How to Turn a Plain, Butter Croissant into a Special Sweet: Food Makeover at Home

Croissants are so beloved because they are perfectly flaky and buttery. From the first bite to the last one, these crescent-shaped pastries give a remarkable sense of indulgence and satisfaction. They're also remarkably versatile. Plain, butter croissants are the perfect blank canvas for you to practice your creativity and transform them into something extraordinary. Whether you're craving a sweet treat, a savory snack, or something in between, the croissant can be molded to suit your cravings.

You can make your own twice-baked croissants at home and experiment with different flavor profiles: it doesn't have to be limited to almond, chocolate or blueberry. Or turn them into bread puddings, or add them to custard-based trifles. You can also create a chocolate sandwich with a croissant that you can cook in a panini press or sandwich maker. Here are some ways you can give the humble croissant a makeover:

Croissant French Toast

Ingredients:

• 488 ml milk
• 125 gm flour
• 50 gm granulated sugar
• 2 eggs
• ½ tsp salt
• ½ tsp vanilla extract
• 2 tsp baking powder
• 6 croissants, halved lengthwise

Instructions:

• Preheat the oven to 200°C and line a baking tray with some foil.
• Then mix eggs, salt, sugar, milk, baking powder, and flour together in a bowl or a big enough vessel that can allow you to dip the croissant halves completely.
• Heat a large pan over medium heat and melt some butter. You can also use non-stick spray, if you have some.
• Dip each croissant half in the batter, then cook it completely on both sides. It should be deep brown and thoroughly cooked.
• Keep the cooked croissant french toast warm in the oven before serving.
• You can serve the french toast with fresh fruits, whipped cream, maple syrup, and honey.

Croissant Bread Pudding

Ingredients:

• 5–6 croissants, cut into 1″ cubes
• 500 ml milk
• 4 eggs
• 120 gm granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt

Instructions:

• Cut the croissant into 1 inch cubes, then create a flat layer with the pieces in a serving dish.
• For the pudding, whisk together 4 eggs, granulated sugar, vanilla extract, almond extract, and salt. Pour it over the croissant pieces, ensuring that every piece is covered.
• You can also cover the pudding with some sliced nuts like blanched and peeled almonds. They will crisp up in the oven and give a good crunch.
• Let the croissant cubes absorb the pudding for about 15 to 20 minutes.
• Until then preheat the oven to 176°C.
• Bake the pudding in the oven for 40 to 50 minutes or until the pudding is set and the top is golden brown.

Chocolate Banana Croissant Panini

Ingredients:

• 2 croissants
• 1 tbsp butter
• 60 gm or more Cadbury Bournville 70% Dark Chocolate (finely chopped)
• 1 banana (sliced into circles)

Instructions:

• Butter both plates of the panini press, then half the croissants.
• Place one half on the bottom and add a layer of chocolate, followed by banana. Sandwich with the other half. Repeat the same with the second croissant.
• Grill the croissant in the panini press for 10 minutes, slice the sandwich, and enjoy.

Croissant Ice Cream Sandwich

Ingredients:

• 2 croissants
• 1 tbsp butter
• 30 ml golden corn syrup or maple syrup
• 1 tsp ground cinnamon
• 1 tbsp sugar
• 375 ml ice cream of your preferred flavor 

Instructions:

• Place the croissants on a flat plate or your clean kitchen counter then flatten them with a rolling pin until they are about ⅛ of an inch.
• Then melt the butter in a pan and toast the flattened croissants on both sides.
• Cover the croissants with parchment paper, and add a heavy weight onto them so they can become even flatter. Cook them to crispy perfection.
• After that step is done, drizzle them with corn syrup or maple syrup, followed by a dusting of cinnamon and sugar.
• Cook them some more on the pan, keep the heat low, and let the sugars caramelize.
• Take the croissants off heat and let them cool down.
• Then add scoops of your favorite ice cream on one piece of croissant. Top it with the second piece of croissant.