Berry and Cream Croissant: How to Prepare It

Berry and Cream Croissant is a delicious fusion of flaky, buttery croissant, creamy filling, and fresh berries, offering a sweet, vibrant treat perfect for any time of day.

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Berry and Cream Croissant Ingredients

For the berry and cream Croissant:

500 grams all-purpose flour

60 grams sugar

10 grams salt

10 grams active dry yeast

300 ml cold milk

300 grams unsalted butter (divided for use in the dough and for laminating)

For the Cream Filling:

200 ml heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Berry Sauce:

1 cup fresh or frozen berries (such as blueberries, raspberries, or strawberries)

2–3 tablespoons sugar (adjust based on the sweetness of the berries)

1 teaspoon lemon juice

For Garnish:

Fresh berries for decoration

Powdered sugar for light dusting

Preparation Berry and Cream cheese Croissant recipe

Step 1: Make the Croissant Dough

1. Activate the Yeast: In a small bowl, mix the yeast with a few tablespoons of the cold milk until dissolved. Set aside.

2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt.

3. Add Wet Ingredients: Pour in the activated yeast and the remaining cold milk. Mix the ingredients together until you have a rough dough.

4. Knead the Dough: Knead the dough on a floured surface for about 5–7 minutes until it becomes smooth and elastic. Form it into a ball, wrap it in plastic wrap, and refrigerate it for 30 minutes.

Step 2: Laminate the Dough with Butter

1. Prepare the Butter Block: While the dough is chilling, place 300 grams of butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle, approximately 1 cm thick. Chill the butter block if it becomes too soft.

2. Roll Out the Dough: After chilling, roll the dough into a large rectangle that is twice the size of the butter block.

3. Encapsulate the Butter: Place the butter block in the center of the dough. Fold the dough over the butter from each side, fully encasing it.

4. Roll and Fold: Roll the dough into a long rectangle. Fold it into thirds, like a letter. Wrap the dough in plastic and refrigerate for 30 minutes.

5. Repeat the Rolling and Folding: Roll the dough out again into a rectangle, fold it into thirds, and chill. Repeat this process twice more for a total of three folds, chilling between each.

Step 3: Shape and Bake the Croissants

1. Final Roll-Out: Roll the dough out into a large rectangle, about 0.5 cm thick.

2. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into triangles for croissants.

3. Shape the Croissants: Starting from the base of each triangle, roll the dough up toward the tip, creating the classic croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper.

4. Proof the Croissants: Cover the croissants lightly with a cloth and let them rise in a warm place for 1–2 hours until they double in size.

5. Bake: Preheat the oven to 200°C (390°F). Brush the croissants with a beaten egg for a golden finish, and bake for 15–20 minutes until golden brown and flaky. Let cool.

Step 4: Make the Cream Filling

1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Transfer the cream to a piping bag fitted with a round or star tip for easy filling.

Step 5: Prepare the Berry Sauce

1. In a small saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5–7 minutes.

2. Let the berry sauce cool, then strain it through a sieve if you prefer a smoother sauce.

Step 6: Assemble the Berry and Cream Croissant

1. Once the croissants are completely cool, slice them partially open.

2. Pipe the whipped cream filling into each croissant.

3. Drizzle with the berry sauce and garnish with fresh berries.

4. Dust lightly with powdered sugar before serving.

Chef’s Tip for berry and cream croissant

For perfectly flaky and layered croissants, make sure both the butter and dough stay very cold throughout the lamination process. If you notice the butter starting to soften or melt as you fold, place the dough in the refrigerator for 10–15 minutes before continuing. Also, avoid pressing too hard when rolling out the dough to keep the delicate air pockets intact. These pockets are essential for achieving that light, airy texture in the croissant.

In conclusion

Berry and Cream Croissant combines the classic French croissant’s delicate, buttery layers with the fresh sweetness of berries and cream. Originating in Austria, the croissant became a beloved French pastry after bakers in Paris perfected it. In addition to being delicious, croissants contain moderate amounts of carbohydrates and fats, providing quick energy. However, a standard croissant with cream and berry toppings can contain about 300–400 calories, so it’s best enjoyed as an occasional treat. This dessert offers a delightful balance of flavor and texture, ideal for a special breakfast or snack.

Discover the secret to making perfect Cream-Filled Choux Pastry—a delicate, airy pastry shell filled with rich, smooth cream. Click the link for the full recipe and step-by-step guide.