Mini Croissant Caramel Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, whisk together 2.5 cups all-purpose flour, 2.25 tsp instant yeast, 3 tbsp granulated sugar, and 1 tsp salt. Stir in 3 tbsp warm whole milk, 1/2 cup warm water, and 2 tbsp softened butter. Mix with a dough hook or wooden spoon until a shaggy dough forms. Knead 4–6 minutes until smooth and slightly tacky but not sticky (add up to 1–2 tbsp flour if too sticky). Form into a disc, cover with plastic wrap, and chill in the refrigerator 30 minutes.

Prepare butter block for laminating

While dough chills, pound or grate 10 oz cold unsalted butter between sheets of parchment into a 7x7-inch square about 1/2-inch thick. Keep butter cold but pliable; refrigerate briefly if it becomes too soft.

Roll and laminate (basic 3-fold)

On a lightly floured surface, roll chilled dough into a 10x10-inch square. Place the butter block centered on the dough at a 45° angle (diamond) leaving even margins. Fold corners of dough over butter to fully encase it, pinching seams. Roll gently into a 10x14-inch rectangle. Perform a letter fold (fold one-third toward center, then fold remaining third over it). Rotate dough 90°, wrap in plastic, and chill 30 minutes. Repeat two more times (total 3 letter folds) with 30-minute chills between folds. After final chill, roll dough into a 10x14-inch rectangle about 1/8-inch thick.

Cut mini croissants

Trim edges into a neat rectangle. Cut dough into strips 3 inches wide, then cut each strip into triangles roughly 3 x 4 inches (base 3 inches, height 4 inches) to yield about 18–24 mini croissants depending on trimming. Stretch each triangle slightly, make a small slit in the center of the base, place a gentle pull on the ends and roll from base to tip, tucking the tip under the croissant. Place on baking sheets lined with parchment, seam-side down, leaving 1 inch between each. Brush lightly with egg wash (1 beaten egg + 1 tsp water).

Proof and bake

Cover loosely with plastic or a clean kitchen towel and proof somewhere warm (75–80°F / 24–27°C) until puffy and nearly doubled, about 45–75 minutes. Preheat oven to 400°F (200°C) during the last 15 minutes of proofing. Brush again with egg wash just before baking. Bake one sheet at a time on the middle rack for 12–14 minutes until deep golden brown and flaky. Rotate halfway if necessary. Remove to a wire rack to cool slightly.

Make quick salted caramel

In a small, heavy-bottomed saucepan over medium heat, melt 3 tbsp granulated sugar without stirring initially — gently swirl pan as edges melt. When sugar becomes an amber-brown liquid, immediately add 2 tbsp unsalted butter and whisk until incorporated (careful, it will bubble). Remove from heat and slowly whisk in 3 tbsp warm heavy cream until smooth. Stir in 1/4 tsp sea salt. If lumps form, return to very low heat and whisk until smooth. Let caramel cool about 5 minutes to thicken slightly; it should be pourable but not runny.

Optional glaze

If you prefer a sweeter glaze, whisk 2 tbsp powdered sugar into 1–2 tsp of the cooled caramel until smooth to make a thinner glaze for drizzling.

Fill or top the croissants: For filled version, once croissants are warm (not piping hot), use a small spoon to make a shallow incision in the side and pipe or spoon about 1 tsp of caramel into each croissant. For topped version, drizzle 1–2 tsp caramel over each croissant using a spoon. Brush any exposed edges with 1 tbsp softened butter if desired for extra shine and flavor.

Finish and serve: If you used the optional glaze, drizzle that over the caramel-topped croissants for a decorative finish. Allow caramel to set ~5 minutes. Dust lightly with remaining powdered sugar if desired. Serve warm or at room temperature. Store cooled croissants in an airtight container at room temperature up to 2 days; refresh in a 325°F (160°C) oven for 4–6 minutes to re-crisp.