Every Fall as I start planning my seasonal baking projects I’m reminded of one of my favorite French Pastry desserts: Tarte Tatin! This year though I was inspired by the French journalist Vincent Ferniot who came up with a brand new take on this classic dish for his granddaughter. After watching his instagram post about his recipe, I was sold and just had to create my own version. A few trial and error experiments later… Voila! I present to you my CROISSANT TATIN RECIPE!

This might be my new favorite Fall recipe and I can’t wait for you to try! Think of this recipe as a Tarte Tatin meets Bread Pudding, is there anything better than flaky, buttery croissants meeting the rich sweetness of caramel?

With just a handful of ingredients and a little bit of love, you’ll create a show-stopping centerpiece that will have everyone asking for seconds. So, grab your apron, preheat that oven, and let’s dive into this delightful pastry experience—you won’t want to miss a single buttery, caramelized bite!

Ingredients to make Croissant Tatin

Butter: You’ll use this to coat your pan, so make sure it’s room temperature.
Granulated Sugar: This is what will create the cozy caramel topping
Eggs: Make sure these are room temperature for best results
Whole Milk: The milk gives the caramel an extra creaminess
Vanilla: Vanilla enhances all the flavors here, I use my own in my recipes, learn how to make your own vanilla extract as well!
About 4 day old croissants: These soften up perfectly in the oven!

How to make My Croissant Tatin Recipe

The best part of this recipe is that it comes together fast and is best eaten warm, fresh from the oven. Check out my easy step by step process below!

Step One: Make The Caramel

Start by using a dry saucepan or frying pan and pour in your granulated sugar to cover the bottom. It should be no more than ¼-inch deep in the pan. Heat the sugar without stirring until it starts to caramelize. Gently move the sugar around until about 75% is melted, then stir until the remaining sugar is melted and caramelized.

Pour immediately into the prepared pan to cover the bottom. Don’t hesitate or wait to pour the caramel into the prepared pan! It will cool quickly and thicken. It needs to be liquid to be poured.

Step Two: Mix Your Other Ingredients

In a large bowl, whisk together the remaining ¼ cup (50g) of granulated sugar with the eggs. Then whisk in the milk and vanilla extract. Set aside.

Step Three: Cue The Croissants

Cut the croissants into pieces about 2 inches (5cm) in thickness. Place the croissants in the pan, snuggly, to cover the bottom.

Step Four: Put It Together!

Pour the liquid custard over the top. Let sit for a couple of minutes and then press gently with a fork on top to make sure the croissants have soaked up the liquid. Place in a baking dish and fill around the pan with about ½ inch (2cm) of water.

Step Five: Bake And Turn:

Bake 35-40 minutes until the croissants are firmer when touched and no liquid custard is visible. Turn out of the pan immediately and enjoy! I really like this dish warm!

What Occasion To Make Croissant Tatin?

I find this recipe perfect for brunch gatherings, cozy evenings, or simply when you want to treat yourself!

With the holidays coming up, I also must admit with a single delicious bite I could envision the croissant tatin as the perfect centerpiece for a special holiday breakfast, offering a warm, inviting aroma that fills the home with festive cheer. Its elegant layers and rich caramelization create a stunning presentation, making it a delightful treat that will impress family and friends while bringing everyone together around the table.

Make Croissant Tatin

This whimsical dish is not just a feast for the taste buds; it’s a celebration of all things pastry. Imagine transforming day-old croissants into a heavenly dessert that’s crispy on the outside, soft on the inside, and drizzled with luscious caramel goodness!

I can’t wait for you to try this, be sure to tag me on Instagram if you give it a whirl so I follow along!