you guys are brilliant! the textures!!! i’m swelling with pride.
i wouldn’t worry about perfection—perfection is plastic. a crack or ooze here or there is inviting.
re the croissants, if the butter didn’t break through at all they would be tough. don’t forget this isn’t puff pastry—this has yeast too.
re the caramel to add to top the sticky buns, here’s what i do (and will do on vacation!):
sugar: 1 cup/7 oz./200 grams
corn syrup: 1 tablespoon/20 grams
water: 1/4 cup
heavy cream heated: 6 tablespoons/3 fluid oz./3 oz./88 grams
unsalted butter, softened: 2 tablespoons/1oz./28 grams
vanilla: 2 teaspoons
combine sugar, syrup, and water until sugar is moistened. heat, stirring, til sugar dissolves and syrup bubbling. stop stirring and allow to boil til deep amber 360F/180C. remove from heat and slowly and carefully pour in the hot cream. it will bubble up so be careful.
with a silicone spatular or wooden spoon stir gently scraping the thicker part that settles on the bottom. return to very low heat and stir gently for one min. til uniform and caramel fully dissolved. remove from heat and gently stir in butter. it will separate slightly. pour into 2 cup glass measure in case you want to reheat in microwave and cool 3 minutes. gently stir in the vanilla til uniform in color. pour syrup evenly over buns and set 3 lightly toasted pecans on top of each. pour rest of syrup over the pecan topped buns allow it to run over the sides.
this is my idea of heavenly perfection!