Croissant with Caramel Filling

Here is a Caramel-Filled Croissant recipe inspired by the image you shared — buttery, flaky croissants with a luscious caramel center that melts and drips just like in the photo.

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Caramel-Filled Croissants

Ingredients

For the Dough

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 cup warm milk
• 2 tbsp unsalted butter, softened
• 1 egg

For Laminating

• 1 cup (225 g) cold unsalted butter, in a block

For Filling

• 1 cup thick caramel or dulce de leche

For Egg Wash

• 1 egg yolk
• 1 tbsp milk

Instructions

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1. Prepare the Dough

1. In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.
2. Add flour, salt, butter, and egg.
3. Mix until a soft dough forms.
4. Knead for 5–7 minutes.
5. Cover and refrigerate for 1 hour.

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2. Prepare the Butter Block

1. Place the cold butter between two sheets of parchment.
2. Pound and flatten into a 6-inch square.
3. Chill until firm.

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3. Laminate the Dough

1. Roll the chilled dough into a 9-inch square.
2. Place the butter block in the center like a diamond, fold the dough over it like an envelope.
3. Roll into a rectangle (approx. 8×20 inches).
4. Fold the dough into thirds (letter fold).
5. Chill 30 minutes.
6. Repeat rolling + folding 2 more times, chilling each time.

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4. Shape the Croissants

1. Roll the laminated dough into a large rectangle.
2. Cut into long triangles.
3. Roll each triangle from base to tip to form croissants.
4. Place on a baking tray.

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5. Proof

Let rise for 1–2 hours until puffy.

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6. Bake

1. Brush with egg wash.
2. Bake at 400°F (200°C) for 15–18 minutes, until deep golden and flaky.
3. Cool slightly.

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7. Fill With Caramel

You can do this two ways:

Option A — Fill After Baking (best result)

1. Transfer caramel into a piping bag with a small tip.
2. Insert the tip into the croissant and squeeze until filled.

Option B — Fill Before Baking

1. Add 1 teaspoon of thick caramel at the base before rolling.
2. Roll and bake normally.
   (This works but may leak slightly.)

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Serve

Enjoy warm so the caramel melts and flows beautifully — just like in your photo.