Vanilla Apple Croissant Tatin

Method

1. Melt 100g butter and 100g brown sugar in a ovenproof skillet, stirring until caramelized.
2. Split the vanilla bean, scrape the seeds into the caramel, and add 150ml milk. Cook until thickened.
3. Roll out the croissant dough and cut into circles. Place in the skillet.
4. Core and slice the apples, arrange on top, and sprinkle with cinnamon and honey.
5. Bake at 180°C (350°F) for 20-25 minutes until golden.
6. Let cool slightly, then invert onto a serving plate.
7. Serve warm with a drizzle of caramel sauce.