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Textbook Patisserie launches lamington croissant for Australia Day

Now you can have a LAMINGTON croissant! Patisserie launches unique French pastry filled with fresh cream and strawberry jam

  • A patisserie has whipped up a lamington croissant just in time for Australia Day
  • Diners can get the sell-out pastry at Textbook Patisserie in Sydney’s Alexandria 
  • They are made from chocolate dough, filled with fresh cream and strawberry jam
  • The lamington croissants are available from January 23 for a limited time only

A patisserie has whipped up a lamington croissant just in time for Australia Day.

Diners can get the sell-out French pastry at Textbook Patisserie in Sydney’s Alexandria over the long weekend for a limited time only. 

Head chef John Ralley has created the ultimate decadent dessert croissant filled with fresh cream and strawberry jam and topped with desiccated coconut after he was inspired by one of the nation’s favourite cakes.

The top chef perfected his pastries after working in Michelin-starred restaurants across Europe before bringing his pâtissier knowledge to the Australian food scene.

A Sydney patisserie has whipped up a lamington croissant just in time for Australia Day

A Sydney patisserie has whipped up a lamington croissant just in time for Australia Day

Diners can get the sell-out pastry at Textbook Patisserie in Sydney's Alexandria over the long weekend for a limited time only

Diners can get the sell-out pastry at Textbook Patisserie in Sydney’s Alexandria over the long weekend for a limited time only

‘Quite stoked with this weekend’s croissant. A world first – Lamington croissant… Took us a few goes to get this one right,’ the patisserie said.

‘This is a take on the Aussie classic, “The Lamington”. It has all the hallmarks in flavour and tastes like heaven.

‘The real deal with chocolate dough – that rich taste of dark chocolate and that sprinkle of desiccated coconut to complete the presentation. One not to be missed.’

The patisserie launched its first batch of lamington croissants last year, with queues stretching out the door. 

Due to popular demand, the patisserie is set to bring back its popular lamington croissants for Australia Day.

Head chef John Ralley has created the ultimate croissant filled with fresh cream and strawberry jam and topped with desiccated coconut after he was inspired by one of the nation's favourite cakes

Head chef John Ralley has created the ultimate croissant filled with fresh cream and strawberry jam and topped with desiccated coconut after he was inspired by one of the nation’s favourite cakes

Due to popular demand, the patisserie is set to bring back its popular lamington croissants

Due to popular demand, the patisserie is set to bring back its popular lamington croissants

Many customers who previously got their hands on one said they were pleasantly impressed with the flavour combination. 

‘We only got one of these to share. I cut it in half and ate my half while hubby is out playing tennis – and it’s now taking me every ounce of self control in my body not to eat his half. I seriously did not think it would be so good,’ one woman said.

And another foodie said: ‘Croissants never complain about their curves and neither should you! Best croissant I’ve ever had, I’m in love.’

Besides the croissants, there are all your usual pastries available on the menu, including the apricot & almond danish, cinnamon scroll and blueberry cheesecake.

But if you’re looking for something savoury, there’s the classic breakfast options like mushrooms with poached eggs on homemade toast, and bacon-and-egg roll served on a croissant.



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