New Savory Croissants at Financier Patisserie
Financier Patisserie will be offering limited edition savory croissants starting on National Croissant Day, Friday, January 30th. This makes it an apt time for Chef Eric Bedoucha to launch savory croissants to the bakery’s already excellent line-up of delectable French pastries. This Florentine wheel, Chicken, Mushroom bechamel triangle – and glazed pecan croissants
This past weekend, I had the opportunity to have a preview of Financier Patisserie‘s upcoming release of their three limited edition, so to speak, croissants in the honor of National Croissant Day, Thursday, January 30, 2014. The three croissant creations that Chef Eric Bedoucha and his team will debut soon are the Florentine Wheel ($4.95), Chicken Chausson ($6.75), and Pecan ($3.25) and will be at their locations until the end of February.
I was notified that the herbaceous, salty (in a very good way), cheesy Florentine Wheel will be served warm when you order it to go. If you go to their dine-in locations, you could have the option of adding an egg on top with a side salad for an extra $1.
The one shown above is my relative rendition since I didn’t have the time to dine there. This makes a pretty hearty breakfast or lunch, in my opinion. The buttery, zesty croissant mixed with the gooey egg yolk (that’s if you cook it sunny side up like I did), I can’t help but be a happy camper.
The Chicken Chausson looks like a turnover pastry or Danish with half topped with melted grated cheese. When you eat this pastry warm, it feels and tastes like comfort food. The warm, flaky pastry meets not too viscous filling with a good ratio of cubed chicken and mushroom chunks. This would be great to have for lunch on the go.
My first thought about the pecan croissant that it’s simply a very well made, wispy, flaky croissant that’s glazed and topped with chopped pecans. But I was wrong. It’s stuffed with a good amount of pecans in the center that it adds substance and added crunchy texture to the croissant. Part of me is hoping they’re going to have this as their regular line up of croissants beyond the traditional pain au chocolat (chocolate croissant) or almond croissant.
I welcome the addition of these croissants – even if it’s only for a month. It’s different than what most bakeries offer in New York City. If they even keep at least one of these savory pastries, I would be ecstatic and happily have one at least once a week.
Some of their locations (others are listed on their website, linked above):
Grand Central Terminal
87 East 42nd Street
(in the 42nd Street Passage)
New York, NY 10017
Telephone: (212) 973-1010
983 First Avenue
(at 54th Street)
New York, NY 10022
Telephone: (212) 419-0100
35 Cedar Street @ 10 Liberty Plaza
(Bet Pearl and William)
New York, NY 10005
Telephone: (212) 952-3838