ฝัง
- เผยแพร่เมื่อ 18 ก.ย. 2024
- We try one of the best desserts you can get in Toronto, the geometric croissant cube or as they call it a 'Kream Bomb'.
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This food trend appears to have been launched in 2018 when Swedish pastry chef Bedros Kabranian used an imported Chinese mold to make his 10-centimeter-square masterpiece that’s now known as the cube croissant. They took off in London (and now worldwide) thanks to TikTok posts filmed at Le Deli Robuchon, which is a legacy brand of French chef Joël Robuchon. (The culinary icon earned 32 Michelin stars during his career before passing away in 2018.)
Sold as “Le Cube” at Le Deli Robuchon, cube croissants are also marketed as croissant cubes, cubic croissants, cube danishes, or square croissants. Sometimes, as is the case at Julien Boulangeries in New York City, cube croissants are topped with toasted meringue, chopped nuts, cereal pieces, or fruit. Other bakeries from Canada to California to Australia are now drawing crowds and putting their own riffs on the geometric goodies.
The process for making cube croissants is somewhat similar to a crescent-style croissant, but rather than rolled, the dough is cut into equal-sized squares and stacked prior to baking. (The look reminds us of our fan-favorite French Toast Cubes!)
The surface area to interior ratio means that the texture is one-of-a-kind; expect crispy outer layers and a delightfully buttery, tender, and fluffy inside. Speaking of what’s hiding inside, most croissant cubes are piped full of custard or cream in flavors such as chocolate, vanilla, pistachio, strawberry, ube, or matcha.
