Strawberry Cream Filled Croissant (Printer-friendly)

Buttery croissants stuffed with whipped vanilla cream and fresh berries, topped with sliced strawberries and a dusting of powdered sugar.

# What You'll 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 Prepare:

01 - Slice each croissant horizontally, leaving a small hinge at the back so they open like a book. Set aside until filling is ready.
02 - In a medium bowl, whip the cold heavy cream with 2 tablespoons powdered sugar and vanilla extract using an electric mixer or whisk until stiff peaks form.
03 - In a separate bowl, beat the softened cream cheese until smooth and creamy.
04 - Gently fold the whipped cream into the cream cheese until fully combined and no white streaks remain.
05 - Fold in the diced strawberries until evenly distributed throughout the cream mixture.
06 - Spoon or pipe the strawberry cream filling generously into each sliced croissant, spreading evenly to the edges.
07 - Arrange sliced strawberries on top of the filled croissants for presentation and extra fresh fruit flavor.
08 - Dust generously with powdered sugar and garnish with fresh mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.

# Expert Advice:

01 -
  • The contrast between shattering flaky pastry and cool creamy filling hits every texture craving at once
  • Takes ten minutes of actual work but looks like something from a pastry case window
  • Fresh strawberries cut through the richness so you can eat two without that heavy feeling
02 -
  • Whipping cream with even a drop of water will not hold peaks, so make sure your bowl and whisk are completely dry
  • Fold the whipped cream in gently, over mixing will deflate everything and you will lose that airy texture
  • These start getting soggy after two hours, so time your assembly carefully
03 -
  • Chill your mixing bowl in the freezer for ten minutes before whipping cream, it makes a huge difference in speed
  • Let the cream cheese sit out for at least two hours, microwaving it changes the texture weirdly

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