Food & Drinks

Absurdly delicious: the Bossant

By FavorFlav | #!30Sun, 12 Nov 2023 09:45:21 +0100+01:002130#30Sun, 12 Nov 2023 09:45:21 +0100+01:00-9Europe/Amsterdam3030Europe/Amsterdam202330 12am30am-30Sun, 12 Nov 2023 09:45:21 +0100+01:009Europe/Amsterdam3030Europe/Amsterdam2023302023Sun, 12 Nov 2023 09:45:21 +01004594511amSunday=9#!30Sun, 12 Nov 2023 09:45:21 +0100+01:00Europe/Amsterdam11#11-12-2023#!30Sun, 12 Nov 2023 09:45:21 +0100+01:002130#/30Sun, 12 Nov 2023 09:45:21 +0100+01:00-9Europe/Amsterdam3030Europe/Amsterdam202330#!30Sun, 12 Nov 2023 09:45:21 +0100+01:00Europe/Amsterdam11#

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the Bossant.

Move over crompouce, your time is up. There is already a new trend coming and I bet everyone will be just as excited about it, maybe even more. For example, because the Bossant - that's the name of the new addition - has a lot of chocolate, in addition to the pastry cream.

That's not so strange, because the Bossant is a mix of the Bossche bol and the croissant. In other words: a croissant filled with pastry cream and the top dipped in chocolate. Ehh, YES please.

Here you can get the bossant
At Bakkerij Moeskops in Eindhoven for example, although I bet many bakeries will follow, especially in North Brabant, where you can find the most delicious Bossche bollen . Hopefully, we will also be rid of the crompouce for a while, which has now really taken on bizarre sizes. I even saw a video of herring with pink glaze. HERRING. No, let's stop that. This combination feels not only a bit more logical, but also a lot tastier. I'm already sold.

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A post shared by Bakkerij Moeskops, the real baker. (@bakkerij.moeskops.veldhoven)

Image: Instagram Bakkerij Moeskops