Berry and Cream Croissant
A flaky croissant filled with lightly sweetened cream and topped with fresh raspberries and blueberries. Perfect for a quick breakfast or dessert.
- Total time
- 15 min
- Servings
- 2
- Calories
- 450
- Protein
- 8g
Ingredients
- 2 large croissants
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup raspberries
- ½ cup blueberries
Instructions
- 1
In a medium bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract. Beat with a hand mixer on medium-high until soft peaks form, about 2-3 minutes.
- 2
Slice 2 large croissants in half horizontally, leaving one side attached if possible, and toast them lightly in a toaster oven or under a broiler for 2-3 minutes until golden and crisp.
- 3
Spread the whipped cream generously on the bottom half of each croissant, using about half of the cream.
- 4
Top the cream with 1/2 cup raspberries and 1/2 cup blueberries, distributing them evenly.
- 5
Place the top half of the croissant over the berries, then dust with extra powdered sugar if desired. Serve immediately.
Tools you’ll need
- medium bowl
- hand mixer
- knife
- toaster oven or broiler
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