There is a pastry at work which I obsessed with! It looks like a diamond, with croissant dough, cut at 90° angles and filled with rhubarb purée. It can be filled with anything but rhubarb is what we’re doing right now. Every time when there is an extra serving of it, I take it! Or two! No shame! My hands just reach out and grab it! Gimme! Gimme! Gimme! Gimme!
I asked our pastry chef and he calls it a “diamond”. That was a little anticlimactic because I thought it would have an official French name or something.