Strawberry Cream Croissant (Printable)

Flaky croissants filled with vanilla cream and fresh strawberries, perfect for breakfast or dessert.

# What You'll 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)

# Directions:

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 into the cream mixture until evenly distributed.
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.

# Helpful Tips:

01 -
  • The contrast between shattering flaky pastry and cool velvety cream creates this incredible moment of texture that feels completely indulgent
  • They come together in under thirty minutes but look like something from a French patisserie window
02 -
  • I once skipped the hinge cut and completely separated the tops and bottoms which made serving messy and the cream squished out everywhere
  • These really need to be eaten within two hours or the croissant starts to absorb moisture from the cream and loses that essential shatter
03 -
  • If your whipped cream is not holding its peaks your cream might be too warm or your bowl could use more time in the freezer
  • Pat your diced strawberries very dry with paper towels before folding them in to prevent the cream from becoming too loose

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