Croissant Ispahan definately qualifies to be called la crème de la crème of croissants. Pierre Hermé has in this creation pimped up the traditional croissant with his favourite blend of lychee, rose and raspberries, also going under the name of Ispahan. So how has he turned a croissant into a croissant Ispahan?
The croissant is filled with divine rose-flavoured almond paste and somewhere between the flakes in the end of the croissant I found to my surprise a compote made with raspberries and litchis, very yummie! The golden brown croissant is almost covered with rosewater glaze and small dried raspberry flakes, giving a hint of what’s waiting inside….
On Pierre Hermé‘s website it says “this croissant will have lovers of Ispahan melting with pleasure” – could not more than agree ;-)
Pierre Hermé – 72 rue Bonaparte 75006 Paris