Description
Strawberry Almond Cream Filled Croissants feature flaky, buttery layers paired with a smooth almond cream and fresh strawberries, creating a perfect balance of texture and flavor. Ideal for breakfast, brunch, or dessert, these elegant yet approachable pastries bring a gourmet touch to any occasion.
Ingredients
Scale
Croissant Dough
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 1/4 cups warm milk
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, cold
Almond Cream Filling
- 1 cup almond flour or almond meal
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Filling & Topping
- 1 cup fresh strawberries, sliced
- 1 egg, beaten (for egg wash)
- Powdered sugar or vanilla glaze (optional, for dusting/drizzling)
Instructions
- Prepare the Croissant Dough: Activate the yeast by dissolving it in warm milk. In a large bowl, combine flour, sugar, salt, eggs, and the activated yeast mixture. Cut cold butter into small pieces and incorporate gently to form a soft dough. Chill the dough to relax the gluten before laminating.
- Laminate the Dough: Roll the chilled dough into a rectangle. Place a layer of cold butter over two-thirds of the dough, then fold and roll out repeatedly, folding the dough several times to create multiple thin layers. Keep the dough cold between folds to maintain the butter’s firmness and ensure flakiness.
- Make the Almond Cream Filling: In a mixing bowl, combine almond flour, softened butter, sugar, eggs, and vanilla extract. Whip until creamy and smooth, ensuring a rich and luscious filling.
- Assemble the Croissants: Roll out the laminated dough into triangles. Place a dollop of almond cream at the base of each triangle, add a few slices of fresh strawberries, then carefully roll into classic croissant shapes, sealing the edges gently.
- Proof and Bake: Allow the croissants to proof in a warm place until they become puffy and roughly double in size. Brush with beaten egg wash for a glossy golden finish. Bake in a preheated oven at 350°F (175°C) until golden brown, about 15-20 minutes, until fragrant and fully cooked.
Notes
- Keep the dough and butter well chilled during lamination to achieve flaky layers.
- Use firm, ripe strawberries to prevent excess moisture inside the croissants.
- Do not overfill croissants with almond cream or fruit to avoid leaking while baking.
- Proof croissants adequately to ensure a light texture but avoid over-proofing to maintain structure.
- Brush with egg wash before baking to create a shiny, golden crust and seal edges.
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Strawberry Croissants, Almond Cream Croissants, Filled Croissants, Breakfast Pastry, French Pastry, Almond Filling, Strawberry Dessert