Strawberry Cream Croissant (Printer-friendly)
Buttery croissants filled with whipped vanilla cream and fresh strawberries for an elegant breakfast or dessert.
# What You’ll Need:
→ Croissants
01 - 6 large all-butter croissants (store-bought or homemade)
→ Strawberry Cream Filling
02 - 1 cup heavy whipping cream, cold
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
05 - 4 oz cream cheese, softened
06 - 1 cup fresh strawberries, hulled and diced
→ Finishing
07 - 1/2 cup sliced strawberries
08 - 2 tablespoons powdered sugar for dusting
09 - Fresh mint leaves (optional)
# How to Make It:
01 - Slice each croissant horizontally, leaving a small hinge at the back so they open like a book.
02 - In a medium bowl, whip the cold heavy cream with 2 tablespoons powdered sugar and vanilla extract until stiff peaks form.
03 - In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined.
04 - Fold in the diced strawberries until evenly distributed throughout the cream mixture.
05 - Spoon or pipe the strawberry cream filling evenly into each sliced croissant.
06 - Top each filled croissant with fresh sliced strawberries.
07 - Dust generously with powdered sugar and garnish with fresh mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Tips:
01 -
- These come together in under 30 minutes but taste like something from a Parisian patisserie window
- The contrast between crisp croissant edges and silky cream creates the most perfect bite
02 -
- I learned the hard way that overfilling these means cream everywhere when you take that first bite, so resist the urge to stuff them to bursting
- Assemble these no more than 2 hours before serving because the croissant will start absorbing moisture and lose that gorgeous shatter when you bite into it
03 -
- Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream, it makes reaching those stiff peaks so much easier
- Use a serrated knife in a gentle sawing motion to slice the croissants without crushing all those delicate layers