Earlier this summer I made pancake cereal with little teeny tiny pancakes. Then there was the miniature oatmeal chocolate chip cereal. Now, let me introduce you to these adorable miniscule croissants.
When I saw this recipe by @chefsteps, I knew immediately that I had to make this!
These were made with store bought dough. I purchased croissant dough that comes in a sheet form.
As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy. Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat. It worked like a charm:).
After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!
1 tube of croissant dough
Ingredients for cinnamon sugar water:
- 1/2 cup water (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 cinnamon sticks (crushed)
Instructions for cinnamon water:
Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan. Place them in a saucepan with the water and sugar. Heat just until the water boils, stirring to dissolve the sugar. Once it comes to a boil, remove from heat and set aside to cool. After the mixture cools, place it in a spray bottle. This will be used to spray on the croissants after the first bake. I recommend using a very fine sieve to remove all the cinnamon bits. Any pieces of cinnamon will clog the spray bottle.
Ingredients for egg wash:
- 1 egg + 1 egg yolk
- pinch of kosher salt
- 1 1/2 tablespoons water (22 grams)
Whisk together the egg, egg yolk, salt and water. Strain this to make it smoothe. This will make the egg wash. This will be gently brushed on the croissants before the first bake. Set aside until ready to use.
Preheat oven to 375° F. Line baking pan(s) with parchment paper. I used two because I couldn’t get them all on one:).
Open dough and lay flat on lightly floured work surface. Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide. Cut each rectangle into two triangles. Cut a small slit at the bottom of the triangle. This will help it to keep the classic croissant shape.
Roll the wide end to meet the pointed end. Place the croissants on the prepared baking sheet. Repeat until all the croissants are rolled. Refrigerate the croissants for 20 minutes. This helps them keep their shape while brushing on the egg wash.
After refrigerating the dough, gently brush the egg wash over the entire croissant. Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes. They should be a dark golden brown.
Remove the croissants from the oven and liberally spray them with the cinnamon sugar. Be sure to spray all the sides.
Place croissants back in the oven for 5 minutes. This will set the glaze. If you want a crispier cereal, turn your oven to 170° F. Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.
Place cooled cereal in an airtight container or enjoy right away. I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.
I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures.