Strawberry Cream Filled Croissant (Printable Version)

Buttery croissants filled with vanilla cream and fresh strawberries

# 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

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

# Expert Advice:

01 -
  • The contrast between warm flaky croissant and cool creamy filling hits every pleasure point at once
  • These look like you spent hours in a professional bakery but come together in under 30 minutes
  • There is something magical about taking something wonderful from the bakery and making it even better
02 -
  • Once filled, these have about a two hour window before the croissant starts to soften from the cream moisture
  • The cream cheese layer prevents the filling from weeping into the pastry, so do not skip it even if you are tempted to just use whipped cream
  • Room temperature croissants absorb the filling differently than cold ones, and I actually prefer starting with them slightly chilled from the refrigerator
03 -
  • Use an offset spatula to spread the filling if you do not have a piping bag—it gives you more control and looks just as professional
  • If your croissants are more than a day old, pop them in a 300°F oven for 5 minutes to refresh before filling
  • The powdered sugar dusting is purely cosmetic but absolutely worth the 30 seconds it takes

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