttery, croissant-like dough, filling it with cream or jam, before topping the whole thing off ...

They were all waiting to purchase a “supreme” croissant — a round, creme-filled version of the classic pastry. Macarena sold out of the 200 supreme croissants she brought to the farmers ...

and cornichon served with house-made chips The charcuterie ingredients are slotted into the round croissant through an opening carved into the top of the pastry. These are easily the best ...