One Candied Croissant to rule them all..
One Candied Croissant to rule them all.. is a medium French recipe that serves 4. 460 calories per serving. Recipe by Tom Smallwood on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $10.95 total, $2.74 per serving
Ingredients
- 1 tube Pre‑made Croissant Dough (8‑piece tube, thawed)
- 2 Tbsp Unsalted Butter (melted for glaze)
- 1/4 cup Granulated Sugar (for candied glaze)
- 4 oz Ham (thinly sliced)
- 4 oz Cheddar Cheese (shredded)
- 1 cup Fresh Strawberries (hulled and sliced)
- 1 cup Vanilla Ice Cream (softened for scooping)
- 1 Egg (beaten with 1 Tbsp milk for egg wash)
- 1 Tbsp Milk (mixed with egg for wash)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat fully.
Time: PT5M
Temperature: 375°F
Make Candied Glaze
In a small saucepan melt the butter over low heat, add the granulated sugar and stir until dissolved and slightly bubbly, then remove from heat.
Time: PT5M
Prepare Croissants
Unroll the croissant dough, separate into individual pieces, and slice each croissant lengthwise without cutting all the way through, creating a pocket.
Time: PT5M
Brush with Glaze and Egg Wash
Brush the exposed interior of each croissant with the melted butter‑sugar glaze, then lightly brush the outer surface with the egg wash for a golden finish.
Time: PT5M
Assemble Savory Croissants
Place a slice of ham and a generous handful of shredded cheddar onto the glazed side of half the croissants, then close them gently.
Time: PT5M
Bake Savory Croissants
Arrange the savory croissants on the parchment‑lined baking sheet and bake for 10 minutes, or until the croissant is golden and the cheese has melted.
Time: PT10M
Temperature: 375°F
Assemble Sweet Croissants
On the remaining glazed croissants, layer sliced strawberries, then place a scoop of softened vanilla ice cream on top. Drizzle any remaining candied glaze over the strawberries and ice cream.
Time: PT5M
Serve and Enjoy
Serve the croissants while warm. The savory ones are best eaten straight from the oven; the sweet ones can be enjoyed immediately or with a cold glass of milk.
Time: PT0M
Cleanup
Wash all used utensils, bowls, and baking sheet; wipe down the countertop.
Time: PT10M
Nutrition Facts
- Calories
- 460
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 22g
- Fiber
- 3g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Pre‑made Croissant Dough: Puff pastry sheet
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Brown sugar
- Instead of Ham: Turkey ham, Prosciutto
- Instead of Cheddar Cheese: Swiss cheese, Gruyère
- Instead of Fresh Strawberries: Raspberries, Blueberries
- Instead of Vanilla Ice Cream: Gelato, Frozen yogurt
- Instead of Egg: Egg substitute
- Instead of Milk: Non‑dairy milk
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Mixing Bowl
- Knife
- Cutting Board
- Small Saucepan
Critical Steps — Do Not Skip
- Ensuring the oven is fully preheated before baking
- Using the butter‑sugar glaze sparingly to avoid soggy croissants
- Not over‑filling the croissants so they can close properly
- Baking until the croissant is golden but not burnt
Chef Tips from the Video
- Use high‑quality butter for a richer glaze and flakier croissant texture
- For extra flavor, add a pinch of smoked paprika to the ham‑cheese croissant filling
- Slice strawberries thinly to prevent them from making the croissant soggy
Troubleshooting
Croissant interior is soggy
Make sure the glaze is brushed thinly and the oven is fully preheated; bake an extra 2‑3 minutes if needed.
Cheese does not melt fully
Increase baking time by 2 minutes or cover the croissant loosely with foil to retain heat.
Glaze hardens too quickly
Re‑heat the glaze gently over low heat before brushing.
Storage
Refrigerator: Store any leftover savory croissants in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes. Sweet croissants with ice cream should be eaten same day.
Freezer: Savory croissants can be frozen for up to 1 month; thaw and reheat before serving. Sweet version is not recommended for freezing due to ice cream.
Room temperature: Best served immediately; they lose crispness after 30 minutes at room temperature.
Make-Ahead Tips
- Bake the croissants up to step 6 and let them cool; store in the fridge and reheat before adding ice cream for the sweet version
- Prepare the candied glaze a day ahead and keep refrigerated; re‑warm gently before use
Frequently Asked Questions
What is the cultural significance and history of candied croissants in French pastry tradition?
Candied croissants are a modern twist on the classic French croissant, incorporating a sweet butter‑sugar glaze that echoes the caramelized toppings of pastries like pain au sucre. While traditional croissants are plain or filled, the candied version reflects contemporary social media trends that blend classic techniques with eye‑catching sweetness.
How does the YouTube channel Tom Smallwood’s approach to pastry recipes differ from other cooking channels?
Tom Smallwood focuses on practical, home‑cook‑friendly adaptations of viral trends, emphasizing minimal equipment, clear step‑by‑step visuals, and a balance between indulgent flavors and achievable techniques, unlike many channels that rely on professional kitchen setups.
What are the most common mistakes to avoid when making Tom Smallwood’s candied croissants?
Common errors include over‑applying the butter‑sugar glaze, which makes the croissant soggy, under‑preheating the oven, leading to uneven rise, and over‑filling the croissant so it cannot close properly. Following the glaze‑brush amount and ensuring a fully preheated oven prevent these issues.
Can I make the savory ham and cheese candied croissants ahead of time and how should I store them?
Yes, you can bake the savory croissants up to step 6, let them cool, then store them in an airtight container in the refrigerator for up to two days. Reheat in a 350°F oven for about five minutes before serving to restore crispness.
What texture and appearance should I look for when the candied croissants are done?
The croissant should be golden‑brown with a glossy, slightly caramelized glaze. The layers should be flaky, and the cheese inside the savory version should be fully melted and bubbling. The sweet version should have a soft, warm croissant with fresh strawberries and a smooth ice‑cream topping.
What traditional French ingredients are essential for an authentic croissant, and what are acceptable substitutes in this recipe?
Traditional croissants rely on high‑protein flour, European‑style butter, and a slow lamination process. In Tom Smallwood’s shortcut, pre‑made croissant dough replaces the lamination, and regular unsalted butter works for the glaze, making the recipe accessible while still delivering authentic flavor.
What other French pastries pair well with candied croissants for a brunch spread?
Pair them with classic French pastries such as pain au chocolat, almond brioche, or a light fruit tart. Adding a simple café au lait or sparkling water with citrus balances the richness of the candied croissants.
What occasions or celebrations are candied croissants traditionally associated with in French cuisine?
While not a traditional holiday item, croissants are a staple of French breakfast and brunch. The candied version has become popular for special occasions like weekend brunches, birthday breakfasts, or as a festive treat during holiday gatherings due to its visual appeal.
What does the YouTube channel Tom Smallwood specialize in?
The YouTube channel Tom Smallwood specializes in approachable, step‑by‑step cooking tutorials that often tackle viral food trends, comfort dishes, and quick meals for home cooks, with a focus on clear visuals and practical tips.
How does the YouTube channel Tom Smallwood’s approach to French pastry differ from other French cooking channels?
Tom Smallwood emphasizes using store‑bought dough and simple glaze techniques to recreate French pastries at home, whereas many French cooking channels focus on traditional lamination and elaborate techniques that require specialized equipment.
Last updated: August 31, 2026
