The cronut-- a combination croissant and donut that's all the rage at the Dominique Ansel bakery in Manhattan-- has some new competition.
The squat - a square donut and croissant hybrid- is selling like hotcakes at Le Petit Bakery in Brooklyn.
Baker Christopher Sanchez showed us how it's prepared.
Bacon Crumb Topping
1c Light Brown Sugar
4c Panko Crumbs (Japanese Bread Crumbs)
10 ounces (2 sticks plus a quarter) Butter, melted
1 pack of bacon
Break up the brown sugar and bread crumbs and pour melted butter over the crumbs.
Spread crumb mixture onto parchment lined baking pan
Bake at 325°F for 10 minutes
Take out and stir around to promote even browning
Return for another 10 minutes
Take out and set aside till cool
Crush up with a rolling pin
Cook bacon till just before crispy
Chop up into small pieces
Add bacon to crumb mixture and stir to even distributed
Chocolate Pastry Cream
2cup Whole Milk
4 Tbs. Cornstarch
1/3 cup Sugar
¼ cup Cocoa-Dutch Processed
3 Egg yolks
7oz. Dark Chocolate
Melt the chocolate and set aside
Cut up the butter and place in a large bowl
In a small pot slowly heat up the milk
In a separate bowl mix together the sugar, cocoa and the cornstarch.
Add the yolks to the sugar mixture and mix together.
It will start to clump up, so you can add the milk a little at a time to loosen the mixture up.
Then strain all the contents from the bowl back into the pot.
Stir continuously till it thickens up and you can no longer taste the cornstarch
Pour this over the butter and stir together.
Add the melted chocolate and stir till fully combined
Pour into a vessel to cool down and place in fridge. Be sure to cover with plastic wrap