![]() I developed this recipe because it’s hard to go out during this pandemic, and I really felt like some sweet cream-ppang. When I was a kid I used to eat both of these all the time, and even though so many trends have come and go, they are still among the top sellers! Since as long as I can remember it’s been one of the most popular items in Korean bakeries, along with a sweet red bean-filled bread called danpat-ppang. “It’s a perfect combination of two of my favorite sweets – doughnuts and ice cream.”Īsked when he’d return, Hernandez laughed and said, “Tomorrow.Today’s recipe is cream-ppang custard cream filled bread, one of my favorite pastries at any Korean bakery. “It’s unique and something different,” said Hernandez, who was at the Fountain Valley shop. Steven Hernandez of La Mirada is a big fan. We just want to continue offering customers an experience in a nontraditional way,” he said. “The goal is to just keep people excited. “We feel like we need to keep it updated with culture, fashion and lifestyle,” Nghiem said. The Fountain Valley location has the original black and white design, but will be remodeled soon. “You get overwhelmed when you see all these flavors you aren’t familiar with,” Espajo said. She has even posted photos of her treats to her Instagram feed. Nicole Espajo of Garden Grove, who was at the Fountain Valley shop enjoying an unglazed Milky Bun with Cookie Monster ice cream, said she heard about Afters through social media. “We took what we liked and adapted them to the current culture.” “We used flavors that we grew up eating,” Nghiem said. Nghiem and Nguyen created the ice cream flavors, ranging from the most popular, Cookie Monster, which is blue cookies and cream, to jasmine milk tea. They understood what we were trying to do,” Nghiem said. You can get a Milky Bun for $5, with extra toppings ranging from cereal to mochi for 50 cents each. The result is a warm bun on the outside and frozen ice cream inside. The Milky Bun is bigger than a doughnut, has no holes and is denser so it can be heated while the ice cream inside stays cold.Īfters uses a “secret” patented press with metal plates to seal the bun and its contents, according to Nghiem. They came up with at least 15 formulas before settling on the one that became the Milky Bun. ![]() Once they had the ingredients for their unique ice cream sandwich, they had to develop a process to make the final product. “I asked him – ‘What do you think?’ and he said ‘This is it,’” Nghiem recalled. They got some ice cream and tried the combination. He bought a few doughnuts and took them to Nguyen. ![]() Then, a month before the shop was scheduled to open, Nghiem drove past a doughnut store and the idea clicked. They tried a variety of combinations for their ice cream sandwiches ranging from white bread to sweet Hawaiian rolls, but none tasted right. “We knew we had to do well at home before we brought it anywhere else,” Nguyen said. Their goal of reinventing the ice cream sandwich took a little longer than expected. “Afters is a noun for dessert in European countries,” Nghiem said. “Dessert was always something we shared a passion for, so that became the premise for what we wanted to do.” “As we got older, we noticed a need for more nightlife in our area,” Nghiem said.
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