KitCoffee

Cookie special available this weekend!

What started as a batch of burnt but otherwise perfect (iykyk) butter croissants ended as a wonderful delicious messy creation.

First, I made a salted caramel sauce and poached some of the croissants in the salted caramel. Then I cut up and toasted the rest of the croissants in order to turn them into crumbs. I also used burnt/browned butter which leans into the toasted, caramel nutty flavour profile, our 82% butterfat butter from is the most flavourful browned butter I’ve ever made. I creamed the salted caramel poached croissants into the butter and sugar mix, added white chocolate chips from and then rolled the cookies measured to 120g in the toasted croissant crumbs.

Come and get em.