After stuffing croissants with salted egg yolk custard, some bakeries and cafes are getting creative with what goes into the usually hollow French pastry.

Restaurant-bar Bridge in Seah Street launched its truffle custard croissant ($6.50) earlier this month together with its salted egg lava croissant ($5.90). The custard filling is mixed with truffle-infused honey.

Owner Lawrence Ngan, 35, says: "French toast served with truffle honey is one of the most popular items on our brunch menu.

"As the sauce is well liked among diners, we decided to offer something different and unique in our croissants with this sauce."

French pastry chain Antoinette plans to roll out six to eight flavours of croissants over the next three months.

Its chef-owner Pang Kok Keong, 40, believes diners here are receptive to the idea of loading croissants with fillings.

He says: "We are accustomed to eating buns with fillings, so this can also be applied to croissants and it also adds value to the confection."

While he is tight-lipped about the fillings, he says the new flavours will be a mix of sweet and savoury and some will feature "iconic local flavours".

He will introduce a croissant, Hot-Cross-Sant, which is a play on the hot cross buns eaten to celebrate Easter next month.

The pastry will be flavoured with cinnamon, raisins and brown sugar, and topped with a cross-shaped motif and drizzled with a sweet syrup.

"Croissants are as versatile as choux pastry," he says. "Their buttery flavour pairs well with both sweet and savoury ingredients, and there's an added crunch from the pastry."

Fusion cafe Kokomama Marketplace is looking at stuffing croissants with fillings such as dark and white chocolate sauce, green tea paste and azuki beans.

Its director Francis Huang, 51, says: "These flavours may be available later this year. We want to provide a wide variety of croissants to our customers."