Home-grown French patisserie Antoinette has launched a new product, the salted egg lava croissant. Chef-owner Pang Kok Keong’s latest concoction follows the trend of the flaky pastry with a molten centre making waves when it first appeared in Urban Bakery Works in Hong Kong and Seven Oaks Bakery Cafe in Johor Bahru, Malaysia.

(Related: Chef Pang Kok Keong does savouries as well as he does desserts.)

“Pairing salted yolk with croissant is really not far-fetched. Think of it as a crispy and flaky liu sha bao,” says Pang, who adds that salted egg croissants have an added element of texture and a richer pastry compared to the steamed Chinese custard bun.

Here are five things to know about Antoinette’s golden creation:

1. The salted duck egg yolks are tossed in brandy to get rid of any lingering fishy smell.

2. The Antoinette kitchen goes through 1,000 yolks daily to make the custard filling.

3. It takes four staff an hour just to hand-sieve the yolks for a fine silky texture.

4. At least three salted yolks go into the making of each croissant (don’t think about this when you bite into one).

5. Only 300 salted egg lava croissants are made fresh daily. Last we heard, people have started queueing from as early as 8.30am to make sure they get their hands on one of these.

The salted egg lava croissant is currently available at Antoinette’s Penhas outlet. Antoinette’s Mandarin Gallery and Softel outlets will retail from Feb 10.

30 Penhas Road
Tel: 6293-3121