{"id":251683,"date":"2024-06-03T13:37:10","date_gmt":"2024-06-03T11:37:10","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/la-revolucion-del-croissant-continua-en-forma-de-onigiri\/"},"modified":"2024-06-03T13:41:56","modified_gmt":"2024-06-03T11:41:56","slug":"the-croissant-revolution-continues-in-the-form-of-onigiri","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/the-croissant-revolution-continues-in-the-form-of-onigiri\/","title":{"rendered":"The croissant revolution continues in the form of ‘onigiri’"},"content":{"rendered":"\n

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

Pastry experimentation with the croissant has become a constant in the current era, leading content creators, chefs and pastry chefs to apply a wide variety of creative techniques to the French classic. Whether in the form of a ‘smash or flat’, a cronut or a croissant roll. They are all breaking the mould of conventional pastry shapes.<\/p>\n\n\n\n

Now, Japan meets France to present the new trendy croissant, which goes by the name of ‘onigiri’. A hybrid that combines the triangular shape of a tasty Japanese nigiri with the texture of the croissant. It’s a trend started by Singapore’s Le Levain <\/strong>bakery with croissants filled with Sicilian pistachio cream, chive sour cream or a crispy Lao Gan Ma chilli, all topped with a thin slice of nori.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

In most cases, ‘cronigiri’ or ‘onigiri’ creations dispense with rice altogether and are instead made of buttery, flaky viennoiserie that is formed into a triangle, with airy interiors with a savoury filling.<\/p>\n\n\n\n

The so-called onioissant has also made its way to the United States through a series of bakeries such as Caf\u00e9 W Bakery<\/strong> specialising in pastries that blend Asian and French influences. There, they display a flaky, buttery cultural mix with mayonnaise and haddock roe or cheese and bacon fillings.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. Pastry experimentation with the croissant has become a constant in the current era, leading content creators, chefs and pastry chefs to apply a wide variety of creative techniques to the French classic. Whether in the form of a ‘smash or flat’, a cronut or a croissant roll. They […]<\/p>\n","protected":false},"author":285,"featured_media":251669,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802],"tags":[16179],"class_list":["post-251683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-croissant-en","cat-15802-id"],"acf":[],"yoast_head":"\nThe croissant revolution continues in the form of 'onigiri' - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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