Sydney CBD’s Banksia Bakehouse has been making quite the name for itself with inventive creations that keep pumping across social media. And it seems the formidable kitchen isn’t slowing down anytime soon, nodding towards Easter with the creation of the Hot Cross Croissant.
Keep in mind this was a bakery that just last week revealed a new frankenfood called the Cramington – a cube-shaped lamington croissant that’s equal parts shocking and visually (and undoubtedly physically) satisfying.
The Hot Cross Croissant is even more fascinating, crafted from croissant dough which has been moulded into a cube shape using a special cake mould. Its crisp outer pastry ‘shell’ has been lightly covered with icing across the top, and inside hosts a centre of cinnamon creme patisserie with Australian sunmuscat sultanas. All ingredients come from local producers.
It really is a cross between a croissant and a hot cross bun.
“We wanted to create a special Easter treat using our expertise in croissants and patisserie. With hot cross buns appearing in supermarkets right after Christmas, we didn’t want to create a traditional-style bun, as we felt customers would be tired of them by the time Easter actually came around”, said Banksia Bakehouse’s Chris Sheldrick.
The Hot Cross Croissant is available during April, Monday to Friday from 7am to 4.30pm from Banksia Bakehouse, Grosvenor Place Piazza, 225 George Street, Sydney.