Hey, friend! Let’s whip up something that feels like a fancy bakery treat but is totally doable at home: Berries and Cream Filled Croissants. These beauties are all about flaky, buttery croissants stuffed with a luscious, lightly sweet cream and vibrant fresh berries, finished with a dusting of powdered sugar. They’re perfect for brunch, a special breakfast, or even a dessert that’ll have everyone swooning. I love making these when I want to impress without spending hours in the kitchen—think lazy weekends or a spring gathering with friends. Inspired by recipes like those on Bake Cook Repeat and Moribyan, this version uses store-bought croissants for ease and a homemade whipped cream filling that’s pure magic. Pair them with a hot coffee or a glass of bubbly, and you’ve got a moment worth savoring. Ready to make these drool-worthy pastries? Let’s dive in!
Why You’ll Love This Recipe
- Fancy yet easy: Looks like it came from a Parisian bakery but uses pre-baked croissants for zero fuss.
- Bursting with flavor: Sweet, juicy berries and creamy filling in every flaky bite—pure indulgence.
- Quick to make: Ready in under 30 minutes, perfect for last-minute brunches or cravings.
- Crowd-pleaser: Kids, adults, and picky eaters can’t resist the buttery, fruity combo.
- Versatile: Great for breakfast, dessert, or a chic afternoon tea spread.
- Customizable: Swap berries, add a drizzle of chocolate, or play with flavored creams to make it your own.
- Budget-friendly: Uses simple ingredients and store-bought croissants to keep costs low.
Ingredients You’ll Need
- Pre-baked croissants: Fresh from the bakery or store (Costco’s a great deal!)—avoid croissant dough for this recipe.
- Heavy whipping cream: The base for a rich, fluffy filling that holds its shape.
- Powdered sugar: Sweetens the cream and dusts the tops for that bakery look.
- Vanilla extract: Adds a warm, aromatic depth to the whipped cream.
- Fresh berries: Strawberries, raspberries, and blueberries for color and juicy sweetness. Fresh is best for texture.
- Cream cheese (optional): Adds a tangy, cheesecake-like richness to the filling if you want extra decadence.
- Strawberry jam or compote (optional): For a touch of extra fruitiness to spread inside.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Berries and Cream Filled Croissants (Step-by-Step Instructions)
Step 1: Prep the Berries
Wash 1 cup mixed fresh berries (strawberries, raspberries, blueberries). Slice strawberries into thin pieces for easier layering; keep raspberries and blueberries whole. Pat dry with a paper towel to avoid soggy croissants. Set aside. Pro tip: If strawberries are out of season, use all raspberries or blueberries for vibrant color.
Step 2: Make the Whipped Cream Filling
In a large mixing bowl, use a hand mixer or stand mixer to whip 1 cup heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 4–5 minutes. For a richer filling, beat in 4 ounces softened cream cheese before adding the cream. The filling should be thick enough to pipe or spread. Transfer to a piping bag with a large round or star tip, or use a zip-top bag with a corner snipped off. Note: Chill the filling for 10 minutes if it softens while you prep.
Step 3: Prep the Croissants
Using a sharp serrated knife, carefully slice 4 large pre-baked croissants in half horizontally, like a sandwich, but don’t cut all the way through—leave a hinge for easier filling. Gently open each croissant. If using jam, spread 1–2 teaspoons of strawberry jam or compote on the bottom half of each croissant for extra flavor. Heads-up: Handle croissants gently to avoid crushing their flaky layers.
Step 4: Assemble the Croissants
Pipe or spoon a generous layer of whipped cream filling onto the bottom half of each croissant. Arrange a mix of sliced strawberries, raspberries, and blueberries over the cream, pressing lightly to secure. Add another small dollop of cream on top of the berries for extra decadence, then gently close the croissant. Tip: Don’t overstuff, or the filling will ooze out—aim for a balanced bite.
Step 5: Finish and Serve
Place the filled croissants on a serving platter. Using a fine mesh sieve or shaker, dust the tops with 1–2 tablespoons powdered sugar for a snowy, bakery-style finish. Serve immediately with a side of extra berries or a hot cup of coffee. Pro tip: For a fancy touch, drizzle with melted chocolate or serve with a scoop of vanilla ice cream for dessert.
