The study, from the Queen Mary University in the UK, applied the technique for making the flaky pastries to an energy storing device.
Croissants are made by pushing and folding dough until it is densely layered – a technique the researchers used on what is known as a dielectric capacitors.
The results were that it could store 30 times more energy than any other device of its kind – and deliver solar-powered energy night and day.
Unlike nuclear and coal power, solar can’t be switched on or off, making storage one of the biggest challenges for renewable energy.
The study is believed to be valuable for the future of like wind and solar energy.
