I’m often being told off for apologising too much. I once had a showdown with a colleague who told me to stop apologising. I found it bloody patronising to be told that my politeness is a sign of weakness. I told him that I’d rather have too many manners than not enough LIKE SOME PEOPLE.
(Before I apologised, or course.)
Now I’m no longer gainfully employed in a proper job, I’ll apologise until my heart’s content. I find it cathartic when I’ve made a mistake or cocked up. It goes some way to putting things right doesn’t it?
Well my friends. Let me apologise for what I’m about to bring into your life. Yes. I put a Cadbury’s Caramel Egg into a croissant. It’s filthy. I’m sorry, I’m sorry, I’m sorry.
Actually, this time I’m not really sorry. They are too good.
Here’s what needs to happen, first go hunter gathering for your ingredients..
Pop open your tube of dough.. (Added bonus to this recipe – it’s as satisfying as bubble-wrap popping.)
Roll out and stuff with frozen caramel eggs..
Bake and boom, eat with caramel dribbling down your chin.
Are you ready for the money shot?
They were a resounding success in this house. (Don’t worry, this isn’t their normal breakfast, obviously and raspberries cancel out the sugar anyway, doh.)
FANCY MORE EASY EASTER RECIPES?
- Creme Egg Brownies – Always a winner.
- Mini Egg Fudge – Just 3 Ingredients.
- Creme Egg Fudge – Sooo good!
How to make Caramel Egg Stuffed Croissants:
Caramel Egg Stuffed Croissants
Ingredients
- Pack of ready to pop croissant dough
- 6 Cadbury's Caramel Eggs
- 1 Egg beaten
Instructions
- Freeze your Caramel Eggs overnight.
- When you're ready to bake, preheat the oven to 200C.
- Open out your croissant dough and cut along the markings to make 6 triangles.
- Brush with beaten egg.
- Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who'd've thought it?!)
- Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
- Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
- Bake in the pre-heated oven for about 10 minutes or until golden.
- Leave for about 5 or 10 minutes before eating.
Nutrition (per serving)
Kate - gluten free alchemist says
Brilliant! Croissants and melty eggs all in one….. That’s one happy little boy!
Julie's Family Kitchen says
Genius, best Easter breakfast ever.
Sarah Barnes says
Thanks lovely!
Cyndi DeWitt says
Are those the full size Cadbury eggs, or the small ones? I’d hate to have a huge chocolate and caramel mess on the baking sheet, thus wasting all that lovely candy.
Sarah Barnes says
Yep, full size Cyndi, but you could use mini ones and they would be more delicate 🙂
Lydia says
Oh how scrumptious do these look!
I am typying this whilst trying not to lick the computer screen, and wondering why you are not the size of a house….
Now inspired for a teenage son baking & bonding session.
Thankyou…
Louise says
What an indulgence! – love it, thank you for sharing, Louise
Charly Dove says
Oh my word that looks absolutely amazing, I’ve just been ooing at the screen! I know it tasted good too, look at that delighted face!! Wonderful x
Jenni says
oh my, i am close to drooling.
Sarah Barnes says
I aim to please!
Kirsty - Hijacked by Twins says
Mmm these look so yummy! The croissant pastry is great, I’ve used it before and it makes delicious warm treats 🙂 x #tastytuesdays
Sarah Barnes says
Yes, and it makes you feel like a total domestic goddess with zero effort, hurrah!
mel @mydaysni says
I absolutely give you points for creativity, but I’m not sure… are they the most ridiculously extravagant delightful treat that they appear to be, or would it be a step too far… guess there is only one way to find out.. now where is my purse? #TastyTuesdays
Sarah Barnes says
Haha, I had the same thought, but I think the raspberries balance them out.
mel @mydaysni says
Well that is true!
Caroline (BecomingaSAHM) says
Oh my goodness, I should have realised this was one of your recipes as soon as I saw it! It looks deliciously naughty and oh so yummy! Just wow, I can feel the pounds piling on looking at it… oh but who cares *off to the shops to buy some caramel eggs* 😉 xx #tastytuesdays
Mel says
Now you cannot possibly be sorry about sharing this baby! Your photos are mouth-watering. It is not something I would have thought of doing, but I will definitely have a go at making them with the kids. Yum! Mel #TastyTuesdays
Michelle Maggs says
Wow, That looks amazing! What a fab idea, I’m going to try and make some 🙂 x
Angela @ My Golden Pear says
Oh. my. goodness. Heaven on a plate. I love how you added 4 healthy raspberries to the plate and your son totally ignored them.
Sarah Barnes says
Boy after his mother’s heart 😉
Honest Mum says
Oh wow amazing, decadent Easter treats, my kids would go crazy for these-gorgeous boy you have there too!
Louise says
Oh wow! I would be huge if I tried this as I don’t think I would ever stop eating them! Wish fruit and veg had the same appeal!
Darrell says
Just a touch of sea salt would make this pop.
Beth says
Thank you for the wonderful idea, it was delicious. However following your cooking instructions nothing cooked and I mean nothing. I had the oven set at 200 and after 30 minutes at that temp I turned up the heat to 350 degrees. The caramel started to oozed out of the tightly wrapped dough. So I finally turned on the boiler and watched them very carefully. They were delicious but we did lose some of the yummy caramel. In retrospect it makes sense that the dough would not be able to cook at such a low temp as the normal temp is much higher for 14 – 18 minutes to begin with. Wondering if anyone else experienced this and what they did to adjust the cooking time as I would love to make then once again.
Sarah Barnes says
Hi Beth, the recipe is for 200C which is degrees Celsius (which is very hot) I’m thinking maybe you’re cooking at Farenheit and didn’t convert it?! It should be about 390 Farenheit (I think, just from Googling it just now). Hope that helps!
Barbara Cox says
200c in America is 392 f …in America our ovens are set at every quarter temps…392 doesn’t exist…should we set the oven at 400 or 350?
Barbara Cox says
oh dear, I just saw the last remark to beth….but, still would like to know if 400f is the best degree,,I assume now that it is….thanks for the lovely recipe..
Anne Margaret says
Update from the US. I tried this at 375F for 15 min and it worked well. I made a few tweaks, though. I think our “crescent rolls” are a bit smaller, so I cut the eggs in half. I also didn’t freeze them because I didn’t see that bit before I preheated the oven (how did I have patience to wait for the eggs to go on sale, but not to freeze them??). If you pinch the egg in, leaks are minimal. If not, colossal lakes of candy ooze will occur. Fun, but not as yummy. I think I might chuck the whole egg ides during the year and stick to Hershey squares or chocolate chips. Maybe try a (frozen) Snickers bite size? This would be great idea for left over chocolate bunny bits also. Thanks for the fun time in the kitchen with the kids!
Eden Passante says
Wow! What an awesome idea for breakfast Easter morning! Yum!
SweetJ says
Your recipe has been featured here > http://sweetmeetsbakeshop.com/2016/04/05/almond-croissants-history-of-croissants/
Happy Tuesday and keep on baking!
Else says
East to make for breakfast. Thanks for sharing the recipe.
Judi says
Utter filthy success in our house of five!
Now experimenting with all sorts of chocolate specimens…….. indulgence of the gooiest kind! 🙌😂