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Einsteins_coffee_mug t1_iy495i4 wrote

How do you achieve the brûlée?

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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

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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?

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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

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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.

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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

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