NYC’s French-Japanese Patisserie Fouet announced their newest pastry they’ll be serving–an escargot croissant–but it’s not exactly what it sounds like.
The pastry doesn’t actually combine the buttery flaky pastry with snails, but instead looks like a snail!
The oversized snail-shaped croissant will be filled with cream–a flavor which will change each month. The café debuted a strawberry version of this pastry, filled with brandy diplomat cream and fresh strawberries and topped with a dusting of raspberry powder. But for the month of October, they’re serving the Kabocha & Azuki Escargot Croissant, filled with two earthy but elegant flavored creams perfect for fall–Japanese kabocha squash and azuki bean.
The top of the croissant gets cut off and acts as a lid to cover the center, which is scooped out and filled with the pastry cream.
Chef Yoshie Shirakawa is the one behind this bizarre yet mouthwatering treat. Shirakawa studied and taught pastry arts in Japan before coming to the U.S. and was a pastry chef at Bohemian and Le Bilboquet before opening Patisserie Fouet. Her creations combine classic French techniques with Japanese flavors and ingredients, and the result is delicious dishes that will have you coming back for seconds.
In addition to the escargot croissant, Patisserie Fouet also serves an afternoon tea as well as a menu of savory dishes, and they also recently re-launched their dessert tasting paired with delicious cocktails, an offering that was paused due to the pandemic. The dessert tasting and cocktail pairing can be experienced Fridays and Saturdays 3p.m. – 9p.m. and Sundays 3p.m. – 7p.m.
Patisserie Fouet is located at 15 East 13th Street. It’s open Tuesday-Thursday 10a.m. – 8p.m., Friday-Saturday 10a.m. – 10p.m., and Sunday 10a.m. – 8p.m.
Find more information on their website here.