Best of both: breakfast with croissant cereal

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the recipe for a croissant cereal breakfast.

If there's one thing we've seen lately, it's that pretty much everything can be transformed into breakfast cereals. Pancakes, muffins, French toast: we've seen it all. But the most fun, in my opinion, are these mini croissant cereals.

The people at ChefSteps, a website where food and science are combined, are behind this brilliant idea. “What is our version of the tiny cereal trend?” co-founder Grant Crilly wondered, he tells Insider. “We always think that if something is worth doing, it’s also worth doing it excessively. So we got to work on one of the hardest baked goods in the world: the croissant.”

A straight-up hit. That's why a recipe and a video soon followed explaining how you can make this cozy breakfast yourself. Honestly: it’s not easy, but the video (at the bottom of this article) offers handy tips that make it not impossible.

This way you get the perfect crunch
The art is of course mainly to transform the normally so delicious fluffy croissants into crunchy cereal so that it doesn’t become a soggy mess when you pour milk over it. The trick: the glaze of cinnamon syrup. And that just happens to be easy to make. You simply mix cinnamon sticks, sugar, and water, bring it to a boil, and strain it.

Putting the mini croissants in a dehydrator helps too. Now, there are only a few people who have such a thing in their kitchen, but good news: an oven works too. Set it to 75 degrees, leave the door ajar so the moisture can escape and voilà: your DIY dehydrator is ready to use.

Ready-made
If it’s up to Crilly, you shouldn’t make too much fuss about the dough. You can just use ready-made puff pastry for that. The only thing you need to pay attention to is that you roll the dough out thin enough, thinner than you think.

Also things to watch out for: “Don’t overheat and overbake them, or they’ll become bitter.” But if they succeed, the result is “very buttery and cinnamon-y,” according to the croissant master himself. We’re getting to work.

Photos & Video: ChefSteps