Lafayette Grand Café & Bakery · Since 2022
The Suprême
Lafayette’s Suprême is a circular croissant baked in a ring mould, filled with a flavoured cream and glazed on top: the viral pastry of 2022 in NoHo, sold in a daily flavour and gone by mid-morning.
Taste profile
Pair it with
A cappuccino at the café counter.
The bakery of the Lafayette Grand Café on Lafayette Street had made croissants for a decade when its pastry team baked the dough in a ring, filled it with pistachio cream and glazed it in spring 2022. A video did the rest: the queue on the corner of Great Jones Street became a New York sight, and the Suprême, made in a rotating flavour, pistachio, strawberry, chocolate, sold out daily by ten.
It is a beautiful pastry: the rings of lamination stand up like a spiral staircase, the cream fills every layer, and it must be eaten within the hour before the butter softens.
The home version · serves 6
Ingredients
- Croissant dough from the Cronut recipe, 750 g
- 200 g pistachio paste
- 400 ml crème pâtissière
- 150 ml whipped cream
- 100 g white chocolate, 30 ml cream, green colour for the glaze
- Chopped pistachios
Method
- Roll the laminated dough into a long strip 8 cm wide, coil it loosely into buttered 10 cm ring moulds standing on its edge so the layers face up.
- Proof two hours; bake at 190 °C for 22 minutes until deep gold. Cool.
- Beat the pistachio paste into the crème pâtissière and fold in the whipped cream.
- Pipe the cream into the top of the ring between the layers until it fills every gap.
- Glaze with tinted white chocolate, scatter pistachios and eat within the hour.
Where to taste it
The original The Suprême
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