Dessert
Strawberries and Cream Croissants
50 minServes 6Nutri-Score D€€
D
50 min
50 minStrawberries and Cream Croissants
what you need
Ingredients
puff pastry (rolled out, cut into even squares)Bakery320 g
egg (beaten for egg wash)Dairy1 piece
heavy cream (cold)Dairy240 ml
sugarPantry50 g
vanilla extractPantry5 ml
strawberries (thinly sliced)Produce250 g- powdered sugar (for dusting)Pantry15 g
per serving
Nutrition
306kcal
- Carbs
- 24 g
- Proteins
- 4 g
- Fat
- 22 g
what you’ll use
Tools
Baking tray
Hand mixer
Piping bag
Mixing bowl
Oven
step by step
Method
- Step 1
Cut and shape the pastry
- Roll the puff pastry all the way out and cut it into even squares with a knife.
- Place the squares on a baking sheet lined with parchment paper.
- Brush egg wash over half of each square, fold it over and brush more egg wash on top.
- Step 2
Bake the croissants
- Bake at 350 °F (175 °C) for 12 to 15 minutes until golden.
- Let them cool completely, about 20 minutes, before filling.
- Step 3
Make the cream filling
- Whip the heavy cream with the sugar and a splash of vanilla until thick and fluffy.
- Transfer the filling to a piping bag.
- Step 4
Assemble the croissants
- Slice the strawberries thinly.
- Open each croissant in the middle with a knife and pipe in the cream.
- Add the strawberry slices, then dust with powdered sugar.