Dear friends, we couldn't resist, after various laboratory tests, we too managed to adapt our fantastictraditional croissant recipe to create the now very famous Cubic Croissant!
This breakfast and snack brioche is a clear example of how a classic and traditional product like the croissant can be modernized and made even more delicious thanks to a simple expedient... its different shape!
HISTORY AND CHARACTERISTICS OF THE CUBIC CROISSANT
The revolution of the Cubic Croissant has shaken the world of pastry making. It all started from the intuition of the Swedish pastry chef Bedros Kabranian who gave birth to this new trendy dessert from the laboratory of his bakery in Stockholm, calling it“Crube“.|| |155
Molti penseranno che il croissant cubico abbia degli ingredienti differenti da quello tradizionale: niente di più falso! Le materie prime utilizzate sono le medesime, a cambiare è l’esperienza di gusto.
The creative and technical process to obtain a good Cubic Croissant is not at all simple: it is necessary to best regulate the leavening inside of cubic molds to prevent the dough from growing too much and collapsing on itself.
After many laboratory tests, we came to the conclusion that the molds should not be filled to the edge, but around 85 % of their capacity. The result in this way is a perfectly leavened cubic croissant where it is possible to observe the beautiful phenomenon of lamination of the dough.
THE CUBIC CORNETTO IN ITALY
To bring this revolution of modern pastry shop was theFarmacia del Cambio of Turin, a place active since 1757 in Piazza Carignano.
Here the cube-shaped croissant takes its name byCubrik,this name comes from the similarity of the brioche to the popular "Rubrik's Cube". The experience of this croissant is always the same: a crunchy outer layer that hides a soft cream filling.
OUR DELICIOUS CUBIC CROISSANT PROPOSAL
Our artisan workshop has developed tested for days to give life to our authentic and special version of the Cubic Cornetto! We are fully satisfied with the results and we already know that historic customers and new ones who will arrive will appreciate our recipe because it is based on the same rules and ingredients as the traditional croissant, which we make with long leavening and with our mother yeast renewed for 18 years .
CREAMS AND FLAVORS AVAILABLE FOR THE FILLING
- Pastry Maker
- Chocolate
- Pistachio
PRICE
💸 3 euros per piece
RESERVATIONS
☎️ o6 70301912
COME TO VISIT US
📍Via di Santa Croce in Jerusalem, 17/21 Rome (Metro Manzoni).
