Hours to make, seconds to devour! Peterbrooke Chocolatier of Winter Park #Broissant is a #MustEat Treat
Eating a famed Cronut™ – a croissant-donut hybrid – from Dominique Ansel Bakery in New York City has been on my “Someday List” since it was introduced in 2013. How could it not be? People stand in line for hours to get one! During my last trip to NYC, I did not realize there was a long list of rules in order to indulge in such a treat. Getting there at the crack of dawn is required! Can you guess what happened? Cronuts sold out! My #MakeSomedayHappen mission was thwarted.
Imagine my joy when my favorite chocolate shop in Orlando – Peterbrooke Chocolatier of Winter Park – was offering their version of the Cronut™ called a “Broissant” – the celebrity couple name for Brooke and Croissant. A happy coupling indeed! There have been many imitations. This one is in a class by itself. The Broissant is taking deliciousness to a whole new level.
Making a Broissant is a labor of love, patience and lots of time. Only available on weekends through end of September’s #MagicalDining Month (Sunday 9/28 is last day!). Each Broissant is made to order so you get it hot and fresh!
How Peterbrooke makes their famous Broissant
The talented pastry chef at Peterbrooke painstakingly prepares the laminated dough, which takes four hours of careful folding, chilling, folding again, and other secret steps that somehow must involve putting magic into that buttery dough.
The dough is carefully cut into donut rounds including a smaller mold to cut out the center:
A dip in the fryer is next for a golden brown color, crisp on the outside and soft on the inside.
Sliced along the center and filled with your selected topping – caramel, peanut butter, cookie butter or pumpkin spice cheesecake – like a beautiful gooey sandwich.
I selected the Sea Salt Caramel & Dark Chocolate Broissant. Somehow sensing how much I love chocolate and caramel, Danny piled on the good stuff! I’m drooling at this point, aren’t you?
The dark chocolate is next!
Drizzled with more caramel!
Sprinkled with Sea Salt
Peterbrooke Sea Salt Caramel & Dark Chocolate Broissant, ready to eat!
Peterbrooke Chocolatier of Winter Park Broissant Creations:
- ^ Sea Salt Caramel & Dark Chocolate Broissant: house made caramel, dark chocolate and topped with fleur de sel
^ Pumpkin Spice Cheesecake Broissant: filled with Pumpkin Cheesecake cream and topped with whipped cream and graham cracker crumbles. It’s the best Pumpkin item I’ve seen this Fall!
^ Peanut Butter Nutter Butter Broissant: is there any better dessert pairing than peanut butter and chocolate? Here they combine peanut butter, warm milk chocolate and top it with Nutter Butter crumbles
^ Crunchy Cookie Butter Broissant: using Trader Joe’s Speculoos Crunchy Cookie Butter from the new store that opened in Winter Park, topped with warm milk chocolate and Golden Oreo cookie crumbles
Get a group of friends and GO try all of them! If you think you will get away with eating one without getting messy, think again! This is all hands on deck, get ready to lick your fingers, messy, gooey and delicious fun!
Here’s my #BroissantFace:
It took hours to prepare and only seconds for me to devour this amazing treat!”
So, I didn’t get a Cronut™ (and I vow to go back next time in NYC). But, here’s the crazy thing. I think I actually got something better with Peterbrooke’s Broissant! Sometimes you have to be flexible and willing to adjust your goals. My “Someday List” was amended and another #MakeSomedayHappen mission completed!
If you want Broissants after September 28th, Peterbrooke Chocolatier of Winter Park is offering them for special events. Why not have a Broissant bar at your wedding or birthday party? I guarantee it will knock the socks off your guests and you will be crowned the coolest host ever. Unless you don’t want your guests socks knocked off (said no one ever!)
Peterbrooke Chocolatier of Winter Park doesn’t just make Broissants. They have the most amazing chocolate creations, including their famous and addictive chocolate covered popcorn and locally made gelato! Here are my Top 9 Reasons Why I Love Peterbrooke.
Located at 300 S. Park Avenue, Winter Park FL. 407-644-3200. Follow them on Facebook, Instagram and Twitter and receive 10% off your purchase when you check in or tag #PeterbrookeWP.
Hours of operation are:
Monday – Thursday: 10am-10:15pm
Friday – Saturday: 10am-11:15pm
Sunday 11:00am – 10:15pm.
Hurry! GO get your Broissant Face!
If you’re curious what GO Epicurista #MakeSomedayHappen is all about:
I’m on a mission to Make Someday Happen one delicious bite, sip and trip at a time. Celebrating great food, wine and friends everywhere I go and doing all the things I’ve said I wanted to do “Someday”! I hope to inspire you to do the same with your family and friends. Don’t put off your fun to “someday”. Enjoy today for someday may never come”
I can’t resist. Here’s one more delicious Broissant picture!
Mouth watering, delicious looking goodness! I couldn’t just pick one!
Julie @ Girl on the Move says
Oh my goodness, that looks absolutely amazing! It looks like I need to run about 10 miles first to balance at the calories but that it’d be so worth it!
Christina Thomas says
I felt like running 20 miles home after I ate my Broissant (Is that what they call sugar high?). I did happily run extra miles the next day to compensate for the extra calories. Yet the experience of biting into that warm, gooey, sweet Broissant was totally worth it! I hope you get to try one! Only available this weekend unless I can bribe Kevin and Jami Wray, the owners, to bring it back.
I wonder if you can special order and pick up?
Christina Thomas says
Peterbrooke does offer curbside delivery! So I suggest you give them a call and place your order (and then share it with me!) 🙂
Michelle S. says
My roommate would love the pumpkin one. Looks very decadent.
Christina Thomas says
I’m going back this weekend! But honestly can’t decide which other flavors to try because they all looked great. I may need to take 3 friends so we can each other a different one! Thanks for stopping by the blog. Cheers!