Le Crookie: after the cronut and the cruffin, latest croissant hybrid takes Paris by storm
Briefly

It's a crisp croissant filled with American-style cookie dough, then baked to achieve a soft, gooey centre...
Bakeries worldwide, from Paris to London, have started selling their versions of hybrid pastries due to the craze initiated by pastries like the cronut and cruffin.
Read at www.theguardian.com
[
add
]
[
|
|
]