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Perfect Strawberries and Cream Croissants

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Flaky, tender croissants filled with fresh strawberries and a light mascarpone cream, perfect for a simple and indulgent summer breakfast.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons instant yeast (one packet)
  • ¾ cup (180ml) whole milk, warm (around 100°F/38°C)
  • ¾ cup (170g) unsalted butter, cold and cut into cubes
  • 1 large egg, room temperature (for egg wash)
  • ½ cup (120g) mascarpone cheese, softened
  • ½ cup (120ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) fresh strawberries, hulled and sliced
  • Optional: A squeeze of lemon juice

Instructions

  1. In a large bowl, combine sifted flour, sugar, salt, and instant yeast. Pour in warm milk and stir until a shaggy dough forms, about 5 minutes. Add more flour if too sticky.
  2. Flatten cold butter cubes between parchment paper into a 7×7 inch square. Chill if softened.
  3. Roll dough on floured surface into a 10×10 inch square. Place butter square in center and fold dough edges over to encase butter.
  4. Roll dough into a 20×10 inch rectangle. Fold into thirds like a letter. Wrap in plastic and chill for 30 minutes. Repeat rolling, folding, and chilling two more times.
  5. Roll dough out to 20×12 inch rectangle, about ¼ inch thick. Cut into 8 triangles.
  6. Place a spoonful of cream filling near base of each triangle, add a few strawberry slices on top.
  7. Roll triangles from base to tip, tucking tip underneath. Place seam-side down on parchment-lined baking sheet.
  8. Let croissants rise at room temperature for 45 minutes until slightly puffy. Preheat oven to 375°F (190°C).
  9. Brush croissants lightly with beaten egg. Bake for 18-22 minutes until deep golden and puffed.
  10. Cool croissants for 10 minutes before drizzling or piping remaining cream on top and adding extra strawberries. Serve warm.

Notes

Keep butter and dough cold to maintain flakiness. Chill dough between folds. Do not overfill croissants to prevent bursting. Dough can be prepared a day ahead and refrigerated overnight. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: croissants, strawberries and cream, summer breakfast, flaky pastry, mascarpone, easy croissants, homemade croissants

Find it online: https://bouncybowl.com/perfect-strawberries-and-cream-croissants-recipe-easy-summer-breakfast-idea/