Ever wondered what would happen if a donut crossed with a croissant? Thanks to Peterbrooke Chocolatier of Winter Park, we now have the answer: the Broissant! The delectable dessert is the brainchild of co-owner, Jami Wray and developed by Peterbrooke’s pastry chefs and crew. Several creations are currently available at the Winter Park location including a classic cinnamon sugar, Nutter Butter, Dark Chocolate Sea Salt Caramel, and for a limited time, Pumpkin cheesecake. A new seasonal flavor, Pralines and Cream with Tahitian vanilla gelato, candied pecans,and whipped cream is also now available. The team is working on new creations with plans to introduce seasonal broissants over the next several months. Some flavors in the works include Dulce de Leche Egg Not, Chocolate S’mores, and Spiced Caramel Apple. Broissants are made to order, hot and fresh, just like the best of any scrumptious pastry. The process to creating these masterful morsels begins about four hours earlier. The dough is laminated, meaning layers of butter are folded into the dough to create a flaky, croissant-like texture. Once the dough has been fully prepared, it only takes about two minutes to fry, top, and serve. Each batch makes about 12-18 broissants, so feel free to order enough to share! Peterbrooke uses nothing but top-notch ingredients in their creations, working in collaboration with Spice and Tea exchange. Peterbrooke also partners with Yum Yum Cupcakes for their Cake Poppers, and Jane’s Short and Sweet Shortbread. Luma, Parato, and Bosphorus restuarants use Peterbrooke chocolate in their desserts. A few products including an exclusive Cocoa Chili Rub for meat is available at the Meat House As if there aren’t enough reasons to stop into Peterbrooke, throughout the rest of this month, Peterbrooke will be donating 10% of proceeds from their Chocolate Ribbon lollipops and other special items to charity in support of breast cancer awareness.
October 18, 2013