Creme Brulee Croissants

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Creme Brulee Croissants

Yield: 6-8 croissants

Equipment:

  • Saucepan
  • Hand Mixer
  • Piping Bag
  • Round Metal Tip

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes

A close-up of several glazed pastries cooling on a wire rack, with stacked white plates and a yellow cloth in the blurred background.

How To Make Creme Brulee Croissants

A top-down view of bowls and cups containing croissants, eggs, milk, sugar, vanilla, brown sugar, salt, and other baking ingredients arranged on a white surface.

Ingredients:

  • 8 Croissants
  • Brulee Topping
  • 2 cups white granulated sugar
  • 2 cups water

Salted Caramel Creme Filling

  • 2 tablespoons cornstarch
  • ¼ cup white granulated sugar
  • ¼ cup brown sugar
  • 4 cups heavy cream, divided
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 1 teaspoons salt
Six golden brown pastries with a flaky texture are arranged on a wire cooling rack.

Step-by-Step Guide

1. In a medium saucepan, whisk together the cornstarch, white granulated sugar, and brown sugar.

A white pan with cream, egg yolks, brown sugar, vanilla extract, and flour arranged separately, ready to be mixed.

Slowly add 2 cups of heavy cream, whisking to prevent lumps.

Add the egg yolks and whisk again until smooth.

A white skillet filled with smooth, thick yellow batter sits on a white surface.

2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency, about 5–7 minutes.

Remove from heat and stir in the vanilla extract.

Transfer the custard to a bowl and let it cool to room temperature, then chill for 20–30 minutes.

Round glass dish with yellow cake batter inside, placed on a circular wire cooling rack against a plain white background.

3. In a separate bowl, whip the remaining 2 cups of heavy cream with the powdered sugar and salt until soft peaks form.

A glass bowl containing cream and powdered sugar on a white surface.
A glass bowl filled with whipped cream is placed on a white surface.

Once the custard is chilled, gently fold the whipped cream mixture into the custard until smooth and fully combined.

A glass bowl containing white whipped cream with a mound of light brown peanut butter mixture on top, set against a plain white background.
A clear glass bowl filled with smooth, creamy, pale yellow cake batter on a white surface.

Refrigerate until ready to use.

4. To prepare the brulee topping, combine the granulated sugar and water in a saucepan and heat over medium heat until the sugar dissolves completely and the syrup thickens, becoming an amber color, about 10-15 minutes.

A white saucepan with a light wooden handle contains a cloudy, milky liquid on a plain white surface.
A white frying pan with a light brown, foamy liquid cooking inside, viewed from above on a white background.

5. Dip each croissant into the amber brulee topping and let the excess drip off, transferring to some parchment paper to set.

Repeat with all the croissants and allow the topping to cool and harden.

6. Once they are hardened, use a piping bag fitted with a round metal tip to fill each croissant with the salted caramel crème, inserting the tip into the side or bottom and squeezing until the croissant feels full.

7. Serve and enjoy!

A wooden board holds a pile of golden-brown, glazed pastries with a creamy filling, set against a white background.
Four glazed pastries with a golden-brown crust rest on a cooling rack, with plates and a yellow cloth visible in the background.

Creme Brulee Croissants

Print Recipe
A batch of six glazed pastries cools on a round wire rack, with a yellow cloth and stacked plates in the background.
Prep Time:20 minutes
Cook Time:25 minutes
Chill Time:30 minutes
Total Time:1 hour 15 minutes

Equipment

  • Saucepan
  • Hand mixer
  • Piping Bag
  • Round Metal Tip

Ingredients

Round Metal Tip

  • 2 cups white granulated sugar
  • 2 cups water

Salted Caramel Creme Filling

  • 2 tablespoons cornstarch
  • ¼ cup white granulated sugar
  • ¼ cup brown sugar
  • 4 cups heavy cream divided
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 1 teaspoons salt

Instructions

  • In a medium saucepan, whisk together the cornstarch, white granulated sugar, and brown sugar. Slowly add 2 cups of heavy cream, whisking to prevent lumps. Add the egg yolks and whisk again until smooth.
  • Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and let it cool to room temperature, then chill for 20–30 minutes.
  • In a separate bowl, whip the remaining 2 cups of heavy cream with the powdered sugar and salt until soft peaks form. Once the custard is chilled, gently fold the whipped cream mixture into the custard until smooth and fully combined. Refrigerate until ready to use.
  • To prepare the brulee topping, combine the granulated sugar and water in a saucepan and heat over medium heat until the sugar dissolves completely and the syrup thickens, becoming an amber color, about 10-15 minutes.
  • Dip each croissant into the amber brulee topping and let the excess drip off, transferring to some parchment paper to set. Repeat with all the croissants and allow the topping to cool and harden.
  • Once they are hardened, use a piping bag fitted with a round metal tip to fill each croissant with the salted caramel crème, inserting the tip into the side or bottom and squeezing until the croissant feels full.
  • Serve and enjoy!
Servings: 8 croissants
Glazed pastries cooling on a wire rack, with a white plate and a yellow cloth visible in the background.

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