This is the perfect way to serve up extra leftover croissants that are starting to get a little too hard.
Prep: 5 minutes
Cook: 10 minutes
Difficulty: Easy
Difficulty: Easy
Ingrédients
Flat Croissant
- 2 Tbsp Unsalted Butter
- 4 Tbsp Hot Honey (Zoë Olive Oil)
- 1 bunch Blueberries, (fresh, for granish)
- 2 Tbsp Powdered Sugar, (for garnish)
Olive Oil Caramel Topping
- 1/4 cup Spicy Maple Syrup, (make sure it’s cold)
- 1/4 cup Huile d'olive extra vierge
- 1 pinch Sea Salt
Process
- Using a rolling pin, try your best to flatten the croissants, set aside
- Melt your butter into a skillet, add your hot honey
- Once melted, add in your croissants, followed by a sheet of parchment paper and an additional skillet on top or something that carries weight to flatten the croissant
- Cook on each side for about 2 to 3 minutes or until golden brown
- While your croissants are cooking, get started on your caramel topping
- Add your olive oil, sea salt and cold maple syrup to a bowl; combine
- Remove croissants from the skillet and set them on top of a wire rack to cool down a bit
- Plate them up with toppings of your choice; I used the olive oil caramel, blueberries and powdered sugar
- Apprécier!
