Imagine biting into a buttery, flaky croissant and discovering the creamy, caramelized magic of crème brûlée hidden inside. That’s exactly what you’ll experience with these Crème Brûlée Croissants. They bring together two iconic French delicacies in one irresistible package that will transform your breakfast or dessert game forever.
This pastry creation marries the crackling sugar top and silky custard of a classic crème brûlée with the honeycomb layers of a perfectly laminated croissant. The result? A treat that’s both familiar and excitingly novel at the same time.
Why This Recipe is Awesome
What makes Crème Brûlée Croissants truly special is how they elevate the ordinary pastry experience into something extraordinary.
Unlike regular croissants, these pastries surprise you with a luscious vanilla bean custard center that adds a creamy richness to every bite. The caramelized sugar topping creates that signature “crack” experience—that magical moment when your spoon (or teeth) breaks through the brittle caramel surface. It’s an interactive eating experience that engages all your senses.
As a pastry chef’s favorite, this recipe strikes the perfect balance between impressive and achievable. While it looks like something from a high-end Parisian bakery, I’ve simplified the process so you can recreate this magic in your own kitchen without specialized equipment or years of training.
Equipment needed: Baking sheet, parchment paper, pastry brush, small saucepan, mixing bowls, whisk, piping bag (optional), kitchen torch or broiler
Crème Brûlée Croissants
Ingredients
- 8 large fresh croissants (store-bought or homemade)
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar plus extra for topping
- 1 vanilla bean split and scraped (or 2 teaspoons pure vanilla extract)
- Pinch of salt
- 2 tablespoons cornstarch for thickening the custard
- 1/4 cup turbinado or demerara sugar for the caramelized topping
Instructions
- Prepare the croissants by using a serrated knife to cut a small pocket into the side of each croissant, being careful not to cut all the way through. This creates a space for the custard filling while maintaining the integrity of the pastry.
- Make the custard filling by combining heavy cream and vanilla bean (both seeds and pod) in a saucepan. Heat over medium-low until steaming but not boiling, then remove from heat and allow the mixture to steep for 15 minutes.
- Whisk the egg yolks with sugar and salt in a medium bowl until the mixture becomes pale yellow and slightly thickened. Gradually stir in the cornstarch until completely incorporated.
- Temper the egg mixture by slowly pouring about 1/2 cup of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from curdling when added to the hot cream.
- Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes).
- Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any lumps. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate until completely chilled (at least 2 hours).
- Fill the croissants by transferring the chilled custard to a piping bag (or use a small spoon) and carefully pipe the custard into the pocket of each croissant. Be generous but careful not to overfill.
- Prepare for brûléeing by sprinkling a thin, even layer of turbinado or demerara sugar over the top of each filled croissant. The coarser sugar creates a better caramelization than regular granulated sugar.
- Caramelize the sugar using a kitchen torch, moving it continuously across the surface until the sugar melts and turns a deep amber color. If you don’t have a torch, place the croissants under a broiler set to high for 1-2 minutes, watching carefully to prevent burning.
- Serve immediately while the caramelized sugar is still crisp and the contrast between the warm, crackling top and cool, creamy filling is at its most magical. These are best enjoyed fresh!
Notes
- For the best results, use croissants that are fresh but a day old—they’ll hold their shape better when filled.
- The custard can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- If you’re short on time, you can use instant vanilla pudding mix as a quick substitute for the homemade custard, though the flavor won’t be quite as rich.
- For a deeper flavor profile, try infusing the cream with a cinnamon stick or orange zest while steeping.
- Allow the filled croissants to chill for 30 minutes before adding the sugar topping—this helps create a more dramatic temperature contrast when served.
Calories & Nutritional Info
- Calories per serving: Approximately 450-500 calories per croissant
- Carbohydrates: 45g (primarily from the croissant and sugars)
- Fat: 30g (from the croissant’s butter and heavy cream)
- Protein: 8g
- Contains: Gluten, dairy, and eggs (major allergens)
- Not suitable for: vegan or dairy-free diets
Common Mistakes to Avoid
- Overheating the custard – If the mixture gets too hot too quickly, the eggs will scramble instead of forming a smooth custard. Always cook over medium-low heat and stir constantly.
- Skipping the tempering step – Adding hot cream directly to egg yolks will result in scrambled eggs. Always temper by slowly adding hot cream to eggs while whisking.
- Using regular granulated sugar for the topping – It won’t caramelize as effectively as turbinado or demerara sugar, which creates that perfect crackable crust.
- Filling the croissants too far in advance – This can make them soggy. Fill them no more than 1-2 hours before serving, if possible.
- Holding the torch too close or in one spot – This can burn the sugar instead of caramelizing it. Keep the torch moving in circular motions about 2 inches from the surface.
Alternatives & Substitutions
- Dairy alternatives: For a lighter version, substitute half-and-half for the heavy cream (though the custard won’t be quite as rich).
- Flavor variations: Add 1-2 tablespoons of coffee liqueur, bourbon, or Grand Marnier to the custard for an adult version.
- Chocolate lovers: Mix 2 ounces of melted dark chocolate into the finished custard for a chocolate crème brûlée filling.
- Fruit infusion: Layer thin slices of strawberries or raspberries inside the croissant before adding the custard.
- Mini version: Use mini croissants for bite-sized treats perfect for brunch gatherings or dessert platters.
- No-torch method: If you don’t have a kitchen torch, sprinkle sugar on top and place under a broiler for 1-2 minutes, watching very carefully to prevent burning.
FAQs
Can I make these ahead of time?
You can prepare the custard up to 3 days in advance, but I recommend filling and caramelizing the croissants just before serving. The magic of Crème Brûlée Croissants is in that contrast between the crackling warm top and cool, creamy filling.
How do I store leftovers?
Once assembled, these are best eaten immediately. However, if you must store them, place in an airtight container in the refrigerator for up to 24 hours. The caramelized sugar top will soften, but they’ll still taste delicious.
Can I freeze the filled croissants?
I don’t recommend freezing the filled croissants as the custard will separate when thawed and the texture of the croissant will suffer. Better to enjoy them fresh!
What if I don’t have a kitchen torch?
A broiler works as a substitute! Place the sugar-topped croissants on a baking sheet about 4 inches from the broiler element. Watch them constantly and rotate if needed for even browning—it should take just 1-2 minutes.
Can I use vanilla extract instead of a vanilla bean?
Absolutely! Substitute 2 teaspoons of pure vanilla extract for one vanilla bean. Add it after cooking the custard rather than during the heating process to preserve the flavor.
Why is my custard lumpy?
This typically happens when the eggs cook too quickly. To fix lumpy custard, strain it through a fine-mesh sieve and whisk vigorously. To prevent this, make sure to temper the eggs properly and cook over gentle heat.
Final Thoughts
Crème Brûlée Croissants represent the beautiful marriage of two French classics, creating something even greater than the sum of their parts. There’s something truly magical about breaking through that caramelized sugar crust into the creamy custard filling, all wrapped in buttery, flaky layers. Whether served for a special breakfast, brunch celebration, or elegant dessert, these croissants never fail to impress. Happy baking—and even happier eating!
