Miso Caramel and Pear Croissant Sticky Buns
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Miso Caramel and Pear Croissant Sticky Buns

Miso Caramel and Pear Croissant Sticky Buns

This umami flavor bomb combines croissants, caramel, miso and pears for a unique dining experience.

Servings: 12 servings (1 serving = 1 sticky bun)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Light brown sugar
4 oz
1/2 cup
Heavy cream
4 oz
1/2 cup
Light corn syrup
2 oz
1/4 cup
Vanilla bean, split and seeded
1 each
White miso
2 oz
1/4 cup
Sesame seeds
1 oz
1/4 cup
Pears, canned, drained, small diced
7 oz
3/4 cup
Prep
  1. Thaw croissants, covered either at room temperature 30-45 minutes until flexible or refrigerated overnight.
  2. Cut in half lengthwise, then in half widthwise for a total of 4 pieces per croissant; set aside.
Assembly
  1. Add light brown sugar, heavy cream, corn syrup, vanilla bean seeds and white miso in a mixing bowl; stir until combined and smooth.
  2. Deposit #40 scoop into greased standard muffin pan cavity.
  3. Sprinkle in approx. 1 tsp sesame seeds then approx. 1 Tbsp diced pears.
  4. Add 4 croissant pieces then bake as directed until light golden brown and baked through.
  5. Invert using sheet pan and scoop out any remaining sauce; serve warm.
BAKE:
TEMP
TIME
Convection Oven*
325°F
14-19 minutes
Standard Oven
350°F
20-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 sticky bun
Calories
250
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
320mg
13%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
14g
Protein
4g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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