Strawberry Croissants (Cream Pan)
Treat yourself to a delicious strawberry croissant made with flaky, buttery puff pastry, creamy vanilla custard filling, fresh strawberries, and dusted with powdered sugar. So simple and easy to make. They taste like they came straight from the bakery!
Servings: 12
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Ingredients
- 1 Frozen Puff Pastry Dough
- 10 Strawberries
- Powdered Sugar (for topping)
Custard
- 4 Egg Yolks
- 1/2 Cup Cane Sugar
- 1/4 Cup Cornstarch
- 2 Cups Whole Milk
- 1 1/2 Cups Half and Half
- 2 Tbsp Butter
- 1 tsp Vanilla Extract
Instructions
Custard
- Before heating, mix sugar and cornstarch in a medium saucepan.
- Add egg yolks, milk add half-and-half. Whisk to combine.
- Place the saucepan on the stove and heat over medium-low heat, constantly stirring the mixture for about 15 minutes until it thickens and comes to a boil. once the mixture comes to boil, let it bubble for one minute while whisking.
- Remove the pan from heat and stir in butter and vanilla extract.
- Spoon mixture into a container and cover. Place in fridge to cool for about 2 hours.
Croissants
- Preheat the oven and defrost the pastry dough according to the package instructions. Cut each sheet into about 3.5x3.5 inch squares.
- Place the dough on a prepared baking sheet lined with parchment paper and fold each square into half triangles. Gently push down the edges so the dough doesn’t lift up too much when baking.
- Make the egg wash by whisking an egg in a small bowl. Brush pastry dough with egg wash and bake in the oven according to package instructions until golden brown.
- Remove the croissants from the oven and let them cool.
Assembly
- Slice several strawberries lengthwise and set aside.
- Once the croissants have cooled, slice them open, using a piping bag or a spoon, fill the croissants with custard and sliced strawberries.
- Dust the tops of the croissants with powdered sugar and they’re ready to eat.
Notes
- Cooking the custard on medium-low heat helps to keep the eggs from scrambling while cooking.
- Constantly whisk your custard while it cooks to ensure your milk doesn't burn.
- To speed up the cooling process of your custard, it can be placed in the freezer. Just keep an eye on it and don’t let it freeze, move to the fridge once cooled.
- Easily fill your croissants with custard by using a plastic bag with the tip cut off or a piping bag.
- To get a nice, even coating of powdered sugar on top of your strawberry croissants, sift the powdered sugar through a mesh strainer.
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