You may have seen or heard some horrifying news this week regarding Australia’s most sacred sponge being used to create a lamington burger, but please don’t let this put you off trying new lamington creations – especially this lamington croissant by Textbook Patisserie in Sydney’s Alexandria.

The pastry in question is made by Textbook owner and pastry chef, John Ralley, from a Callebaut chocolate croissant, pumped with strawberry jam and whipped cream, then coated in dark chocolate and desiccated coconut.

John Ralley said: “The success of our lamington croissant last year led me to create a 2.0 version of the croissant, using products that support local NSW businesses such as Pepe Saya and Wholegrain Milling. There’s nothing more iconic than a lamington. The challenge was to work the flavours and the texture of a lamington into a croissant and we believe we’ve succeeded.”

The lamington croissant will be available from Textbook Boulangerie-Patisserie this weekend (January 25-26) only. For more details, head to textbookpatisserie.com.au.