French baked caramel croissants with crispy bacon and whipped vanilla cream
4 servings Prep: 10 mins, Cooking: 20 mins By Ilse Kleinsmidt
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Ingredients (11)

200 g diced bacon — Eskort
4 croissants
1 tbsp butter
1/2 cup light brown sugar
1/2 cup treacle sugar
1 tsp vanilla essence
1/2 cup cream
1/2 tsp salt
1 cup double cream
3 tbsp castor sugar
1 tsp vanilla essence
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Preheat the oven to 180°C.

Heat a frying pan over a moderate heat then add the butter with the sugars and the vanilla essence.

Stir until the butter has melted and the sugar starts to caramelise. Add the cream and the salt then stir until the sugar has dissolved.

Cut the croissants into halves and place them into the caramel sauce with the open side to the top.

Cover the croissants with baking paper and bake for 15-20 minutes.

Fry the diced bacon in a frying pan until crispy.

Remove the croissants from the oven and top with the crispy bacon.

To serve:

Whip the cream with the castor sugar and vanilla until stiff.

Serve the whipped cream on the caramel croissants.

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