The ideal breakfast or dessert option is a delicious, flaky, buttery, golden croissant filled with irresistible vanilla cream and fresh strawberries. I can’t even begin to express how much I adore these, and the best part is how quickly they come together! Fast and croissants don’t typically go together, but with good puff pastry, you can have a lovely croissant whenever you want. The best part is that they appear to have been purchased from a bakery because of the superior puff pastry! These croissants are a great choice when you want something fancy and to impress your family and friends because they are filling and packed with delicious strawberry and butter flavors.
How To Choose The Best Puff Pastry
Puff pastry made with butter is the best! Although you may not know what type of butter was used in the puff pastry, it is critical to use butter as the primary and only source of fat. Avoid cheap substitutes or puff pastry made with shortening — puff pastry made with these will taste far inferior to that made with butter alone. Examine the labels and ingredient list thoroughly. There are several brands to choose from, but I know the Dufour puff pastry is authentic. If you want a gluten-free option, go with Schar puff pastry.
Is There A Difference Between Store-Bought Or Homemade Puff Pastry?
In all honesty, I doubt that many of us could tell the difference between a freshly baked croissant made from store-bought or homemade puff pastry. Although there is a very slight difference between the two, homemade puff pastry will puff a little more impressively and have a more delicate texture. A high-quality butter makes a significant difference in the flavor of the finished pastry, which is the only real benefit of making your own puff pastry.
How To Make Vanilla Pastry Cream
Crème patisserie is a rich, creamy custard made from eggs, sugar, starch, and milk. This vanilla cream (or pastry cream) is a must-have for croissants and other sweet pastries! This pastry cream is frequently used to make profiteroles, fruit tarts, and the delectable French dessert mille-feuille! So, yes, having a good recipe is always beneficial.
The beauty of this recipe is that it is gluten-free — simply use any plant-based milk to make it dairy-free. Because vanilla is the main flavor, use high-quality vanilla extract, vanilla bean paste, vanilla powder, or genuine vanilla beans. Here’s how to make vanilla pastry cream at home (recipe includes exact ingredients): In a saucepan, heat the milk.
Preparation time: 1 hour
Cooking time: 25 minutes
Servings: 6 croissants
For the croissants:
1 lb of thawed puff pastry
Applied to the vanilla cream:
12.5 cups milk
1 teaspoon vanilla extract
four egg yolks
Cornstarch, 1/4 cup
1/2 cup sugar
2 tbsp. of butter
Using egg wash:
1/9 cup milk
Garnish, if desired:
strawberries, fresh as desired
Sugary granules for dusting
1. To make the vanilla cream, whisk the egg yolks and sugar in a bowl until they are fluffy. Add cornstarch and stir.
2. Fill the saucepot with milk and bring to a simmer. To temper the egg yolks, add some milk to them. The egg yolks and milk should be thoroughly combined before using.
3. Fill the saucepot with milk and place it over the stove. Add the tempered egg yolks. While whisking, bring the mixture to a boil; then, turn the heat down to medium-low.
4. Heat the cream just enough to make it smooth and slightly thicker. until the cream is silky, add the butter and vanilla and stir.
5. Before assembling the croissants, pour the cream into a fresh bowl and cover it with plastic wrap.
6. Prepare the croissants and lay the puff pastry piece on the dusted kitchen counter. With a rolling pin, roll out the dough to a thickness of 3 mm.
7. Trim the triangles of dough so that their wider edges are about three inches long. Starting with the wider size, gently stretch each triangle and roll it into a croissant.
8. Arrange the croissants on a parchment-lined baking sheet. Allow them to proof for between 30 and an hour. Set the oven to 375°F while you wait.
9. Prepare the egg wash by beating the egg with the milk and sprinkling it on the croissants.
10. Bake the croissants for 20 minutes, or until golden brown, at 375°F. The croissants can be cooled on a wire rack.
11. Place vanilla cream in a piping bag before assembling. The croissants should be divided in half, but not completely through. Strawberries are placed on top of the croissant after some vanilla cream has been piped on.
12. Seal the croissant and sprinkle it with confectioners’ sugar.
If you know how to make puff pastry croissants, it is very simple. It’s not just a matter of rolling them up and baking them. Here’s how to make the perfect croissants:
Thaw your dough completely before using it. Dough that is partially frozen will not inflate or bake properly.
Roll the puff pastry out thinly but not too thickly. The ideal thickness is about 3mm. Cut the puff pastry into triangles after rolling it. Take each triangle, gently stretch it, and roll it. Instead of rolling a dense croissant, simply relax your hands.
Brush your croissants with a beaten egg to make them golden. Do not go over the cut edges, which will show the layers.
Allow the croissants to sit on the counter for 30 minutes to firm up and puff up from the room temperature.
Bake the croissants for 20 minutes at 375°F. Don’t go overboard!
You can substitute any berry or fruit for the strawberries if you’re allergic to them or simply don’t like the flavor. Blueberries or raspberries, however, go especially well with the vanilla pastry cream. When I run out of berries, I cover the vanilla cream with a layer of berry jam. Sometimes I like to add stewed apples and some cinnamon for a different flavor.