Strawberry Cream Croissant (Printable Version)
Flaky croissants with sweet vanilla cream and fresh strawberries, perfect for breakfast or dessert.
# What You Need:
→ Croissants
01 - 6 large all-butter croissants (store-bought or homemade)
→ Strawberry Cream Filling
02 - 1 cup (240 ml) cold heavy whipping cream
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
05 - 4 oz (115 g) softened cream cheese
06 - 1 cup (150 g) fresh strawberries, hulled and diced
→ Finishing
07 - 1/2 cup (60 g) 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.
04 - Gently fold the whipped cream into the cream cheese until fully combined.
05 - Fold in the diced strawberries.
06 - Spoon or pipe the strawberry cream filling evenly into each croissant.
07 - Top with sliced strawberries, then dust with powdered sugar and garnish with fresh mint leaves if desired.
08 - Serve immediately, or refrigerate for up to 2 hours before serving.
# Helpful Hints:
01 -
- These croissants transform ordinary breakfast pastry into something that feels like a French bakery visit
- The cream filling comes together in minutes but tastes like you spent hours perfecting it
02 -
- The cream filling can be made up to 24 hours in advance and kept covered in the refrigerator
- These are best assembled right before serving to maintain that perfect crispy to creamy ratio
03 -
- Chill your mixing bowl and whisk for 10 minutes before whipping the cream
- Gently fold the whipped cream into the cream cheese to keep it light and airy