Melt the butter in a sauté pan
Once starting to gently sizzle, add the apple slices.
Cook until starting to go golden on each side, no more than five minutes
Add the sugar and brandy, let it all whoosh up and coat the apple pieces
Cook gently for another couple of minutes.
In meantime, split the croissants and warm under a hot grill, do not toast though.
Pour the bronzed and sticky apples over the split, warmed croissants and put a couple of scoops of ice cream on each half.