Croissants are always on trend but for so many different reasons...
The Croissant is the most loved french cuisine. Made with a beautiful laminated pastry which creates a beautiful flakey and buttery pastry. Originally only eaten as plain in a bag in the heart of france, these pastries are loved by many.Â
In the past few years we have had many a iteration of the humble croissant, are these just a trend or are they here to stay? Below are some of our favourite croissant iterations from making it yourself to using leftover croissants…Â
The Cronut (or Crodot)
This is, without a doubt, our personal favourite of all the croissant variations—a love child between a doughnut and a croissant. These delicious hybrids, originally created by Dominique Ansel in 2013, took the world by storm. When they first hit the scene, people lined up outside his bakery, eager to get their hands on one. To protect his creation from copycats, Dominique trademarked the name “Cronut,” ensuring that the original craftsmanship would always stand apart.
At Emma-Jane’s Foodservice, we’ve introduced our own hybrid: the “Crodot.” This frozen product is as simple as thaw and serve, and we absolutely love it! Our version shows that these pastry treats are here to stay in the hospitality industry.
Other Hybrid Croissants
Croffle, Cruffin, Flaffin.
Hybrid croissants are no joke in the hospitality industry. Everyone has the base of a croissant with its flaky buttery pastry but combined with other favourite treats.
The cruffin is as the name suggests a fusion of the croissant and muffin. Cruffins are baked in tall cylindrical molds just as a muffin would which gives them a crisp outside and a soft intricately layered inside.
A croffle is a combination of the most loved breakfast dishes – croissants and waffles. It is made by pressing the croissant in a waffle maker, so it can maintain its beautiful crispiness. Â
A Flaffin (Flat croissant)Â
is a very recent trend to the crfoissant hybrids. They almost take the actual croissant out of the word croissant. Due to its pressed down nature before baking it creates a thinner crispier pastry to take the air out of the croissant.
Most croissant hybrids can be made using our pre proved Butter Croissant.
Filled Croissants
A croissant is traditionally served by itself but as we advanced in the hospitality industry Croissants have been accompanied by some of our favourite sandwich fillings. Croissants have been served bot sweet and savoury, with anything from Bacon, Ham and Cheese, Strawberries and Cream, or even a chicken Crandberry and Camembert. Filled croissants are just another way to fill your cabinet up with different iterations of sublime creations of your own. Emma-Jane’s Have pre filled Pre proved croissants that are a crowd favourite. See our Ham and Cheese Croissant.
Rainbow croissants
The striking rainbow croissant a real show of craftsmanship. These aesthetic looking croissants are plastered all over instagram and we cna obviously see why. Rainbow croissants are usually made with food dye to give these that extra touch. Rainbow croissants also come filled with their colours corresponding tasty filling. We cannot get over the look of these! Who wouldn’t want to try one of the delicious pastries!
Inclusive Croissants
With more consumers adapting to a plant based diet, there have been developments through the pastry chefs making both Gluten free and Vegan croissants.Â
As you would except both of these croissants have been made using alternatives to the normal recipe. The Vegan croissant is made with butter alternatives such as a plant based margarine. the gluten free croissants use alternative flours, such as almond flour or rice flour. Try one of the Emma-Jane’s Foodservice Vegan Croissants, if you are catering for vegan or vegetarian customers.
Desserts made with Croissants
Just like Hybrid Croissants there have been many desserts that have been adapted for the use of croissants. The buttery pastry has been used as a bread and butter pudding using leftover croissants that are just as tasty beginning covered in cinnamon and custard. One of our personal favourites are croissant ice cream sandwiches. Either use a flat croissant (mentioned above) or split your croissants in half and fill them with two scoops of your favourite ice cream. You cannot go wrong with a sweet dessert mixed with a croissant.
