When I left Australia for the US in the early ’90s, one of the things I missed the most about Melbourne was, surprisingly, its croissants. Croissants in America tended to be floppy, pale things ...

Transfer to a piping bag. Split the croissants almost in half. Add the sliced strawberries and pipe in a generous amount of the creme diplomat. Dust the croissants with icing sugar and serve.

Stuffed with brandy-tinged almond cream and topped with sliced almonds, these golden twice-baked croissants are worth every bit of effort. You'll need eight large day-old croissants to make them ...

Partners Williamson Perez and John Acevedo crafted a menu of made-from-scratch sweet and savory treats, including gourmet cakes, crepes, croissants and brioche loaves, along with premium coffee ...

B. They are both covered in a layer of icing. C. They are both a variation of the traditional croissant. D. information not given 6. What does it mean if something is “worth the hype”?

The bake to buy: Cinnamon bun. It’s got “Cinnabon vibes”, according to Wilton, but uses laminated croissant dough. From Raya’s Raymond Tan, this new “Scandinasian” bakery located in ...

Check. French onion soup, beef bourguignon, and quiche Lorraine? Check, check, and check. And what about buttery, flaky croissants and the vegan staple pommes frites (French fries)? Oui and oui, since ...

Refresh your bakery food and equipment with these new products. French bakery manufacturer Bridor has unveiled a new pistachio-filled croissant to tap into the growing demand for pistachio-flavoured ...