
01/25/2025
There are a couple of different ways to shape (pronounced Queen-Ahman and meaning "Butter Cake"). The round shape is getting traction in France as it affords an incredibly buttery, crunchy outer caramelization while the heart remains extremely soft, buttery yet slightly caramelized. It is leaps and bounds more than just a simple "caramelized croissant."
At CRÉMEUX we use not 50%, not 75%, but 100% of Beurre d'Isigny to obtain an incredible flavor - corners are never cut. You will indulge responsibly because, when made according to tradition, the KA truly does not need the injection of puddings, as it buries the finesse of this flavorful, stunning pastry. A perfect case of less is more.