Croissant With Cream Filling Recipe

Prepare the croissant dough

Begin by preparing the croissant dough. Combine flour, water, butter, yeast, sugar, and salt in a large bowl. Mix until a dough forms, then knead on a floured surface until smooth and elastic. Allow the dough to rest and rise in a warm place until it doubles in size.

Make the cream filling

While the dough is rising, prepare the cream filling by whisking together heavy cream, sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to use.

Roll and cut the dough

Once the dough has risen, roll it out on a floured surface to a thickness of about 1/4 inch. Cut the dough into triangles.

Shape and fill the croissants

Roll each triangle of dough from the wider end towards the point to form the classic croissant shape. Carefully make a small incision in the side of each croissant and fill with the prepared cream filling using a piping bag. Ensure the croissants are sealed well to prevent the filling from leaking out during baking.

Bake and serve

Preheat your oven to 375°F (190°C). Place the filled croissants on a baking sheet lined with parchment paper, leaving space between each. Bake for 18-20 minutes or until golden brown. Allow to cool slightly, then sprinkle with a mixture of freeze-dried fruit and sugar for garnish. Serve warm or at room temperature.