1279. {Air Fryer} Croissant Brittle

This is not a recipe you would expect to make in your lifetime. In fact, just how popular is the croissant brittle? It was complete news to me for sure. A random food article introduced it as an obscure menu option in a tiny pastry shop somewhere in the United States. I'm not sure what made me give it a go (the seductive deep golden color?), but how I am glad I did.
Here's the run-down: stale plain croissants get sliced into thirds lengthwise, and are then dunked in a milky/creamy-sugar bath and are baked to a deep golden hue. Upon fully cooling, you will end up with a brittle. A brittle brings a whole new level of crisp as it is crispy through and through. You know those sesame brittles famous to the Middle East? Well, this is a croissant brittle. Broaden your horizons and give it a go.

Ingredients

4 croissants
1/3 cup milk
1/3 cup cream
3/4 cup sugar
1/4 tsp salt

Method:

Heat the oven to 300°F.
Line 2 sheet pans with parchment or silicone mats.
Using a serrated knife, slice the croissants—horizontally, as if you were making a sandwich—into thin slices (figure 1/4- to 1/2-thick). Depending on the croissant, you should be able to get about 3 pieces out of each.
Heat the combined milk and cream on the stove over low heat until very warm. Turn off the heat and add the sugar and salt. Stir until the sugar has totally dissolved. Pour into a shallow bowl.
Using your hands, dip one croissant piece in the syrup and flip over to completely coat. Gently squiiiiiish the soaked piece between your fingers to squeeze out some excess. (It should still be soaked, just not dripping.)
Transfer to the basket of your air fryer.
Working in batches to the capacity of your air fryer basket, repeat with the remaining croissant pieces, spreading them out on the basket evenly.
Bake for about 40 minutes. The smallish pieces are probably done—remove from the oven. The bigish pieces probably need another 5 to 10 minutes. The brittle is done when it is deeply browned, with the outside the color of dark caramel and the inside, honey.
It shouldn’t be crispy to the touch, but fairly firm, with very little give. (Just be quick and careful when touching, since the sugar is hot.)
When the brittle cools, it should be completely crisp, with no give at all. If it has cooled for 10 to 15 minutes and still feels softish to the touch, just continue to bake for another 5 minutes, then check again.
Cool on a wire rack. Repeat in batches with the remaining quantity.
This keeps for well over a week in an airtight container.

صحة و عافية