Paris-Brest Croissant
Regular price £4.10Vegetarian 🥚🧈
For the fans of the classic French choux, meet its cousin: the Paris-Brest croissant! 🌰🚴♂️
Soft-as-a-cloud mousse line praline cream, and a gooey centre with a slight crunch: insanely AWESOME!
Available until the end of April!
INGREDIENTS
Croissant base: Organic flour, butter, sugar, water, milk, sea salt, honey, cocoa butter, vanilla extract.
Hazelnut mousseline cream: butter, sugar, milk, Hazelnut praline paste (Hazelnuts (50%), sugar, emulsifier: soya lecithin), eggs, flour, cornflour, vanilla extract.
Hazelnuts Caramel: sugar, double cream, Belgian Callebaut milk chocolate (Min cocoa 33.6%), Roasted Hazelnuts, Sugar, Cocoa butter, Whole milk powder, Cocoa mass, Emulsifier; Soya lecithin, Natural vanilla)), roasted hazelnuts, glucose syrup, honey, sea salt.
Coated hazelnuts: Sugar, hazelnuts.
ALLERGENS
Wheat (gluten), dairy, egg, soya, cocoa, nuts.
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, soy.
We deliver our entire menu to selected postcodes in a (circa) 2 mile radius from Wandsworth Town.
As of now, it is impossible for us to send our bread via the post, so sourdough, sweet sourdough, viennoiserie and bread subscriptions are available only in those postcodes.
If by mistake your postcode is not in our delivery area and you add one of the restricted products, the cart will give an error message: you will need to remove the sourdough-based products to proceed with the order.
Sorry for the inconvenience: contact us if you need any additional info.
All production is handmade in-house at Buzzing Bee Baked Things: it means that you can always trust that you’ll have every day the best product ❤️
Deborah, co-owner of Buzzing Bee, is an experienced Baker who has almost 15 years of experience in the industry.
Check out her baking story:
After a year of studies in bakery and pastry school, she worked for 6 years as an apprentice in bakeries around North Eastern Italy, and she run the whole production of a patisserie/coffee shop before moving to England, the country she fell in love with while on a 2013 trip for a Cake Design course at Squires Kitchen School in Farnham, Surrey, in 2014.
After a Cake Design course at Le Cordon Bleu, London, she found a job in North London in a production bakery, to then leave for her first restaurant job. From there she worked in restaurants such as Roka, Aviary at the Royal London House, and The Wolseley (where she was promoted to Junior Sous Chef in under a year).
With all this experience on her shoulders, she launched Buzzing Bee with Marco in June 2019, and now is the bakery wizard in the kitchen, creating and testing the recipes, and being constantly focused on making the best product you could ever have.
