Stuffed croissants, from a simple ham and cheese to a sweet marmalade or crème-filled pastry, are delicious and a great lift in the morning.
However, the latest trend for these flaky delights is taking the art of the croissant to a whole new level. Take the red velvet stuffed croissant from New York’s Union Fare, which is filled with cream cheese frosting and topped with cake crumbs (above). They also do a matcha variety.
Then there’s Sydney’s Textbook Boulangerie Patisserie, who do different filled croissants weekly, like blood orange and ginger custard topped with blood orange marshmallow.