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What is the spiral croissant called?
Spiral croissants, or "spiralized croissants" and "croissant spirals," are a creative spin on the classic pastry. Making them starts with rolling out standard croissant dough into a large rectangle, then tightly wrapping it around itself to create a long spiral shape. This is sliced into smaller portions before being shaped into individual spiraled-croissant pastries.
The result of baking these delightful treats is an impressive visual presentation of multiple layers of flaky pastry that swirl around each other – with their outer edges having golden and crisp crusts while the insides stay buttery and tender. They can be filled with anything from chocolate to almond paste or even fruit preserves for added flavor complexity as well as texture variety when enjoyed either for breakfast or as snacks throughout the day.
Spiral croissants bring something unique to traditional pastries, making them not only visually attractive but also providing an interesting eating experience too!
Why Have Spiral Croissants Become a Viral Food Trend?
Reasons for the Viral Popularity of Spiral Croissants:
- Unique appearance and visual appeal.
- Instagrammable aesthetic for captivating food photography.
- Creative variation on a classic pastry, showcasing culinary innovation.
- Participation in viral food trends, generating widespread attention on social media.
- Shareability, encouraging people to share and spread the trend.
- Catering to culinary exploration, satisfying the desire for new flavors and textures.
The basic recipe for making spiral croissants
Ingredients:
- 500 grams (4 cups) all-purpose flour
- 10 grams (2 teaspoons) instant yeast
- 60 grams (1/4 cup) granulated sugar
- 10 grams (2 teaspoons) salt
- 250 milliliters (1 cup) warm milk
- 250 grams (1 cup) unsalted butter, cold
- 1 egg, beaten (for egg wash)
- Optional fillings: chocolate, almond paste, fruit preserves, etc.
Instructions:
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
- Gradually pour in the warm milk while stirring the mixture with a spoon or a dough hook attachment in a stand mixer.
- Once the dough comes together, transfer it to a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- While the dough is rising, prepare the butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangular shape of approximately 1/2-inch thickness. Chill the butter in the refrigerator until firm.
- Once the dough has risen, transfer it to a lightly floured surface and roll it out into a large rectangle, about 1/4-inch thick.
- Place the chilled butter slab in the center of the dough rectangle and fold the dough over the butter, sealing the edges.
- Roll the dough gently into a large rectangle, about 1/4-inch thick.
- Starting from one long edge, tightly roll the dough into a spiral or coil shape.
- Using a sharp knife or a pastry cutter, slice the spiral into smaller portions, each about 1-2 inches wide.
- Take each portion and gently stretch and twist it into a spiral shape, ensuring the layers are visible.
- Place the spiral croissants on a baking sheet lined with parchment paper, leaving some space between them to expand.
- Cover the baking sheet with a clean cloth and let the croissants rise for another 30-45 minutes, or until they have puffed up.
- Preheat the oven to 200°C (400°F).
- Before baking, brush the croissants with the beaten egg wash, which will give them a golden-brown color.
- Bake the croissants in the preheated oven for about 15-20 minutes, or until they turn golden brown and flaky.
- Remove the croissants from the oven and let them cool on a wire rack before serving.
You can enjoy the spiral croissants as they are, or if desired, you can fill them with chocolate, almond paste, fruit preserves, or any other fillings of your choice. Simply make a small indentation in the center of each croissant and add your desired filling before baking.
Note: This recipe provides a basic guideline for making spiral croissants. The process may require some practice and adaptation based on individual preferences and equipment used.
The best places with spiral croissants in U.S.
These are our top 10 places where you can find spiral croissants (U.S.):
- Lakon Paris Patisserie: 1169 Walnut St, Newton Highlands, MA
- Angelina Bakery NYC: 575 8th Ave, New York, NY 10018
- Momo Cafe: 95 8th St NW #100, Atlanta, GA 30309
- CAKE N' BAKE: 10456 S Harlem Ave, Palos Hills, IL
- La Boulangerie & Co Logan: 3129 W Logan Blvd, Chicago, IL 60647
- Izzio Bakery Central Market: 2669 Larimer St, Denver, CO 80205
- Rolling In Dough Bakery: 10260 W Charleston Blvd Suite # 4, Las Vegas, NV 89135
- Tappi's Cafe: 12098 Fury Ln Suite B, El Cajon, CA 92019
- Fancy Flavors Bakeshop (NEW!!!): 1645 Saratoga Ave, 20 San Jose, California 95129. Opening Hours: Thursday - Saturday: 11am-4pm
Sunday: 11am-3pm
Monday- Wednesday: Closed