I made this "Suprême" at home! Ever since I saw it for the first time online I've been trying to figure out how to make it. I have been trying to estimate sizes from online pictures, watching videos, even looking at news stories about this viral croissant to glean information.

If you haven't heard about it, the "Suprême" is a circular croissant from Lafayette Bakery in NYC that is filled with créme patissiere and topped with ganache. I read that it is 1 1/2 inches wide but could not find the diameter measurements so I went for 5 inches. They come in different flavors at Lafayette but I went for the one I knew would be appreciated here filled with chocolate créme patissiere, topped with dark chocolate ganache and cacao nibs.

0:00 How to make the viral Suprême croissant from Lafayette Bakery NYC at home
0:01 Trimming the croissant paton
0:15 Cutting the paton into strips
0:28 Roll up the strips
2:00 Brushing with egg wash

🥐 Ingredients:
For two 5 inch croissants you will need:
560g croissant paton, turns completed and chilled
500g chocolate creme patissiere
about
150g dark chocolate ganache (I went a little overboard with mine)
optional cacao nibs for garnishing
optional 50/50 simple syrup for glazing
egg wash (mine was 1 egg, pinch of salt and drop of cream)

🥐 Equipment:
Two 5 inch (12.5cm) cake rings greased with butter: [ Ссылка ]
Bismarck tip for piping crême patissiere: [ Ссылка ]
round tip for piping ganache
optional taco stand for display: [ Ссылка ]
optional Hungarian goose feather pastry brush: [ Ссылка ]

🥐 Method:
Roll out your chilled croissant paton to 5mm thick (about 50 cm long and 14 cm wide) and cut out four 3 cm strips. Use 2 strips per croissant and roll up into a spiral. Tuck end underneath. Proof in buttered rings for about 1 1/2 hours then glaze with egg wash (with optional Hungarian goose feather pastry brush, see previous reel about why you need one). Top each croissant with a 5 inch piece of parchment and a 4 inch cake pan filled with baking beans or rice to weigh down the croissant during baking. Bake at 375F fan for 10 minutes then remove cake pan and parchment, lower heat to 350F fan and continue baking for about 20 minutes or until deep golden brown. Glaze immediately with simple syrup if using. Cool then core 3 holes in the top of the croissants and fill generously with pastry cream. Pipe ganache on top and garnish with cacao nibs. Enjoy!

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