Strawberry Croissants with Custard Filling Recipe
Delight in flaky, golden puff pastry croissants filled with creamy homemade custard and fresh sliced strawberries. This strawberry croissant recipe combines a rich vanilla custard with the sweetness of ripe strawberries for an irresistible dessert or breakfast treat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 croissants
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Puff Pastry
- 1 package puff pastry (1 pound)
- Sliced strawberries (to taste)
Egg Wash
- 1 large egg
- 1 tablespoon whole milk
Custard
- 1 2/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup sugar
- 4 egg yolks
- 2 tablespoons unsalted butter
Instructions
- Make the custard base: In a mixing bowl, whisk together cornstarch, sugar, and salt. Add the egg yolks and beat the mixture until it lightens in color. Set this mixture aside.
- Heat the milk and vanilla: In a pot over medium heat, combine whole milk and vanilla extract. Heat until small bubbles form around the edges, but do not boil.
- Temper the egg yolks: Remove the pot from heat. Slowly add a small amount of the warm milk to the egg yolk mixture, whisking constantly to avoid cooking the yolks. Gradually add all the milk, whisking until smooth.
- Cook the custard: Pour the combined mixture back into the pot. Heat over medium-low heat, whisking continuously until the custard thickens, about a few minutes. Remove from heat immediately.
- Finish custard with butter: Stir in the unsalted butter until fully melted and incorporated. Transfer the custard to a bowl, cover, and chill in the refrigerator.
- Preheat oven and prepare egg wash: Preheat oven to 400°F (204°C). In a small bowl, whisk together 1 large egg and 1 tablespoon whole milk for the egg wash. Set aside.
- Prepare puff pastry: Line a large baking sheet with parchment paper. Cut the puff pastry sheets into 4 squares each, totaling 8 pieces. You may trim pieces for smaller croissants.
- Shape and egg wash the croissants: Brush each puff pastry square with egg wash, then fold each piece over and press edges firmly to seal and prevent excessive rising or opening. Brush the outside of the folded croissants again with egg wash.
- Bake the croissants: Place the prepared croissants on the baking sheet and bake for 20 to 25 minutes until golden brown all around.
- Cool and fill: Remove croissants from oven and allow to cool to room temperature. Cut each croissant in half, then fill with chilled custard and sliced strawberries.
- Garnish and serve: Dust the tops of filled croissants with powdered sugar for a beautiful finish. Serve immediately and enjoy!
Notes
- Do not boil the milk when making custard to avoid curdling.
- Slowly temper the eggs when adding hot milk to prevent scrambling.
- Ensure the puff pastry is cold before baking for best flaky texture.
- You can substitute fresh strawberries with other berries or sliced fruits as preferred.
- Store any leftover custard in the refrigerator for up to 2 days.
- Best enjoyed fresh to maintain crispness of croissants.
