Originally published at: http://boingboing.net/2017/07/13/la-bakery-heat-seals-ice-cream.html …
At the France pavilion at EPCOT, they do this inside a buttery brioche. It's kind of amazing.
For those who have already tried all plebian desserts and demand something more, a certain je ne sais quoi.
My mind is still reeling from my first cronut last weekend. I can't keep up with the rapid pace of dessert-tech development.
Oh those are sooo sooo good and about one a month is all my body can take.
Batiste was inspired to combine ice cream and doughnuts by her father Angel, who passed away five years ago.
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