Petit Chou

Restaurant, 229 1st Avenue, New York City, NY

VeganScore 10

Menu

Breakfast

• Croissant — Housemade croissant laminated with French butter.
• Double Chocolate Croissant — Chocolate croissant dough rolled with two chocolate batons. Filled with chocolate cremeux.
• Almond Croissant — Twice baked croissant with almond frangipane topped with sliced almonds.
• Cinnamon Roll — Housemade sweet roll filled with cinnamon brown sugar paste and topped with cream cheese glaze.
• Strawberry Cheesecake Danish — NY style baked cheesecake filling topped with fresh strawberry and jelly in a croissant tart.
• Guava Cheesecake Danish — Danish shaped croissant with a layer of NY style cheesecake and topped with house made guava jelly.
• Blueberry Cheesecake Danish — Cheesecake cream and wild blueberry compote on a croissant danish with fresh blueberries.
• Brownie — Brownie baked into chocolate croissant dough, topped with salted caramel, peanut butter cream, and roasted peanuts.
• Hazelnut Brownie Roll — Soft and pillowy sweet roll, filled with a milk chocolate hazelnut spread. Glazed with a milk chocolate hazelnut cream cheese icing.
• Breakfast Croissandwich — Soft scrambled eggs, applewood smoked bacon, and American cheese on our homemade croissant dough. Served with a side of chipotle aioli.
• Everything Croissant — Croissant dough topped with scallion cream cheese and finished with everything bagel seasoning.
• Ham and Cheese Croissant — Ham, swiss cheese, and bechamel on our fresh croissant.
• Chocolate Croissant — Chocolate croissant dough, 2 chocolate batons, and chocolate cremeux.
• Blueberry Muffin
• Pumpkin Spice Muffin — dairy-free

Desserts

• Pumpkin Biscoff Choux — Choux pastry filled with pumpkin cream and biscoff cookie butter, topped with cookie butter chantilly.
• Apple Pie Puff — Choux pastry filled with apple pie filling and vanilla cremeux, topped with pie filling and vanilla chantilly.
• Boston Cream Eclair — Choux pastry filled with a vanilla pastry cream topped with a dark chocolate glaze.
• Pistachio Raspberry Eclair — Choux pastry filled with pistachio cremeaux and topped with raspberry jelly.
• Chocolate Supreme — Chocolate mousse, soft caramel, chocolate cake, and whipped chocolate ganache.
• Strawberry Shortcake — Layers of vanilla chiffon cake, strawberry compote, and vanilla chantilly topped with strawberry chantilly.
• Hazelnut Cake — Layers of devils food cake, hazelnut ganache, hazelnut crunch, topped with vanilla chantilly and hazelnut praline, dipped in a gold chocolate & hazelnut shell.
• Blueberry Cheesecake — NY style creamy baked cheesecake, with a graham cracker crust, house made blueberry jelly, topped with chantilly and fresh blueberries.
• The "Mango" — Mango mousse, mango compote, on a coconut cake in a mango shaped white chocolate shell, resting on a gluten free sablé cookie.
• Chocolate Chip Cookie — Crispy and chewy cookies made with Belgian milk and dark chocolates.
• 8" Tropical Cake — Coconut cake, mango and pineapple compote dipped in white chocolate. Topped with a passion fruit curd dome finished with chantilly. Feeds 8-10 people.
• 8" Chocolate and Caramel Cake — Chocolate cake, salted soft caramel, chocolate mousse, and finished with whipped chocolate ganache. Feeds 8-10 people.
• 8" Blueberry Cheesecake — Creamy baked NY style cheesecake with Blueberry jelly and topped with chantilly and fresh berries. Feeds 8-10 people.
• 8" Strawberry Fraiser — Layers of vanilla chiffon, vanilla chantilly, strawberry jelly, and fresh strawberries.
• Salted Caramel Macaron — Filled with salted caramel.
• Vanilla Macaron — Filled with vanilla ganache.
• Chocolate Macaron — Chocolate macaron shell filled with chocolate ganache.
• Pistachio Macaron — Filled with pistachio ganache.
• Raspberry Macaron — Filled with raspberry ganache.
• Chocolate Eclair — Dark chocolate glaze with 54% dark chocolate cremeux.
• Passion Fruit Puff — Passion fruit curd with blueberry compote.
• Strawberry Macaron — gluten-free

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