Imported from TikTok
Crème Brûlée Croissants
Croissants dipped in an amber sugar syrup for a crisp crème-brûlée-style shell, then filled with chilled vanilla bean custard folded with sweetened whipped cream. The result combines a crackly caramelized topping with a cool, creamy filling.
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Ingredients
- All-butter sandwich croissants (The video uses croissants purchased from Sam’s Club; the visible package is labeled 12 count.)
- 1 cup Granulated sugar, for brûlée topping (The creator first used 1/2 cup each of sugar and water, then added another 1/2 cup of each, for a final amount of 1 cup sugar and 1 cup water.)
- 1 cup Water, for brûlée topping (Used in a 1:1 ratio with the sugar.)
- Egg yolks (Quantity was not clearly stated in the supplied source.)
- Granulated sugar, for custard (Quantity was not clearly stated in the supplied source.)
- Cornstarch (Quantity was not clearly stated in the supplied source.)
- Heavy cream, for custard (Quantity was not clearly stated in the supplied source.)
- Vanilla bean paste (Quantity was not clearly stated in the supplied source.)
- Heavy cream, for whipped cream (Quantity was not clearly stated in the supplied source.)
- Powdered sugar, for whipped cream (Quantity was not clearly stated in the supplied source.)
Steps
- 1
Combine 1 cup water and 1 cup granulated sugar in a saucepan, maintaining the stated 1:1 ratio.
- 2
Cook the sugar-and-water mixture until it reaches an amber-ish color, forming the brûlée topping. The source does not specify a cooking temperature or exact duration.
- 3
Carefully dip the top of each croissant into the hot sugar mixture to coat it. The sugar is extremely hot, so handle it carefully.
- 4
Set the coated croissants aside to rest until you are ready to fill them, allowing the sugar topping to set.
- 5
For the custard, combine the egg yolks, custard sugar, and cornstarch. Mix thoroughly until smooth.
- 6
Add the heavy cream for the custard and the vanilla bean paste. Mix until smooth.
- 7
Place the custard mixture over medium to medium-low heat and continue mixing constantly.
- 8
Continue cooking and stirring until the mixture thickens. Remove it from the heat as soon as it thickens so the egg yolks do not curdle.
- 9
Transfer the thickened custard to another bowl and refrigerate it until fully cooled.
- 10
While the custard cools, whip the remaining heavy cream with the powdered sugar to make sweetened whipped cream. Chill it thoroughly as well.
- 11
When both the custard and whipped cream are thoroughly chilled, add the whipped cream to the custard and carefully fold it in until combined.
- 12
Prepare the croissants for filling by making small holes in them. Fill them with the crème brûlée mixture using a piping bag with a tip, or another filling method mentioned in the source.
- 13
Serve the filled croissants after the filling has been added and the brûlée topping has set.
Notes
The supplied source does not clearly provide the quantities for the custard or whipped cream, nor an exact cooking temperature or duration for the sugar syrup and custard. The visible OCR contains fragmented measurements that cannot be reliably interpreted. A comment suggests filling the croissants before applying the sugar topping, but the creator’s spoken sequence applies the topping first and fills them afterward; the spoken recipe was followed here.
Nutrition per serving
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