3 New Croissant Fillings To Get Excited About

Move over salted egg yolk, these three new croissant fillings are here to steal the show

By Nicole-Marie Ng

After the release of its wildly popular Salted Egg Croissant and Chilli Crab Croissant, Antoinette is back with its third and last release for its La Croissanterie Breakfast Series. The new croissants are currently available at Antoinette’s Penhas outlet and will be available at Mandarin Gallery from Apr 11 onwards.

To avoid disappointment, we recommend heading down early to grab your croissants. The Penhas outlet will begin selling the croissants at 11 am every weekday and 10 am every weekend. The Mandarin Gallery outlet begins sales at 12 pm.

Charcoal Kaya 2

1. Charcoal Kaya Croissant, $6

Made with Antoinette’s signature Queen’s Kaya, the Charcoal Kaya Croissant was the hot favourite at my table. Compared to regular kaya, the Queen’s Kaya uses a crème patissiere base made with coconut cream and pandan juice. The result is a lightweight filling that was capable of oozing out of the croissant when cut in half.

For even more of an old school touch, Antoinette’s head chef, Chef Pang, created a charcoal-infused croissant by blending in bamboo charcoal powder to the croissant dough. The result mimics the flavour one would get from charcoal roasting kaya toast.

2. Matcha Croissant, $6

My personal favourite out of the three was the Matcha Croissant. Made from matcha powder sourced from the city of Nishio in the Aichi prefecture of Japan, the filling was not too sweet and has a bitter aftertaste one would expect from high-quality matcha power.

Quatre Fromages Croissant 2

3. Quatre Fromages (4 Cheeses) Croissant, $6

For people who prefer savoury croissants, the Quatre Fromages Croissant will remind you of having baked macaroni and cheese. Tear through the crispy exterior of the croissant to reveal the gooey cheese mixture made from aged Cheddar, Gruyère, Parmesan and Mozzarella mixed together with butter and milk to give it its creamy texture.