MISO CARAMEL SMASH CROISSANT
Cost
Difficulty
Ingredients
For 1 portion
1 croissant
1 scoop of vanilla ice cream
20g miso caramel sauce
Miso caramel sauce
70g amber sugar
35 ml water
60 ml heavy cream, at room temperature
7g butter
10 g white miso
Associated Product
Recipe
This croissant combines crispy pastry, creamy vanilla ice cream and salty caramel miso sauce. Easy to assemble, it's a high-impact treat, perfect for keeping up with the trend for surprising and indulgent flavour combinations.
Preparation : 20 minutes
Flatten the croissant as thinly as possible using a rolling pin.
Cook both sides in a frying pan with melted butter until lightly caramelized and golden brown.
Prepare the miso caramel sauce :
In a saucepan, combine the sugar and water.
Heat over medium heat without stirring until the mixture turns into a deep amber caramel.
Remove from the heat and carefully add the cream (it will bubble).
Stir until smooth. Add the butter and mix until fully incorporated.
Return to low heat and whisk in the white miso until the sauce is smooth and glossy.
Remove from heat and let cool slightly before use.
Cook both sides in a frying pan with melted butter until lightly caramelized and golden brown.
Prepare the miso caramel sauce :
In a saucepan, combine the sugar and water.
Heat over medium heat without stirring until the mixture turns into a deep amber caramel.
Remove from the heat and carefully add the cream (it will bubble).
Stir until smooth. Add the butter and mix until fully incorporated.
Return to low heat and whisk in the white miso until the sauce is smooth and glossy.
Remove from heat and let cool slightly before use.
Dressing : 5 minutes
Place the smashed croissant on a plate.
Add a scoop of vanilla ice cream on top.
Drizzle with miso caramel sauce.
Finish with few hazelnuts if desired.
Add a scoop of vanilla ice cream on top.
Drizzle with miso caramel sauce.
Finish with few hazelnuts if desired.
Chef's tip
Elevate the flavour profile by adding a pinch of toasted sesame seeds on the caramelised croissant to reinforce the swalty contrast and create a more distinctive dessert signature.