French Baked Caramel Croissants with crispy bacon and whipped vanilla cream

Image supplied.
Image supplied.

Serves 4 | Preparation: 10min | Cooking: 20 Min


200g Eskort Diced Bacon

4 croissants

15ml (1T) butter

125ml (½c) light brown sugar

125ml (½c) treacle sugar

5ml (1t) vanilla essence

125ml (½c) cream

2,5ml (½t) salt


250ml (1c) double cream

15ml (3T) castor sugar 5ml (1t) vanilla essence


  • Preheat the oven to 180°C.
  • Heat a frying pan over a moderate heat and 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 and stir until the sugar has dissolved.
  • Cut the croissants open and place into the caramel sauce open side up.
  • 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
  • Whip the cream with the castor sugar and vanilla essence until stiff.
  • Serve the croissants topped with cream.

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