Strawberry Cream Croissant (Printable version)
Flaky butter croissants filled with creamy vanilla whipped cream and fresh diced strawberries, topped with sliced fruit and powdered sugar dusting.
# What you 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.
08 - Serve immediately for optimal texture, or refrigerate for up to 2 hours before serving.
# Expert tips:
01 -
- These take barely any active time but look like something from a French bakery window
- The contrast between crisp buttery croissant and cool strawberry cream is pure magic
02 -
- These taste best within two hours of assembling, after that the croissants start to lose their signature crunch
- Room temperature cream cheese blends seamlessly into the whipped cream without leaving lumps
03 -
- A piping bag creates that perfectly neat bakery look, but a spoon works just as well for a rustic style
- Grating a little orange zest into the cream makes the strawberry flavor pop even more