"Our Chocolate Financiers have achieved cult status," remarks Israel. "This marriage of almonds, brown butter, egg whites and a dark chocolate ganache has become the signature cookie at our shop." The bakery also make pistachio, raspberry and coconut financiers.
"The Apple Turnover marries the tasty crunch of puff pastry, the sweetness of butter, and the tart flavor of Colson's fresh apple compote," says the team behind Colson. The compote is made with Fuji apples and a touch of cinnamon.
Colson's popular waffles are made with fresh yeast and topped with caramelized sugar. "The pearl sugar gives the texture to this risen dough a surprising contrast."
Colson’s croissants (including their pain au chocolat and almond croissants) possess a lightness, crunch, and a superb melt-in-your mouth texture. According to Colson and Israel, this is “the result of a precise procedure, as well as the choice of prime ingredients. The weighing, the timing, and the temperature during production, [as well as] resting times of the dough and the baking must be respected."
Rice Macaroon Tart
The bakery's Rice Macaroon Tart is one of Colson and Israel's favorites. The pastry is made with a base of vanilla bean and cinnamon rice pudding and covered with a "meringued" almond cream.
Inside the Patisserie
Nestled in the Park Slope neighborhood of Brooklyn, Yonatan Israel's outpost of Hubert Colson's famous bakery provides an inviting space for the expertly-baked Belgian and French pastries.