Posts Tagged ‘brunch recipe’

Semi-Homemade Recipe: HOW TO MAKE A STRAWBERRIES & CREAM-FILLED CROISSANT

Semi-homemade Recipe: HOW TO MAKE A STRAWBERRY & CREAM CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

Semi-Homemade Dessert Recipe: STRAWBERRY & CREAM-FILLED CROISSANT

A fresh baked, flaky and buttery croissant, filled with a creamy custard, topped with sweet and juicy sliced strawberries…doesn’t that just sound like a dessert you want to indulge in?  It did for me! You can start your morning or afternoon by enjoying this super simple treat or serve as an after brunch dessert! Everyone loves bite-sized desserts for brunch so by filling your croissants, cutting into small pieces, and garnish with powdered sugar and you have the perfect dessert brunch item your guests will enjoy! I highly recommend using freshly baked croissants from your local bakery versus store-bought croissants sold in plastic containers. You want that flaky crunch when you bite into this sandwiched dessert!

For the cream, I used my handy creme anglaise recipe. Since this smooth vanilla flavored English cream (also referred to as a sauce) is usually served as a topping for desserts, I had a feeling it would make a great tasting complement inside a croissant. To add another level of flavor, I added some almond extract to the cream. If you prefer, you can just add the usual vanilla flavor and step it up by adding the seeds of a fresh vanilla bean instead of vanilla extract.

Satisfy your sweet tooth and enjoy!

Semi-Homemade Recipe: HOW TO MAKE A STRAWBERRIES & CREAM-FILLED CROISSANT TO ENJOY FOR DESSERT OR BRUNCH
 
Author:
Recipe type: Creme Anglaise (Vanilla Custard)
Serves: 2

Ingredients
  • ½ cup whole milk
  • ¼ cup whipping cream
  • 1 whole egg, plus 1 egg yolk
  • 3 tbsp. sugar
  • 1 vanilla bean, or 1 tsp. vanilla extract
  • ¼ tsp, almond extract (optional)

Instructions
  1. Combine milk and cream in medium-sized saucepan. Bring to simmer and remove from heat.
  2. In a medium bowl, whisk together egg, yolk, and sugar. Gradually add egg mixture while continuing to whisk. Return mixture to saucepan. Stir constantly over low heat until thickens. (Do not boil, or sauce will curdle). Strain sauce through a fine strainer into a bowl and whisk in the seeds from the vanilla bean. Cover and chill for at least 90 minutes, until very cold.
  3. When sauce is cold, spoon a generous amount of custard inside the croissant.

-Photos by Rose Angel Lopez

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