Flat Croissants With Olive Oil Caramel Topping (Edit recipe)

The Taste of Montreal

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This is the perfect way to serve up extra leftover croissants that are starting to get a little too hard.

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 2

Ingredients

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

0.25 cup Spicy Maple Syrup, (make sure it's cold)
0.25 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil)
1 pinch Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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
Enjoy!

Notes

Let croissants cool on a wire rack to ensure they remain crunchy once pan fried. Avoid placing parchment paper on the rack, this will create moisture and make the croissant soggy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	609
Fat:	40 g
Carbohydrates:	71 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	237 mg
Fiber:	0 g
Sugars:	64 g
Calculated per serving.