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When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant falling apart. Any ideas?

As a crude translation (because the book is in French) it says to stuff brown sugar inside the lip of the croissant (meaning the small flap that folds) and put butter or lard on to harden the roll back up.

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant falling apart. Any ideas?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant falling apart. Any ideas?

As a crude translation (because the book is in French) it says to stuff brown sugar inside the lip of the croissant (meaning the small flap that folds) and put butter or lard on to harden the roll back up.

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How to stuff Brown Sugar croissants?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant falling apart. Any ideas?