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Strawberry Almond Cream Filled Croissants

Strawberry Almond Cream Filled Croissants
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Strawberry Almond Cream Filled Croissants are flaky, buttery pastries filled with a luscious almond cream and fresh strawberry filling. This homemade recipe delivers tender, golden layers combined with a perfectly balanced fruity and nutty flavor, ideal for an indulgent breakfast or snack that fills your kitchen with the warm aroma of a French bakery.

Ingredients

Croissant Dough

  • All-Purpose Flour – 4 cups (about 500g)
  • Unsalted Butter – 1 cup (cold, for dough lamination) + 4 tbsp softened (for almond cream)
  • Active Dry Yeast – 2 1/4 tsp (1 packet)
  • Whole Milk – 1 cup (warm, about 110°F/43°C)
  • Granulated Sugar – 3 tbsp (divided for dough and filling)
  • Salt – 1 1/2 tsp
  • Eggs – 2 large (1 for dough, 1 for egg wash)

Almond Cream Filling

  • Almond Flour – 1 cup (about 100g)
  • Powdered Sugar – 1/2 cup
  • Unsalted Butter – 4 tbsp (softened)
  • Egg – 1 large
  • Vanilla Extract – 1 tsp

Strawberry Filling

  • Fresh Strawberries – 1 cup (diced)
  • Lemon Juice – 1 tbsp
  • Granulated Sugar – 1 tbsp

Instructions

  1. Prepare the Croissant Dough: In a bowl, mix warm milk, 1 tbsp sugar, and the active dry yeast. Let it sit for 5 minutes until foamy. Add flour, salt, and one egg, then combine and knead into a smooth dough. Chill the dough in the refrigerator. Meanwhile, prepare a cold butter block by rolling and shaping the butter. Roll out the dough and incorporate the butter block with multiple folds and turns to create laminated layers.
  2. Make the Almond Cream Filling: In a mixing bowl, whisk together softened butter, powdered sugar, almond flour, one egg, and vanilla extract until smooth and creamy. Set aside.
  3. Prepare the Strawberry Filling: Dice fresh strawberries and mix them with lemon juice and 1 tbsp granulated sugar. Allow the mixture to macerate for 10 to 15 minutes to release juices and intensify flavor.
  4. Assemble the Croissants: Roll out the laminated dough into triangles. Spread a thin layer of almond cream on each triangle, then place a spoonful of strawberry mixture near the base. Carefully roll the triangles into croissant shapes, sealing the edges tightly to contain the fillings.
  5. Proof and Bake: Place the shaped croissants in a warm place and let them proof for 1 to 2 hours, until doubled in size. Gently brush the croissants with beaten egg for a glossy finish. Bake in a preheated oven at 375°F (190°C) for 18 to 22 minutes until golden brown and flaky.

Notes

  • Keep butter cold but pliable for perfect croissant laminations.
  • Do not overfill the croissants to prevent filling leakage during baking.
  • Proof croissants fully to ensure light, airy texture.
  • Use fresh strawberries for best flavor and avoid canned or overly soft berries.
  • Apply egg wash gently to preserve delicate croissant layers.

Nutrition

Keywords: croissant, almond cream, strawberry filling, flaky pastry, homemade croissants, French bakery, breakfast, snack

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