Tamal Ray shares recipe for croissant butter with caramelized white chocolate

Tamal Ray's recipe for croissant butter features caramelized white chocolate and is ideal for spreading on pastries or enjoying directly from the jar. It serves as a unique gift option for the holiday season. To make the spread, croissants are torn into pieces, mixed with melted butter and sugar, then baked until caramelized. After cooling, the mixture is blended with salt, chocolate, and oil to create a paste. The finished croissant butter can be stored in a cool cupboard for up to a month or in the fridge for three months. The recipe yields one jar but can be easily scaled up.