You Can't Leave Vegas Without Trying This Croissant | Bon Appétit
"Opened in 1998 as a game-changing Strip resort, the hotel’s lobby coffee shop is renowned for an almond croissant (now sold as an “almond Danish”) that has remained remarkably consistent for nearly 25 years. Executive Pastry Chef Philippe Angibeau — who worked under Jean-Philippe Maury and now runs a 24-hour pastry department of about 60 staff — and assistant Emmanuel Pousse produce the item from scratch: double-folded dough enriched with generous Isigny Sainte-Mère pastry butter is spread with an almond cream custard (almond paste, eggs, sugar, butter), rolled into a tight log, sliced into rounds, brushed with rum syrup, topped with toasted almonds and powdered sugar, proofed roughly 1.5 hours and baked about 15 minutes at 350°F. Unlike the traditional reuse-of-day-old-croissant method, this version is built as a true viennoiserie, yielding a buttery, crackling exterior, a gooey almond-cream interior that oozes into delightfully chewy, slightly caramelized edges, and a touch of rum sweetness — a simple, impeccably executed pastry that regulars insist is one of the best things to eat in town. Production is relatively modest (around 150 a day), which helps explain why it still feels special amid the resort’s larger, flashier dessert offerings." - ByBrett Martin
