Total Prep/Cook Time: less than 20 minutes
- 1 Tube Refrigerator Croissants (or Croissants Pre-Made from a Bakery)
- Egg White (optional)
Glaze for 12 medium croissants:
- 1/2 Cup Cafe Ole Porter (the espresso in it adds a nice flair but any porter or stout would work)
- 1/2 Cup Brown Sugar
- 4 T (1/2 Stick) Butter
- 1/4 C Pecans Finely Chopped
Preheat the oven per croissant package directions. Place on the pan so they are ready to go in as soon as the oven preheats. Start the glaze now, and everything will be done in less than 20 minutes.
Prepare the croissants as directed on the package. Optional – brush the tops of the croissants with egg white prior to baking for a nice browning effect.
Glaze: Heat all the ingedients in a small saucepan over medium-high to high heat. You want a rapid bubble. Cook and stir constantly until mixture thickens, about 10 minutes at a boil. Stir continuously to avoid burning the glaze. Remove from heat and let stand for appx 3 minutes to thicken. Pour over the croissants when they are pulled from the oven. Sprinkle with a dusting of pecans and serve warm.
This is what the mixture will look like right before it’s time to pull it from the heat. It will be thinner than syrup when boiling, but will thicken nicely after a few minutes.
Since it’s just the two of us, I half the recipe for the glaze and use it on the left over croissants from dinner. Easy and special.
Note: This would also be good over a cinnamon raisin biscuit or some coffee cake. This can be cooled, stored in the fridge and reheated. It’s not ideal, but it works.