Strawberry & Cream Croissants

Ingredients (Serves 4)

• 4 large butter croissants (store-bought or homemade)

• 1 1/2 cups (360 ml) heavy whipping cream (cold)

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, sliced

• 1/2 cup fresh blueberries (optional)

• Powdered sugar (for dusting)

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Instructions

1. Prepare the Whipped Cream

In a chilled mixing bowl, beat the cold heavy cream on medium speed until soft peaks form.

Add powdered sugar and vanilla extract.
Continue beating until stiff peaks form.
Do not overwhip.

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2. Prepare the Croissants

Slice each croissant horizontally (not all the way through), creating a pocket for the filling.

If desired, lightly toast the croissants for 3–5 minutes at 325°F (160°C) to refresh their texture. Let cool before filling.

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3. Fill the Croissants

Pipe or spoon whipped cream generously inside each croissant.

Add sliced strawberries and a few blueberries.

Pipe extra whipped cream on top for a decorative look.

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4. Finish and Serve

Dust lightly with powdered sugar.

Serve immediately for the best texture.

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Optional Variations

• Add a thin layer of strawberry jam inside before the cream.

• Drizzle with melted white chocolate.

• Add mascarpone to the whipped cream for extra richness.

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Storage Tip

These are best eaten fresh.
If needed, refrigerate for up to 6 hours, but the croissant may soften over time.