Strawberry Cream Croissant (Print View)

Flaky croissants filled with creamy vanilla whipped cream and fresh diced strawberries, topped with sliced berries and powdered sugar dusting.

# What You'll 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)

# Method:

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 sliced strawberries.
07 - Dust generously with powdered sugar and garnish with fresh mint leaves if desired.
08 - Serve immediately, or refrigerate for up to 2 hours before serving for best texture.

# Insider Tips:

01 -
  • The contrast between shatteringly crisp pastry and cool, creamy filling hits every pleasure center at once
  • These look like you spent hours at a French patisserie but come together in under 30 minutes
02 -
  • These wait for no one. Fill them right before serving, or the cream starts weeping into the pastry and turns your beautiful croissants sad and soggy within an hour.
  • Room temperature croissants absorb filling faster than cold ones. If you must fill ahead, give the assembled pastries a quick chill in the refrigerator first.
03 -
  • Freeze your mixing bowl and beaters for 15 minutes before whipping cream. It makes such a difference in how quickly those stiff peaks form.
  • A small offset spatula is my secret weapon for getting the filling perfectly distributed without tearing the delicate pastry.

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