Make crispy caramel-like fragile things with old pastries

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I was crazy about Costco’s croissants as a tween.My mother will buy those huge plastic containers It My sister and i like In a few days. They were my favorite bread. today, In grocery stores, you are often tempted by a container of all-butter croissants of the same size. attractive— But as a one-person household Half, I refrain from buying them from the mild fear I’ll do A lot of old croissants come out.

But that fear was overthrown. When you enterI’m eating crispy, Sweet and caramelized croissants are brittle, Put bread crumbs on my entire MacBook..The fragility of croissants is worth the bread crumbs..

The fragility of croissants is not my invention.I found a recipe Food52Inspired by the people of Seattle’s Seawolf Bakery. (The fragility of croissants is what they make with croissants a day old.) thing teeth Easy to make: Slice the croissant and Syrup made from half and half and sugar, and bake In the oven at 300 degrees until crispy..Result is flake Sweets between pastries and cookies, and that That’s excellent.

But that’s not all Can old croissants Benefit from fragile treatment. I fragile the old glossy cinnamon rolls from the grocery case, and it was great too.East donuts ((((Or other Absorbent and durable Pastry) It works again.eventHis recipe teeth Slightly riffable: I happened to run out of white sugarSo I used brown.. guess what?Still delicious..

Brown sugar pastry brittle

material

• Old pastries (although some are fresh)
• 1/2 cup half & half
• 3/4 cup brown sugar (or white sugar)
• 1 teaspoon kosher salt

Set the oven to 300℉.Slice the pastry 14-1/2 inch thick And set Aside. Start heating half and half over medium to low heat, mix sugar and salt, and whisk until both are melted.

Soak both sides of each pastry slice in syrup and gently squeeze the pastry to squeeze out the excess. The pastry should be moistened with syrup throughout, but should not drip.Place on a baking sheet lined with silicone baking mat or parchment paper Bake for 45 minutes while rotating the baking sheet about half way.

rear There are 45 minutes After that, poke the pastry a little (be careful as the sugar is hot!).They need to be solid Give a little. Remove them from the oven and let them cool for 10 minutes.If It doesn’t feel brittle after cooling, so put it back in the oven for another 5 minutes.