Well make sure not to over boil the sugar solution if you guys decide to do it, my first try ended up with me cleaning my pan for an hour

The sugar was slightly burnt when I coated them, so it had a small hint of Brûléed taste, probably should have just called it Brûléed Croissants

Its simply just 2 cups sugar and 1 cup water heated until the sugar reaches a hard crack stage, after the Croissants are done, theyre dunked into the sugar water solution, and quickly dunked into an ice cold water bath. Then the sugar hardens and forms a thin crystallised layer around the Croissants. Not traditionally how youd Brûlée something, but same concept with the hardened sugar

I should have probaly named this Brûléed Croissants, Not enough room for creme, i think the texture of the Croissants might have been ruined by a filling, but thats just me.

Thanks!

Thankyou alot!

We have Twix in the Uk as well, this is quite different though

Yea they’re probably my limit aswell, I’ve made sweeter things, which was a mistake

Depends where your from, as it’s from Scotland, you can practically buy these anywhere in the UK

Here y’all go https://www.janespatisserie.com/2020/04/22/millionaires-shortbread-2/

True, made these specially for my classes