Description
Strawberry Almond Cream Filled Croissants are flaky, buttery pastries filled with a luscious almond cream and fresh strawberries. This recipe combines classic French croissant techniques with a sweet, nutty almond filling and the bright freshness of strawberries for a bakery-quality treat you can make at home. Perfect for brunch, special breakfasts, or elegant desserts, these croissants impress with both flavor and appearance.
Ingredients
Scale
Croissant Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 large eggs
- 1 1/4 cups cold unsalted butter (for laminating)
Almond Cream Filling
- 1 cup almond flour (or almond meal)
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh strawberries, thinly sliced
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the Croissant Dough: Combine all-purpose flour, granulated sugar, salt, warm milk, active dry yeast, and eggs in a large bowl to form a dough. Knead the dough until it is smooth and elastic, about 8-10 minutes. Cover and chill the dough in the refrigerator. Next, incorporate cold unsalted butter using the traditional folding and rolling method to create the many flaky layers essential for croissants.
- Make the Almond Cream Filling: In a mixing bowl, blend almond flour, softened butter, granulated sugar, egg, and vanilla extract until smooth and creamy. This filling will provide the signature nutty flavor inside your croissants.
- Roll and Cut the Dough: Roll the chilled croissant dough into a large rectangle approximately 1/4 inch thick. Spread the almond cream filling evenly over the dough surface. Arrange thinly sliced fresh strawberries over the almond cream. Cut the dough into triangles, each about 4-5 inches wide at the base.
- Assemble the Croissants: Starting from the wide base of each triangle, carefully roll the dough toward the pointed end, ensuring the almond cream and strawberries remain inside. Seal the edges firmly for a neat croissant shape and to contain the filling during baking.
- Proof the Croissants: Place the formed croissants on a baking sheet lined with parchment paper. Let them proof in a warm, draft-free spot until they puff up and nearly double in size, usually 1.5 to 2 hours. This step gives the croissants their light, airy texture.
- Bake Until Golden: Preheat your oven to 375°F (190°C). Brush the proofed croissants with a beaten egg wash to achieve a shiny, golden crust. Bake for approximately 18-20 minutes, or until the croissants are beautifully puffed and golden brown. Allow them to cool slightly before serving.
Notes
- Keep all ingredients, especially butter and dough, cold throughout the process for the best flaky layers.
- Do not rush the proofing step; adequate rising time ensures a light and airy croissant.
- Use fresh strawberries to prevent excess moisture and sogginess.
- Spread almond cream thinly but evenly to balance flavor and avoid filling leakage.
- Brush with egg wash twice—once before proofing and once before baking for optimum shine and color.
- Leftover croissants store best at room temperature in an airtight container up to 2 days or frozen wrapped for up to 1 month.
- Reheat in an oven at 325°F (160°C) for 5-7 minutes to restore crispness instead of microwaving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: croissant, almond cream, strawberry croissant, French pastry, flaky croissants, almond filling, fresh strawberries
