Croissant cereal is the coziest breakfast ever (and not even that hard to make)
If there’s one thing we’ve seen a lot of lately, it’s that pretty much anything can be turned into cereal. Pancakes, muffins, French toast: we’ve seen it all. But my favorite has to be this mini croissant cereal.
The people at ChefSteps—a website where food and science come together—are behind this ingenious creation. “What’s our version of the tiny cereal trend?” co-founder Grant Crilly asked himself, he tells Insider. “We always think that if something is worth doing, it’s worth overdoing. So we got to work on one of the most difficult baked goods in the world: the croissant.”
A huge hit. So a recipe and video quickly followed, explaining how you can make this cozy breakfast yourself. Honestly, it’s not easy. But the video (at the bottom of this article) does offer useful tips that make it far from impossible.
How to get the perfect crunch
The real challenge, of course, is turning normally deliciously fluffy croissants into crunchy cereal, so they don’t become a soggy mess when you pour milk over them. The trick: a cinnamon syrup glaze. And that happens to be easy to make. Simply mix cinnamon sticks, sugar and water, bring it to a boil and strain it.
Putting the mini croissants in a dehydrator helps too, of course. Not many people have one of those in their kitchen, but the good news is that an oven works as well. Set it to 75 degrees, leave the door ajar so the moisture can escape, and voilà: your DIY dehydrator is ready to use.
Ready-made
According to Crilly, you shouldn’t make things too difficult for yourself when it comes to the dough either. You can simply use ready-made puff pastry. The only thing to watch out for is rolling the dough out thin enough. “Thinner than you think.”
Other things to keep in mind: “Don’t overheat or overbake them, or they’ll become bitter.” But if they turn out well, the result is “very buttery and cinnamon-y,” according to the croissant master himself. We’re getting to work.
Photos & Video: ChefSteps
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