Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Strawberry Croissant
Use this recipe to make bakery-style strawberry croissants without going to the bakery. My recipe hack makes it super easy to get flaky croissants filled with creamy goodness every time.
Course
Breakfast, Brunch, Dessert
Cuisine
American
Keyword
croissant
Prep Time
1
hour
hour
Cook Time
20
minutes
minutes
Chill Time
2
hours
hours
45
minutes
minutes
Total Time
4
hours
hours
5
minutes
minutes
Servings
6
people
Calories
464
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$11.64
Equipment
baking sheet
mixing spoon
liquid measuring cup
measuring cups and spoons
whisk
Medium-sized Saucepan
mixing bowl
Ingredients
CUSTARD:
2
cups
milk
6
Tablespoons
granulated sugar
3
Tablespoons
cornstarch
2
Tablespoons
all purpose flour
¼
teaspoon
table salt
5
large egg yolks
3
Tablespoons
unsalted butter
at room temperature
1
teaspoon
vanilla bean paste
CROISSANTS:
1
sheet puff pastry
1
large egg
1
teaspoon
water
8
ounces
fresh strawberries
sliced
FOR SERVING:
1
Tablespoon
powdered sugar
US Customary
-
Metric
Instructions
MAKE CUSTARD:
Pour the milk into a medium sized saucepan and cook over medium heat, until scalded.
While the milk is warming, whisk together sugar, cornstarch, flour, and salt in a large mixing bowl.
Add in the egg yolks and whisk until combined. The mixture will be very clumpy and stiff.
Once the milk has warmed, slowly stream it into the egg yolk mixture while whisking vigorously.
Once almost all the milk has been added, pour the egg mixture back into the saucepan over medium heat.
Whisk constantly for about 2 minutes.
Once the mixture thickens, remove from the heat while continuing to whisk.
Add in the butter and vanilla bean and whisk until incorporated.
Transfer the custard into a bowl, then cover it with plastic wrap, making sure the wrap lies directly on top of the custard.
Let cool for 30 minutes, then chill for at least 2 hours, preferably overnight.
PREP OVEN AND BAKING SHEET:
Move the oven rack to the center position.
Preheat the oven to 400°F.
Line a baking sheet with parchment paper, then set aside.
MAKE CROISSANTS:
In a small bowl, whisk together egg and water.
Unwrap the puff pastry sheet and gently roll a rolling pin over top to flatten out.
Use a pizza cutter to cut into 6 even squares.
Fold each half into a triangle and place onto the prepared baking sheet.
Gently press down on each triangle, then brush with egg wash.
Bake for 15-20 minutes, or until golden brown.
Once baked, remove it from the oven and let it cool for 15 minutes.
ASSEMBLE:
Slice each croissant in half from the open edge.
Spoon the custard into a piping bag.
Cut the tip and pipe the custard into the center of each croissant.
Place sliced strawberries on top of the custard.
Dust with powdered sugar and serve.
Notes
It’s essential to ensure the plastic wrap touches the top of the custard while it sets and cools because this will prevent a film from forming on top.
The bake time will depend on your oven. I was able to bake them for 15 minutes. Bake until the croissants are golden and puffed up.
Nutrition
Serving:
1
croissant
|
Calories:
464
kcal
|
Carbohydrates:
45
g
|
Protein:
9
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
0.3
g
|
Cholesterol:
211
mg
|
Sodium:
396
mg
|
Potassium:
224
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
516
IU
|
Vitamin C:
22
mg
|
Calcium:
130
mg
|
Iron:
2
mg