Simmer orange and/or mandarin skins plus juice and bodies of 2 – 3 halved lemons in stock syrup until well flavoured and peel is soft.
Strain and reserve syrup. Julienne peel and reserve, discard squeezed lemons.
Slice croissants and toast lightly.
Remove tops of grapefruit and hollow out.
Brush inside of grapefruits with syrup.
Butter croissant slices and layer with syrup, peel, cream. Top with croissant. Fill with cream and sprinkle caster over.
Bake at 180 C till risen and cooked through.
May be chilled.
To reheat Micro 1 minute.
Top with caster sugar and brulée, (heat under grill until bubbly)