Salted Browned Butter Maple Croissants
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A Note from Feedfeed
Using pre-made puff pastry makes creating these Salted Browned Butter Maple Supreme Croissants a breeze, allowing you to enjoy the viral sensation without the fuss of homemade dough. The puff pastry's flaky, buttery layers perfectly mimic the texture of traditional croissants. At the same time, the rich whipped filling and maple glaze add a sweet and salty flavor that's simply irresistible. With just a few simple steps, you can enjoy these breakfast pastries and satisfy your cravings for something uniquely sweet.
- Recipe Card
Recipe Card
For the "croissants"
ingredients
- 1 package puff pastry, thawed
- 1 egg, beaten for egg wash
- Splash of milk, for egg wash
For the whipped filling
ingredients
- 1 pint heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the maple glaze
ingredients
- 3 1/2 tablespoons unsalted butter, browned
- 2 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 2-4 tablespoons, milk
- Pinch of sea salt, to taste
Method
Step 1
Preheat the oven to 400˚F and follow the defrosting instructions for the puff pastry.
Step 2
Slice the puff pastry into strips about 2 inches tall. Roll them gently into spirals, using 3-4 strips per croissant. Seal the edges with egg wash.
Step 3
Spray ramekins or pastry rings with nonstick spray. Place the pastry spirals in the center and brush with egg wash.
Step 4
Place another baking sheet on top for a crispy, flattened style croissant. Bake for about 35 minutes, until golden and crispy. Remove the top baking sheet and bake for an additional 2-3 minutes.
Step 5
For the filling, whip the heavy cream, maple syrup, and vanilla extract until fluffy. Refrigerate until ready to use.
Step 6
For the glaze, brown the butter in a saucepan over low heat until nutty and browned. Combine with powdered sugar, maple syrup, and a pinch of sea salt.
Step 7
Once the croissants are fully cooled, use a straw or skewer to poke a hole in each. Fill with the whipped cream using a piping bag or ziplock bag with the corner cut.
Step 8
Top with a scoop of glaze and sprinkle with sea salt.
Step 9
Serve immediately or store in the fridge to keep the whipped cream set.