3 medium sized Granny Smith apples cut into small cubes
150 gr White sugar
30 gr Unsalted butter
135 gr White sugar (to coat the croissants)
2 tsp Ground Cinnamon
Sauce
70 gr Unsalted butter
90 gr Brown sugar
35 ml 35% cream
1 Pinch of salt
1 tsp Vanilla extract
/ Preparation
STEP 1
Preheat the oven to 345°F. Peel the apples and cut them into small cubes.
STEP 2
Caramelize 150 gr of white sugar using direct heat. Once the sugar has turned a light amber, add 30 gr of butter, stir in, then stir in the apples. Cook the apples in the caramel until slightly tender. Pour out onto a parchment lined baking sheet to cool rapidly.
STEP 3
In a saucepan, combine 70 gr of butter, 90 gr of brown sugar, 35 ml of 35% cream, a pinch of salt and the vanilla. Place on medium heat and whisk the mixture together until the butter has melted. Remove from the heat and set aside.
STEP 4
Stir together the 135 gr of white sugar and 2 tsp of cinnamon. With the croissants mostly thawed, cut the croissants into one-inch pieces and toss in the cinnamon sugar mixture making sure all the pieces are well coated.
STEP 5
Butter the muffin molds. Begin building by placing 1-1 1/2 tablespoons of caramelized apples at the bottom of the mold. Add cinnamon croissant pieces, and finish by pouring the sauce over the croissant pieces until it reaches the top.
STEP 6
Place on a parchment lined baking sheet (there will be overflow from the sauce), set the fan speed to low, and bake at 345°F for approx. 25 minutes.
STEP 7
Once out of the oven, allow to completely cool before removing from mold. Serve warm and accompany with ice cream, creme Anglaise, natural whipped cream, or caramel sauce.
