Strawberry Cream Croissant (Print)

Buttery croissants filled with sweet vanilla cream and fresh strawberries

# What You Need:

→ Croissants

01 - 6 large all-butter croissants (store-bought or homemade)

→ Strawberry Cream Filling

02 - 1 cup (240 ml) heavy whipping cream, cold
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
05 - 4 oz (115 g) cream cheese, softened
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:

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.
05 - Spoon or pipe the strawberry cream filling evenly into each croissant.
06 - Top with sliced strawberries. Dust with powdered sugar and garnish with fresh mint leaves if desired.
07 - Serve immediately, or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp croissant edges and that dreamy, strawberry studded cream is absolutely worth the minimal effort
  • You can assemble these in under 30 minutes but they taste like something from a French patisserie window
  • They are equally perfect for impressing brunch guests or treating yourself on a random Tuesday morning
02 -
  • Assemble these right before serving because the cream will eventually soften the croissant layers and you will lose that gorgeous textural contrast
  • Room temperature ingredients are your friend here, especially the cream cheese, which needs to be fully softened to blend without lumps
03 -
  • Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream for the most volume
  • If your cream cheese is still cold, cut it into small cubes and let it sit for 15 minutes before beating

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