{"id":251921,"date":"2024-06-05T14:11:00","date_gmt":"2024-06-05T12:11:00","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-impacto-del-croissant-xxl-en-la-reposteria\/"},"modified":"2024-06-05T14:14:45","modified_gmt":"2024-06-05T12:14:45","slug":"the-impact-of-the-xxl-croissant-on-pastry-making","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/the-impact-of-the-xxl-croissant-on-pastry-making\/","title":{"rendered":"The impact of the XXL croissant on pastry-making"},"content":{"rendered":"\n

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

If you have been connected to the internet and to real life over the last few months, you will have noticed how the croissant <\/strong>has become the new pastry trend. One that the world has versioned in an infinite number of formats: from the onigiri to the square, round or smash.<\/p>\n\n\n\n

Within the macro-trend, there is now a new iteration that has surpassed all the others in size and impact: a trend spread by social networks that has been recreated in patisseries globally.<\/p>\n\n\n

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

The exaggerated croissants are presented in the ‘classic’ way with their maxi puff pastry or with overflowing fillings with which even Zendaya starred in a viral moment during the promotion of her film ‘Challengers’ in Paris. There she was given one of these hyperbolic creations of the classic pastry.<\/p>\n\n\n\n

However, to understand its rise, it is necessary to go back to the origins of the French pastry chef Philippe Conticini. Known as the ‘genius of pastry’ and ‘one of the greatest pastry chefs of his time’, he revolutionised the sector with his XXL croissants for 30 euros, which are only available for pre-order.<\/p>\n\n\n

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

This trend has also landed in the national sphere thanks to Hofmann, one of the most fashionable patisseries of reference, which makes delicious butter croissants filled with mascarpone, pistachio or other flavours for around 36 euros.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. If you have been connected to the internet and to real life over the last few months, you will have noticed how the croissant has become the new pastry trend. One that the world has versioned in an infinite number of formats: from the onigiri to the square, […]<\/p>\n","protected":false},"author":285,"featured_media":251910,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802],"tags":[16179],"class_list":["post-251921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-croissant-en","cat-15802-id"],"acf":[],"yoast_head":"\nThe impact of the XXL croissant on pastry-making - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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