Helpful Tips
- Meal prep it: Make the whipped cream filling up to 1 day ahead and store in an airtight container in the fridge. Bring to room temp and re-whip lightly before using. Slice berries a few hours in advance and keep refrigerated. Assemble just before serving to keep croissants crisp.
- Storage: Best enjoyed the same day, as croissants can get soggy. If needed, store unfilled croissants in an airtight container at room temp for 1 day or refrigerate filled croissants for up to 24 hours, but the texture may soften.
- Reheating: Don’t reheat filled croissants, as the cream will melt. If croissants are stale, warm unfilled halves in a 350°F oven for 3–5 minutes before assembling to restore flakiness.
- Perfect pairings: Serve with a hot latte, chai tea, or sparkling wine for brunch. For a full spread, pair with bacon, scrambled eggs, or a fresh green salad. As a dessert, try with a scoop of ice cream or a fruit tart.
- Creative twists:
- Swap berries for sliced peaches, mango, or blackberries for a seasonal spin.
- Add a layer of Nutella or chocolate ganache for a decadent treat.
- Mix lemon zest or orange blossom water into the cream for a citrusy twist.
- Use mini croissants for bite-sized appetizers at parties.
- Sprinkle chopped pistachios or almonds on the cream for crunch.
- Avoid soggy croissants: Use fresh, not frozen, berries, and assemble just before serving. If using compote, spread thinly to prevent excess moisture.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
You can prep the whipped cream and slice berries up to 24 hours ahead, storing them separately in the fridge. Assemble the croissants just before serving to keep them flaky and fresh.
Can I use frozen berries?
Fresh berries are best for texture and to avoid sogginess. If using frozen, thaw and drain thoroughly, then pat dry, but the result may still be softer.
What if I can’t find pre-baked croissants?
Check your local bakery, Costco, or supermarket bakery section. In a pinch, bake canned crescent roll dough per package instructions, but they’ll be less flaky than true croissants. Avoid raw croissant dough for this recipe.
Can I make this dairy-free or vegan?
Use coconut cream instead of heavy cream for the filling and a vegan cream cheese alternative. Ensure croissants are dairy-free (check labels, as most contain butter). Swap honey for maple syrup if sweetening the cream.
How do I keep the filling from leaking?
Don’t overfill, and use a thick whipped cream that holds its shape. Pipe or spread evenly, and press berries gently into the cream to secure them. Serve immediately to maintain structure.
I’m obsessed with these Berries and Cream Filled Croissants—they’re my go-to when I want something quick, beautiful, and delicious for brunch or a sweet treat. Inspired by sources like Bake Cook Repeat and Moribyan, they’re so easy yet feel so special. I love serving them with a steaming cappuccino and watching everyone’s eyes light up when they take a bite. Give them a try for your next gathering or just to treat yourself, and let me know in the comments how they turn out—I’d love to hear if you went with strawberries, mixed berries, or added your own flair
Berries and Cream Filled Croissants
Ingredients
- For the Jam:
- 2 cups frozen wild blueberries
- ¼ cup granulated sugar
- Juice of 1/2 small lemon
- For the Cream Filling:
- 2 cups heavy whipping cream cold
- 8 oz cream cheese
- 2 Tbsp sour cream
- ¼ cup powdered sugar adjust to taste
- 1 tsp vanilla extract
- For the Croissants:
- 2 sheets pre-made puff pastry frozen or refrigerated
- 1 egg whisked (for egg wash)
- 1 Tbsp powdered sugar for dusting
Instructions
- Make the berry jam: In a small saucepan, combine the frozen blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 10-15 minutes). Set aside to cool.
- Make the cream filling: In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Prepare the puff pastry: Preheat your oven to 375°F (190°C). Unroll the pre-made puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (8 total).
- Assemble the croissants: Place a spoonful of the cream filling in the center of each pastry square, then top with a spoonful of berry jam. Fold the corners of the pastry toward the center to form a pocket, pinching the edges to seal.
- Apply egg wash: Brush each croissant with the whisked egg to give it a golden, glossy finish.
- Bake: Place the croissants on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are golden brown and puffed up.
- Finish: Let the croissants cool slightly, then dust with powdered sugar before serving.
Notes
- Make-ahead tip: You can make the cream filling and jam ahead of time. Store in the fridge and assemble the croissants right before baking.
- Variations: Feel free to use any berries or jam of your choice for a different flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
