No, this new food innovation doesn’t come from Australia, although the name would suggest so.
The crois-kie is a new mashup coming from Stew Leonard’s, the New York and Connecticut-based group of five family-owned supermarkets. It is a half croissant, half chocolate chip cookie hybrid that is poised to be the next big dessert craze.
Following in the footsteps of many hybrid pastries, most notably the cronut from Dominique Ansel Bakery, the crois-kie made its way onto Stew Leonard’s shelves and became an instant hit.
According to vice president Leonard Hollis, the idea for the crois-kie came from one of the store's staffers, Rich Dibble. "Rich took two of our best selling items—croissants and chocolate chip cookies—and tried baking them together. The result was delicious, and our customers loved them immediately!"
It’s a relatively simple process to make, which involves buttery layers of croissant dough being topped with a scoop of chocolate chip cookie dough, and then the whole thing is baked together. Hollis says that they use excellent butter, which is the key to success.
Stew Leonard’s is no stranger to pastry hybrids. They’ve also introduced the crois-do, which is a simplified version of the cronut.
Crois-kies are available now.
