4 Serves
83 Mins
Preheat your oven and bake the croissant dough until golden brown and flaky.
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PalestinianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
56 mg / 4,700 mgSodium
462 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a heavy-bottomed saucepan, melt the sugar over medium heat until it turns a deep amber color, stirring occasionally.
Carefully whisk in the heavy cream and a pinch of sea salt into the melted sugar, continuing to stir until the sauce is smooth and thickened.
Remove the caramel from the heat and allow it to cool slightly before drizzling generously over the warm croissants.
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Chinese
French