Because I’d heard so much about Pierre Hermé’s celebrated Ispahan flavor but had only ever sampled it in a macaron form, never the croissant or cake, I had to cross at least one off the list when I was in Paris.
The croissant it was! And a seriously delicious croissant at that. Crisp on the outside, soft and doughy on the inside.
A fine, sweet glacage and bits of candied berries.
(Just look at those lovely layers.)
Inside, rose-flavored almond paste and raspberry-litchi gelée.
It was all over much too quickly.