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Strawberry Almond Cream Filled Croissants

Strawberry Almond Cream Filled Croissants
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Flaky, buttery croissants filled with a rich almond cream and fresh strawberry slices, combining classic French pastry technique with a vibrant fruity twist, perfect for breakfast, dessert, or any special occasion.

Ingredients

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For the Croissant Dough

  • 3 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warm
  • 1 teaspoon salt
  • 1 large egg (plus extra for egg wash)

For the Almond Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the Filling and Garnish

  • 1 cup fresh strawberries, sliced
  • Powdered sugar for dusting
  • Optional: toasted almond slices

Instructions

  1. Prepare the Croissant Dough: Activate the yeast by dissolving it in warm milk with a pinch of granulated sugar. In a separate bowl, mix the all-purpose flour, salt, sugar, and cold butter cubes until crumbly. Add the milk-yeast mixture and one egg and mix gently to form a soft but not sticky dough. Chill the dough in the refrigerator to relax the gluten, making it easier to roll.
  2. Laminate the Dough: Roll out the chilled dough into a large rectangle. Place a layer of cold butter on two-thirds of the dough, then fold the dough into thirds like a letter. Chill the folded dough for at least 30 minutes. Repeat the rolling, folding, and chilling process two more times to create thin layers, ensuring you keep the dough cold to prevent the butter from melting.
  3. Make the Almond Cream Filling: In a bowl, whisk together the softened butter, almond flour, sugar, eggs, vanilla extract, and almond extract until the mixture is smooth and creamy. This thick filling will add rich flavor inside the croissants.
  4. Shape the Croissants: Roll the laminated dough into a thin rectangle and cut into even triangles. Spread a spoonful of almond cream on the wide edge of each triangle, then place fresh sliced strawberries on top of the cream. Roll each triangle from the wide end to the point to form the classic crescent croissant shape.
  5. Proof and Bake: Allow the shaped croissants to proof at room temperature until slightly puffed but not doubled, approximately 1 to 2 hours depending on room warmth. Brush gently with beaten egg wash for a golden finish. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes until deep golden and fully cooked.
  6. Finishing Touches: Once the croissants have cooled slightly, dust them with powdered sugar or drizzle with almond glaze if desired. Serve warm or at room temperature to enjoy the silky almond cream and fresh strawberry filling inside flaky pastry layers.

Notes

  • Keep everything cold during dough preparation to ensure flaky layers.
  • Use ripe but firm fresh strawberries for best flavor and texture.
  • Do not overfill the croissants with almond cream to prevent leakage during baking.
  • Proof croissants in a warm but not hot spot to allow gentle rising without melting the butter.
  • Brush egg wash gently to avoid soggy pastry while getting a golden crust.

Nutrition

Keywords: croissants, almond cream, strawberry, French pastry, flaky croissants, homemade croissants, almond filling, breakfast pastries

Find it online: https://recipesemilly.com/strawberry-almond-cream-filled-croissants/