Featured Recipe
Golden Croissants with Rum Caramel
By Kate
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Golden croissants soaked in a spiced egg-milk mixture. A caramel sauce with dark rum, butter, sugar, cream. Berries and bananas for freshness. Caramel cooked to amber, careful with cream addition. Croissants pan-fried till crisp and golden. Layered with fruit for texture and tartness. A balanced treat. 4 to 6 servings. Vegetarian, gluten-removed by choice of croissants. Slight cinnamon spice in custard. Moderate sweetness in caramel. Quick assembly and short cooking times. Traditional flavors with a twist.
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Prep:
22 min
Cook:
18 min
Total:
40 min
Serves:
4 to 6 servings
dessert
French cuisine
brunch
vegetarian
Introduction
Brittle caramel bubbling, thick and glossy. Dark rum adding warmth, butter softening edges. The smell – sugar turning deep amber. Croissants old enough to soak but not fall apart. Custard mix sweet, speckled with cinnamon and vanilla. Fruit in red and gold, fresh and sharp. Quick sear in butter, edges crisp, insides soft and dripping vanilla egg. Stacking halves, fruit bursting between. Ripples of caramel overtop, sticky dripping down sides. Sweet meets tart, smooth and crunchy together. Little breakfast or late dessert. Balanced but bold flavors, a mix of textures and warmth. Fade fast once plated, best shared.
Ingredients
Rum caramel
- 175 ml (3/4 cup) white sugar
- 30 ml (2 tbsp) water
- 140 ml (2/3 cup) heavy cream 35%
- 45 ml (3 tbsp) unsalted butter
- 15 ml (1 tbsp) spiced rum
- 3 eggs
- 390 ml (1 2/3 cups) milk
- 30 ml (2 tbsp) brown sugar
- 3 ml (1/2 tsp) vanilla extract
- 1 pinch ground cinnamon
- 5 croissants day-old, halved horizontally
- 25 ml (1 1/2 tbsp) unsalted butter
- 2 large bananas, sliced
- 450 ml (1 3/4 cups) fresh raspberries
Golden croissants
About the ingredients
Sugar reduced slightly from original to avoid overwhelming sweetness. Water amount trimmed to control caramel consistency — too much makes it soft, too little burns easy. Butter softened in caramel to enrich, but less than standard for a lighter finish. Spiced rum swapped in for traditional dark rum – adds a cinnamon and clove hint. Brown sugar in custard introduces a molasses note, replacing granulated sugar for depth. Five croissants instead of four to balance with fruit quantity; day-old croissants soak better and hold shape longer. Vanilla and cinnamon measured precisely to keep spice subtle, not overpowering. Fresh raspberries preferred over frozen to maintain freshness and color vibrancy. Bananas sliced thick enough to hold integrity after assembly but thin enough to blend texture. Butter for cooking cut down slightly to reduce grease but enough for crisp edges on croissants.
Method
Golden croissants
- 1. Whisk eggs, milk, brown sugar, vanilla, and cinnamon until mixed well. Set aside.
- 2. Heat butter in a large nonstick pan over medium heat. Dip each croissant half in custard mix, soak for 5 seconds, then immediately place in pan.
- 3. Brown croissants about 90 seconds per side until golden and slightly crisp. Add more butter if needed. Work in batches.
- 4. Arrange half the croissants on a serving plate. Layer with half the bananas and raspberries. Top with remaining croissant halves to form sandwiches. Add remaining fruit on top.
- 5. Combine sugar and water in a saucepan. Bring to boil, cook without stirring until deep amber color, about 8 minutes. Watch carefully to avoid burning.
- 6. Remove from heat; slowly add cream while stirring constantly. Be cautious of steam and splatters.
- 7. Return to low heat, stir until smooth. Remove from heat. Stir in butter and rum until fully melted and integrated.
- 8. Drizzle caramel over croissants and berries before serving. Pass remaining sauce alongside.
Rum caramel
Technique Tips
Start caramel first due to longer cook time, but monitor constantly once sugar boils — color changes fast. Cream must be added very slowly off heat to prevent violent bubbling — safety first. Reheat minutely to melt butter, never boil caramel after additions to preserve glossy texture. Croissant custard bath kept thin; too long in liquid softens croissants excessively, reducing pan-fry texture contrast. Medium heat essential for croissants: low doesn’t brown, high burns. Use nonstick skillet for even browning and easy flipping. Work in batches to avoid overcrowding pan and steaming croissants. Layer fruit immediately after initial croissants are placed to avoid softening; fruit provides freshness and acidity to offset richness. Assemble sandwiches carefully, pressing gently but firmly so croissant halves hold fruit without crushing. Reserve some caramel sauce to pass at table — drizzling pre-serving risks sogginess. Serve warm or room temperature for best texture contrast.
Chef's Notes
- 💡 Tip: Start the caramel alone. Sugar boils fast. Watch closely or it burns. Off heat, add cream in small amounts. Risk steam escaping.
- 💡 Tip: Croissants need care. Custard bath, brief soak. Too long makes them soggy. Pan should be medium heat. Crisp edges matter.
- 💡 Tip: Layering fruit enhances contrast. Bananas and raspberries provide freshness. Add right after croissants are cooked. Avoid soggy fruit.
- 💡 Tip: Reserve caramel. Drizzle it on plate, not croissants before serving. Heat can soften texture. Maintain contrast for better quality.
- 💡 Tip: Adjust rum for taste. Spiced rum adds warmth, enhances flavors. Monitor consistency of caramel – smooth is key, avoid hard bits.
Kitchen Wisdom
How long can I store leftovers?
Refrigerate. 2-3 days is best. Reheat gently. Do not freeze. Croissants lose texture if frozen.
What if my caramel hardens?
Reheat it slowly. Add a bit of cream. Stir until smooth. Avoid high heat. It burns fast, lose gloss.
Can I use other fruits?
Yes, use whatever is fresh. Strawberries, blueberries, or peaches work well. Each brings its own flair.
Is this gluten free?
Depends on croissants. Gluten-free options available. Check packaging. Use certified gluten-free for safety.
