How to make
Put a pan to heat up on the stove, pour in the sugar and caramelize it to a golden color, without stirring. You can shake the pan a little but do not stir.
Pour the hot caramel in a tray, tilt it to cover the entire bottom and leave it aside.
Cut the mini croissants in half lengthwise and arrange them in the tray on top of the caramel. Put them in while it's still hot so they stick to it.
Leave to cool and make the cream mixture.
Beat the eggs with the sugar to fluffy cream, add the vanilla, heat the milk and confectionery cream a little, add them in while beating nonstop with a mixer.
Strain the mixture and pour it over the croissants. Put the tray in a 340°F (170 °C) and bake about 40 min. until it tightens and gains a golden color.
Take it out and leave to cool.
