Submitted by Accomplished-Stuff36 t3_z6vkbd in food
Comments
Accomplished-Stuff36 OP t1_iy3glju wrote
Thankyou alot!
budgeatapp t1_iy3jxbs wrote
That's some serious brulee you've achieved!
Accomplished-Stuff36 OP t1_iy3mlel wrote
Einsteins_coffee_mug t1_iy495i4 wrote
How do you achieve the brûlée?
throwaway4DPPetc t1_iy4jkf7 wrote
Nice! Has the creme been piped inside the croissants?
Accomplished-Stuff36 OP t1_iy4jqiw wrote
I should have probaly named this Brûléed Croissants, Not enough room for creme, i think the texture of the Croissants might have been ruined by a filling, but thats just me.
Accomplished-Stuff36 OP t1_iy4jxwp wrote
Its simply just 2 cups sugar and 1 cup water heated until the sugar reaches a hard crack stage, after the Croissants are done, theyre dunked into the sugar water solution, and quickly dunked into an ice cold water bath. Then the sugar hardens and forms a thin crystallised layer around the Croissants. Not traditionally how youd Brûlée something, but same concept with the hardened sugar
Fluffy_Munchkin t1_iy4m8n0 wrote
I would not call these "creme bruleed" croissants in this situation. The sugar must be caramelized by some means to be "bruleed"; it means "burnt", not "sugar-coated". Maybe "candied ", or lollipop croissants. 😆
Are they cream-filled?
Accomplished-Stuff36 OP t1_iy4oji6 wrote
The sugar was slightly burnt when I coated them, so it had a small hint of Brûléed taste, probably should have just called it Brûléed Croissants
Einsteins_coffee_mug t1_iy5yxua wrote
Oh nice, dunked!
I was thinking it was sprinkled on top and then torched/broiled but it looked too uniform.
My wife just made a batch of croissants, this would be interesting to try.
Accomplished-Stuff36 OP t1_iy65hde wrote
Well make sure not to over boil the sugar solution if you guys decide to do it, my first try ended up with me cleaning my pan for an hour
lynivvinyl t1_iy3bwi6 wrote
This sounds delectable!