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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
Nutrition information is automatically calculated, so should only be used as an approximation.
East to make for breakfast. Thanks for sharing the recipe.
Your recipe has been featured here > http://sweetmeetsbakeshop.com/2016/04/05/almond-croissants-history-of-croissants/
Happy Tuesday and keep on baking!
Wow! What an awesome idea for breakfast Easter morning! Yum!
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?
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..
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!
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.
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!
Just a touch of sea salt would make this pop.
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!
Oh wow amazing, decadent Easter treats, my kids would go crazy for these-gorgeous boy you have there too!
Oh. my. goodness. Heaven on a plate. I love how you added 4 healthy raspberries to the plate and your son totally ignored them.
Boy after his mother’s heart 😉
Wow, That looks amazing! What a fab idea, I’m going to try and make some 🙂 x