Strawberry Cream Croissant
A flaky croissant filled with vanilla whipped cream and topped with fresh strawberries, a dark chocolate lattice, and toasted nuts for a delightful crunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 10g
Ingredients
- 2 large croissants
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 fresh strawberries
- 2 oz dark chocolate
- 2 tbsp chopped toasted nuts
- 1 tbsp honey
Instructions
- 1
Slice each croissant horizontally, leaving one side attached. Toast lightly in a 350°F oven for 5 minutes until crisp and fragrant.
- 2
In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks form, about 3-4 minutes.
- 3
Slice 6 strawberries thinly; set aside. Chop remaining 2 strawberries for garnish.
- 4
Melt 2 oz dark chocolate in a microwave in 20-second bursts, stirring until smooth. Drizzle over a parchment-lined tray in a zigzag pattern; chill 5 minutes to set.
- 5
Spread whipped cream generously inside each croissant. Layer sliced strawberries over the cream.
- 6
Close the croissants and top with remaining whipped cream, chopped strawberries, and 2 tbsp toasted nuts.
- 7
Drizzle with 1 tbsp honey and place the chocolate lattice on top. Serve immediately.
Tools you’ll need
- Knife
- Cutting board
- Mixing bowl
- Hand mixer or whisk
- Microwave-safe bowl
- Parchment paper
- Baking sheet
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