Cube Croissants: square croissants with an extra dimension of flaky goodness

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What are cube croissants?

Cube croissants (also known as croissant cubes, cubic croissants or square croissants) are essentially the same recipe as their traditional crescent-shaped counterparts, but with a playful twist. The dough is meticulously cut into equally sized square pieces before being assembled and baked to golden cubic perfection. The resulting pastry resembles a wooden cube while the texture is a harmonious balance of crispy outer layers and a luscious, buttery interior. It is often filled and/or topped with a flavored cream like chocolate, vanilla or matcha.

Origin

The mastermind behind this audacious pastry invention, Bedros Kabranian, is a Swedish baker with a knack for pushing culinary boundaries. As a member of the Swedish national pastry team, Kabranian wanted to shake things up and put his own spin on the iconic French breakfast bread creating the first documented croissant cube in 2018.

Multiple bakeries like Little Pebbles in Toronto have made their own version for years since it was originally created. However, it wasn’t until late 2022 and well into 2023 that London’s Le Deli Robuchon helped make this perfect geometric pastry (10 cm x10 cm x10 cm) go viral internationally through social media, especially on TikTok.

flavors of cube croissants

Like its recent predecessor, the spiral croissant, the cube croissant also comes in a wide variety of flavors depending on which bakery you visit. To have an idea of what is typically available, here are some of the most popular flavors being served:

  • chocolate
  • vanilla
  • matcha
  • pistachio
  • strawberry
  • ube

Where can I get cube croissants?

While cube croissants are a French pastry with a modern twist created by a Swedish baker, they have spread throughout the world from London to Brisbane.

Most bakeries allow you to purchase the cube croissant in limited amounts like New York’s Julien Boulangerie while others ship their cubic croissants in small quantities like San Francisco’s Lil’ Alijo.

Although locations are quite limited since it’s a relatively recent food phenomenon on social media, here is an interactive map where you can find croissant cubes in the US:

other names for cube croissants

Again. like the spiral croissant, some bakeries have their own names for this cubic croissant. These include…

  • Le Cube Robuchon @ Le Deli Robuchon (London, England)
  • Cube Danish @ 232 Cakery (Tauranga, New Zeland)

How to make cube croissants

Making perfect cubic croissants requires precise measurements, careful handling of the dough, and proper shaping techniques. Here’s a straight-forward recipe that you can follow to enjoy these geometric croissants at home:

cube croissants square croissant

cube croissant

A flaky croissant with a soft interior in the shape of a cube.

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (cold)
  • 1 tablespoon active dry yeast
  • 1/2 cup water (warm)
  • 1/2 cup unsalted butter (room temperature)
  • your favorite filling/topping (e.g. chocolate ganache, whipped cream, maple syrup, etc. - optional)

Tools - see recommended products below for links:

  • cube mold (required for a perfect cube shape)
  • plastic wrap
  • rolling pin
  • mixing bowl

Instructions

    1. Add the flour, sugar, and salt together in a sizeable mixing bowl.
    2. In a separate container, dissolve fresh yeast in warm water, and let it sit for five minutes.
    3. Slice the cold butter into cubes and add 1/4 cup of it to the flour mixture. With your hands, mix the butter until it feels like rough sand.
    4. Gradually incorporate the yeast mixture into the flour mixture until it forms a dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
    5. Cover the dough with plastic wrap and allow it to rest for an hour until it doubles in size.
    6. Roll out the dough into a large rectangle.
    7. Spread room-temperature butter over two-thirds of the dough.
    8. Fold the unbuttered third over the middle third, then fold the other end over that (like folding a letter).
    9. Roll out the dough again into a large rectangle.
    10. Repeat steps 8 and 9.
    11. Fully cover the dough in plastic wrap and refrigerate overnight.
    12. The next day, cut the dough into squares to match the bottom of the cube mold; stack the squares until a cube is formed. (Optional: after stacking halfway, carefully pipe desired filling into the center of the cube).
    13. Bake at 375°F for approximately 20 minutes.
    14. Add any desired toppings. Bon appétit!

Did you make this recipe?

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