Frosting-stuffed croissants are this year's Cronut
You've had it with the Cronut line, you have a brain freeze from too many massive milkshakes and you're looking for your next sugary carb hit.
Enter: red velvet croissants.
These sweet treats, available at New York City's Union Fare "gastrohall," are made with layer upon layer of flaky red velvet flavored croissant dough that is stuffed with cream cheese custard and topped with red velvet glaze and cake crumbs. Though it's not the first croissant to call itself "red velvet," it is the new darling of the foodie social media world.
You May Also Like
This comes from the Willy Wonka-esque brain of Thiago Silva, the genius behind the cinnamon roll-stuffed donut, and the eatery has been selling the pastries since its June opening.
More is more when it comes to desserts and while a trend may not have had legs before the days of social media, a food's visual "nom-factor" can catapult it from "little fish in a big pond" to "the big kahuna."
Instagram foodie Sarah Shaker tells Mashable, "I think people love that it's [the croissant] pretty and "instagrammable,"...right now, I'm seeing new ingredients get attention, like matcha."
Which makes sense, because this red velvet creation has matcha, birthday cake and cookies 'n'cream cousins, among other decadent flavors.
This buttery, sugary pastry isn't for the faint of heart or the health conscious:
But it has found a number of fans.
The croissants sell for $5, though the larger pants you will need after eating a few of them will certainly cost extra.
Mashable contaced chef Silva for comment but received none at the time of publication.
Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
