A couple of days ago I flew from Toronto to San Francisco! My brother promised to take me to Chile once I had graduated high school (this was a promise he made six years ago), but I recently decided to switch destinations to the land of sourdough bread.
Before I left, I made these amazing Ispahan croissants, which were inspired by Pierre Hermé’s croissants of the same name. Inside these croissants is homemade rose-scented almond paste and a delightful raspberry-lychee gelée. These are also glazed with rose icing and crunchy freeze-dried raspberries. The Ispahan croissants are totally amazing and surprisingly not much more difficult to make than regular croissants!