Baked & Prepared

Substitutes for Croissant in gelato

Croissant is a laminated wheat-and-butter pastry used as a flavor base and inclusion in gelato, contributing about 77% solids, 21% butterfat and a lightly caramelized, buttery character. In a gelato mix it behaves as a fat- and starch-rich solid with modest sugar. If you're out of croissant or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.