Rich Custard Strawberry Croissants

Here’s my go-to strawberry croissant recipe, with fresh strawberries, sweet cream cheese filling, and flaky, buttery croissants that you can make in just 30 minutes using store-bought dough.

These strawberry croissants have become my weekend breakfast staple, and I often make a double batch because they disappear so quickly. Who can resist warm, fruit-filled pastries with their morning coffee?

What Kind of Strawberries Should I Use?

Fresh strawberries are the way to go for these croissants, and you’ll want to look for berries that are bright red all the way through with no white or green patches near the stem. The best strawberries for this recipe are medium-sized ones that are firm but not hard – they’ll be easier to slice thinly and will hold their shape better during baking. While you might be tempted to use frozen strawberries in a pinch, they tend to release too much moisture and can make your croissants soggy. When picking your strawberries at the store, take a quick sniff – if they smell sweet and fragrant, they’re likely to taste good too. Just remember to wait until right before using them to wash your berries, as excess moisture can make them spoil faster.

Options for Substitutions

This recipe can be adapted with several ingredient swaps if needed:

• Whole milk: You can use 2% milk instead of whole milk, though the filling won’t be quite as rich. For a dairy-free version, full-fat coconut milk works well too.
• Puff pastry: This is one ingredient you shouldn’t substitute – store-bought puff pastry is key for those flaky layers. Both frozen or fresh work fine, just make sure it’s butter-based.
• Vanilla bean paste: Regular vanilla extract works just fine – use the same amount. If you have whole vanilla beans, the seeds from one pod will do the trick.
• Strawberries: Feel free to swap these with other berries like raspberries or blackberries. You could even use thinly sliced peaches or apples (just toss them with a bit of lemon juice to prevent browning).
• Cornstarch: You can replace cornstarch with an equal amount of arrowroot powder, or use 1/2 cup of all-purpose flour instead of the cornstarch + flour combo.
• Powdered sugar: If you’re out of powdered sugar, you can make your own by blending regular granulated sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – make sure to thaw it in the refrigerator overnight, not on the counter, as warm pastry becomes sticky and impossible to handle properly.

Working with wet strawberries can make your croissants soggy, so pat them dry with paper towels before placing them on the pastry, and avoid overloading each croissant with filling as this can prevent proper rising and lead to a dense, heavy result.

The custard filling needs constant attention while cooking – whisk continuously to prevent lumps from forming, and strain the mixture through a fine-mesh sieve before cooling to ensure a smooth, silky texture.

For the flakiest results, keep your puff pastry cold until the moment you’re ready to use it, and don’t skip the egg wash – it’s essential for achieving that golden-brown, glossy finish that makes croissants look and taste professional.

What to Serve With Strawberry Croissants?

These sweet and flaky strawberry croissants make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some crispy bacon or breakfast sausage to balance out the sweetness. If you’re hosting brunch, add a bowl of fresh fruit salad on the side – think blueberries, raspberries, and sliced peaches to complement the strawberry filling. A dollop of whipped cream or a scoop of vanilla yogurt on the plate gives everyone an extra creamy element to enjoy with their croissant.

Storage Instructions

Keep Fresh: These strawberry croissants are best enjoyed the same day they’re made, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The pastry might lose some of its crispiness, but they’ll still taste good!

Make Ahead: You can prepare the pastry cream up to 2 days in advance – just keep it covered with plastic wrap (pressed directly onto the surface) in the fridge. When you’re ready to use it, give it a good stir to smooth it out before filling your croissants.

Serve Later: If you want to enjoy these treats later, you can give them a quick refresh in a 350°F oven for about 3-5 minutes to crisp up the pastry again. Just keep an eye on them to make sure they don’t get too brown. Add a fresh dusting of powdered sugar right before serving.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	120-145 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 230-250 g

Ingredients

For the pastry cream:

• 2 cups whole milk
• 2/3 cup white sugar
• 3 large eggs
• 1 egg yolk
• 1/4 cup flour
• 1/4 cup cornstarch
• 1/8 tsp salt
• 1 tsp vanilla bean paste

For the pastry:

• 3 sheets frozen puff pastry
• 1 egg mixed with 1 tsp water for brushing

For assembling and topping:

• 3/4 lb strawberries, hulled and thinly sliced
• Powdered sugar, for dusting

Step 1: Whisk the Eggs and Sugar

• 3 large eggs
• 1 egg yolk
• 2/3 cup white sugar
• 1/4 cup flour
• 1/4 cup cornstarch
• 1/8 tsp salt

In a large bowl, whisk the eggs, egg yolk, and sugar together until the mixture becomes pale yellow.

Add in the flour, cornstarch, and salt.

Continue to whisk until everything is fully combined and smooth.

Step 2: Heat the Milk

• 2 cups whole milk

Pour the whole milk into a saucepan and warm it over medium-low heat.

Heat until steam is rising from the milk, but avoid bringing it to a simmer or boil.

This gentle heating helps prevent curdling when the milk is mixed with the egg mixture.

Step 3: Temper the Egg Mixture

• heated milk from Step 2
• egg-sugar-flour mixture from Step 1

Gradually pour the hot milk into the egg-sugar-flour mixture in slow, steady batches, whisking the egg batter vigorously as you do.

This helps gently warm the eggs so they don’t scramble.

I always take my time with this step to ensure a silky cream.

Step 4: Cook the Pastry Cream

• batter from Step 3
• 1 tsp vanilla bean paste

Rinse the saucepan to remove any residual milk that might stick.

Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until the cream thickens to a pudding-like consistency—this should take about 7 to 8 minutes.

Remove from heat and whisk in the vanilla bean paste.

Step 5: Chill the Pastry Cream

Transfer the cooked pastry cream to a clean bowl.

Cover the surface with plastic wrap, making sure it touches the cream directly to prevent a skin from forming.

Refrigerate until thoroughly chilled, about 2 hours.

I find that chilling the cream also improves its flavor and texture.