Baked Good | Vegetarian

Miniature Croissant

Triticum aestivum (wheat), Bos taurus (milk fat) Allergens: Wheat, Milk, Egg
Miniature Croissant

Sourcing & Taxonomy

  • Family Poaceae (wheat), Bovidae (milk)
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Wheat Flour, Butter, Eggs

The Forktionary Angle

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Definition

A small, crescent-shaped, flaky pastry made from yeast-leavened dough, rich in butter, and typically served for breakfast.

Sensory Profile

TasteButtery, Slightly Salty, Mildly Sweet
TextureFlaky, Airy, Soft Interior
AromaButtery, Yeasty
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1 mini)
Calories370 kcal
Total Fat20 g
Saturated Fat12 g
Trans Fat0.5 g
Cholesterol80 mg
Protein8 g
Total Carbohydrate40 g
Dietary Fiber2 g
Total Sugars10 g
Calcium40 mg
Iron2 mg
Potassium130 mg

Chef’s Secret

For ultimate flakiness, ensure your butter is very cold when incorporating it into the dough for lamination.

Substitutions

Best Match

Regular Croissant

1:1 (by piece)

Same product, just larger; cut if needed.

Puff Pastry (baked)

1:1 (by volume)

Similar flakiness, but not yeast-leavened, less rich.

Brioche Roll

1:1

Rich, buttery, soft bread, but lacks the distinct flakiness.

Dinner Roll

1:1

Basic bread roll, not flaky or buttery, but good for sandwiches.

Buying Guide

Look for golden-brown color, a light feel, and visible flaky layers. Best enjoyed fresh.

Flavor Pairings

Jam Cheese Ham Coffee Hot Chocolate Butter