Dessert
Crème Brulé Croissant
Crème Brulé Croissant, the iconic dessert with the ultimate texture and flavor: soft, fluffy, crisp, creamy and sweet. Whether you're baking for a special occasion or simply want to treat yourself, this recipe is for you. Impossible to resist!
Crème Brulé Croissant, special occasion or simply want to treat yourself? recipe is for you. Try this iconic dessert with the ultimate texture and flavor!
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyMedium![Servings]()
ServingsPortions 8
Caramelized croissant:
- 8 croissants
- 1 cup sugar
- 1 cup water
For the Creamy Crème Brulle Cream:
- 2 1/2 cups oat or almond milk
- 6 large egg yolks or vegan alternative
- 2/3 cup granulated sugar, divided
- 1/3 cup corn starch
- 1 vanilla bean, split and scraped
For the whipped creamy:
- 1 Violife Supreme Creamy
- 3.5 oz fresh strawberries, finely diced
- 1 cup icing sugar
- Make the caramel by melting the sugar and water in a pan. Without stirring allow for the caramel to form. When the bubbles start to turn golden, remove from heat and use thongs to dip the croissants into the caramel. Set aside on a cooling rack.
- To make the cream, whisk the ingredients together in a medium saucepan over medium heat until the cream starts to thicken. Be careful it will thicken quickly, and you don’t want to overheat it.
- In a bowl, whisk the creamy with the icing sugar using a hand mixer and beat until fluffy. Fold the whipped creamy into the crème brulee cream along with the strawberries.
- Place cream into a piping bag. Make a hole in the bottom of each croissant and fill with the cream. Serve.
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