Croissants have been around for a long time, but in the last few years, we’ve seen more croissant variants than we deserve. There’s cronuts, cruffins, crolls, and now we have the smashed croissants!
And they look exactly what you think they would look like. Think a fluffy, airy, crispy croissant, then slap it with the same finesse as the duck rice hawker would.
JK. Instead of simply pressing down really hard on an existing croissant, these croissant penyet are coated with sugar, then pressed down between two baking trays before being sent into the oven for a quick bake.
The result is a golden-brown, almost-2D pastry, brightened with a sauce and sprinkle topping.
Just take a look at how these quirky pastries are made at La Levain bakery:
At La Levain, smashed croissants come in 3 flavours: Speculoos, Nutella, and Raspberry.
The Speculoos smashed croissant is coated with a luscious Lotus Bischoff spread, and topped with bits of crunchy Speculoos crumbs and flaky fleur de sel sea salt.
Chocoholics will enjoy the Nutella smashed croissant, which is dipped in a thick, velvety Nutella sauce, and topped with shavings of both dark and white choc, and crunchy dark chocolate pearls, creating an exquisite blend of textures and flavours.
Meanwhile, the Raspberry smashed croissant is paired with a tart raspberry white chocolate ganache, topped with raspberry-chocolate shavings and crunchy white chocolate pearls.
La Levain’s smashed croissants are priced at $7.20 each.
