Chocolate caramel croissant brittle
Prep
20 min
Total
1 hour 30 min
Makes
24 Pieces
Who doesn't love a new take on croissants?
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We all have questions about baking, especially as beginners. We’ve been wondering what the difference between brittle and bark is. They seem so similar but Chef Paul Lillakas has the answers we’re looking for.
Brittle involves boiling sugar to stick your ingredients together and create a crunch. By contrast, bark doesn’t use boiled sugar and instead uses alternate ingredients to stick everything together.
Ingredients
1/2
Cup 10% Cream
3/4
Cup Granulated Sugar
1/2
Teaspoon Sea Salt
1
Teaspoon Vanilla Extract
4
Large (or 6 small) Day-Old Croissants
75
Grams Dark Chocolate Chips
Instructions
- Preheat oven to 300F.
- In a heat-safe bowl or glass measure, microwave cream until just simmering, about 2 minutes. Stir in sugar, sea salt and vanilla until dissolved. Slice croissants into 1/2 inch (1 cm) pieces.
- Line 1 large or two small sheet pans with parchment paper. Working one slice at a time, dip croissant slices into cream mixture, squeezing excess out. Arrange onto a prepared baking sheet.
- Bake until dried and crisp, about 45-55 minutes. Tip: Remove smaller pieces at the 45-minute mark and return larger pieces for additional time, if needed. Let come to room temperature.