{"id":238473,"date":"2024-02-26T11:53:00","date_gmt":"2024-02-26T10:53:00","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=238473"},"modified":"2024-02-26T12:03:34","modified_gmt":"2024-02-26T11:03:34","slug":"will-flat-croissant-be-the-next-big-pastry-trend","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/will-flat-croissant-be-the-next-big-pastry-trend\/","title":{"rendered":"Will the flat croissant be the next big pastry trend?"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Flat croissants<\/strong> are the new trend in the world of pastries: a trend that was first projected in Korea, and later popularized at Alexander’s Pastisserie<\/strong> based on this Japanese pastry inspiration.<\/p>\n\n\n\n

This California pastry<\/a><\/strong> shop serves on its display a golden, flattened iteration that it has also remastered and dipped in chocolate with mango or strawberry. The art of lamination sculpts these silhouettes with buttery layers that are made in a similar way to the buttery ones, but in a flattened, flaky version with sugar on top; evoking that palm tree look, and giving it that crunchy, sugary finish.<\/p>\n\n\n\n

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A post shared by Rachel | Bay Area Food & Beyond (@eatsbyrachel)<\/a><\/p><\/div><\/blockquote>