XL croissants SIX times the size of a regular patisserie available to order in Brisbane, could you finish one?

A Brisbane patisserie is taking orders for XL croissants six times the usual size. Watch our reporter tackle the challenge.

Six times the croissant, six times the fun: Brisbane patisserie C’est Du Gateau is now taking orders for XL croissants.

Frenchmen Sebastian Legendre and Frederic Pichon-Dignac moved to Brisbane six years ago, and their passion for quality French pastries brought them together and led them to open their own bakery on Grey St, South Brisbane.

Mr Legendre said the pair were thinking how to take their work to the next level and present something Australians had never seen before.

“They take maybe 45 minutes to one hour in the oven – it’s 15 to 17 minutes for a normal one – but these still get the perfect crisp and moisture inside, so it took a lot of hard work and dedication to recreate it on a bigger scale,” he said.

Frederic Pichon-Dignac and Sebastien Legendre with their giant croissants. Picture: Richard Walker

“It takes a lot of time to prep, to cook, we need to bake only this item at once, six times bigger than a croissant it takes so much more space in the oven and we’re pretty busy in the shop as well, hence why we don’t do it all the time, also, not everyone want to eat XL croissant every week.”

Mr Pichon-Dignac said for all their croissants, including the XL, they imported French butter to use with Australian flour and create a uniquely French-Australian pastry.

“We decided to use a good French product and a good Australian product to get the best of both places, but when you bite into it you know it is French because of the delicacy of the butter,” he said.

They are yet to see anyone finish one, so they are available for pre-order to have July 27 and 28 for those ready to try.

Reporter Shaye Windsor with the XL croissant