The bakery industry is ever-changing and constantly evolving. Croissants, the iconic French pastry, are the latest craze which is captivating bakers and consumers alike.
They have endless opportunities for innovation, and in recent times we have begun seeing unique and eye-catching twists on croissants; filled, coloured, hybrids, unique shapes topped with icings, the list goes on!
Croissants have long been a weekend breakfast staple, typically savoured with generous helpings of butter and jam. However, as breakfast now extends beyond the morning, it is essential to feature diverse breakfast options on menus throughout the day. By introducing premium fillings, you can attract consumers at any time. For instance, this steak, cheese and egg croissant can be enjoyed any time of day, offering a delicious and satisfying option beyond traditional breakfast hours.
Hybrid variations of croissants kicked-off the first burst of croissant mania back in 2013. One of the first was the cronut – a pastry which combines elements of both a croissant and a doughnut. The pastry is made from laminated dough, similar to a croissant, which is cut into shapes which resemble doughnuts then fried. After frying, it is often filled with flavoured cream, rolled in sugar, and topped with glaze.
The cronut was so popular, with people queueing more than two hours to get their hands on the soft, layered goodness. This sparked a croissant frenzy, with pastry chefs around the world attempting to create the next cronut.
Olivier Jansen-Reynaud did just that with the invention of the crookie. To begin with, the crookie was a croissant filled with a combination of crushed and melted cookie, creating a sweet and crunchy delight.
New variants of the crookie have appeared in recent month and are trending on social media, in which croissants are packed with cookie dough, like those pictured below. Try it for yourself by using our Soft & Chewy Cookie Mix, and adding frozen Chocolate Chip Cookie Dough or mini brownie pieces to finish off.
Alternatively, if you are looking for a more indulgent, eye-catching treat, then you can create a loaded crookie. By using Macphie Luxury Fillings, you can create a chocolate, Banoffee, or salted caramel loaded crookie.
Cruffins are another hybrid variant, which delightfully combine the flaky layers of a croissant with the shape and texture of a muffin. Often finished with cinnamon sugar, cruffins are not only popular with both bakers and consumers for their convenient, muffin-like shape, but also for their versatility in terms of fillings and toppings, which ensures various flavours and colours can be added to suit the latest trends.
And why pick between waffles and croissants for breakfast when you can have both in one… Yes, that’s right, there is such a thing as a croffle! Simply cook your fluffy croissants in a waffle maker to create a golden, crispy pastry, which is still soft and chewy in the centre. The waffle pattern on the outer allows for syrups and sauces, such as our o.t.t® Maple Flavour Syrup dessert topping, to be caught on the top.
It was initially created by Louise Lennox in Ireland, but it was popularised in South Korea, particularly during the COVID-19 pandemic, as the ingredients were accessible and creating them is straightforward.
In 2022, croissants burst into life again when Lafayette Grand Café and Bakery, a New York bakery, launched a circular croissant named The Supreme. Also known as a croon due to their similarity in shape to a full moon, this format of croissant, which is larger and fluffier than the traditional croissant, is filled with cream or dipped in icing to create a sensory evolution, eye-catching treat.
It was this creation that started croissant evolution 2.0, with older creations such as the aforementioned hybrids resurfacing, and new variants appearing in bakery windows and on our social media feeds.
Similar in style to croffle is the flat croissant, which we are currently seeing trending online and in bakeries around the globe. And no, this isn’t from accidentally sitting on your fresh croissant! Bakers flatten croissants, coat them in butter and sugar before baking, creating a buttery/rowie type creation.
They can also help to reduce waste, as yesterday’s croissants can be pressed, baked, and dipped with icings/toppings to create eye-catching, tasty treats in your bakery counter.
Most recently, the latest croissant obsession is the cubed croissant. Pioneered by Bedros Kabranian, an award-winning pastry chef from Sweden, the croissant cube features a distinctive design that sets it apart from other pastries and opens a myriad of creative opportunities for bakers.
Croissant cubes have a slightly different texture to traditional croissants, as all the sides other than the top come in contact with the pan, meaning they have a crispy exterior. They are almost always topped with icings and toppings, and/or filled with custard, cream, fruit fillings or even a Macphie Luxury filling.
Macphie makes it simple to expand your offering and to create exciting, custom creations. Head over to our recipe page for inspiration to tap into the croissant craze.