Well, we can only assume that the pastry-loving French are rolling their eyes again, muttering "sacre bleu" under their collective breaths -- this time in the direction of IHOP.
Just this week, the International House of Pancakes debuted its newest affront to the Gauls: the criss-croissant. Available for a limited time, this gluttonous menu item was created by placing decadent croissant dough onto a waffle iron, squeezing all of the croissant-y-ness out, stuffing it with sweets, fats, and "fruit," and shelling it out for a mere $3.99 a pop. It is pretty clear that IHOP is trying to jump onto the ol' Cronut train (and in true corporate fashion, about a year late) but hey, we'll give it a shot.
It would appear as though IHOP put a lot of work into this particular new hybrid treat -- in fact, it comes with its own glossy menu. Our server was quite enthusiastic, suggesting we order the Strawberry Rhubarb criss-croissant (as opposed to the Blackberry Lemonade criss-croissant), as that happens to be her favorite.
"GAHHHH STRAWBERRY GEL! " was the first thought we had when biting into the messy pastry. But once you get over the sickly sweet strawberry taste (that overpowers the rhubarb quite masterfully), you get to the sweet cream cheese that flows freely from the folded waffle croissant. While there was a bit too much filling, it did complement the pastry well, and to be honest...the criss-croissant? Stupid name, yes, but It wasn't bad.
It was a buttery, chewy waffle, and when compared to IHOP's normal dry waffle with barely anything of substance inside, this is a big step in the right direction. Were it up to us, we would use half of the amount of sweet cream cheese and add some fresh fruit for a pretty pleasant dessert. But this is IHOP, dammit, so we will embrace the strawberry gel (in season all year long, we imagine.)
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