Strawberry Croissants with Mascarpone Cream
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
537 kcal
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Cuisine
French, International
Strawberry Croissants with Mascarpone Cream
Description
This recipe features croissants sliced horizontally but kept intact on one side to create a pocket, spread with strawberry jam, and filled with a mascarpone cream made by whisking cold double cream and icing sugar until thickened, then folding in mascarpone and vanilla extract. The cream is whipped to a consistency firm enough to hold shape without being stiff. Topping the cream with halved fresh strawberries adds a fruity contrast and pleasant texture.
The croissants provide a flaky, buttery base that contrasts with the smooth, mildly sweet mascarpone cream and sweet-tart strawberries. The filling's texture is creamy but stable, preventing leakage. Dusting with additional icing sugar before serving adds a delicate sweetness and decorative touch. This pastry is suitable for breakfast, brunch, or dessert where a fresh fruit element complements the rich cream and pastry.
Ingredients
For the mascarpone cream
- 125 millilitre double cream or heavy cream, fridge-cold, 1/2 US cup
- 2 tablespoons icing sugar and more for dusting, aka powdered sugar
- 125 grams mascarpone cheese cool, not fridge-cold. Remove from fridge 30 minutes before using, 4.5 oz
- 1 teaspoon vanilla extract
For the croissants
- 1 punnet strawberries roughly 12 strawberries
- 4 Croissant shop-bought or homemade, large
- 8 teaspoons strawberry jam or to taste
- icing sugar for dusting, optional
Instructions
- Add the cold cream and icing sugar (powdered sugar) to a bowl.
- With an electric hand mixer or a whisk, whip the cream until it begins to thicken. You can stop when you see trails left in the cream by the whisk.
- In a separate bowl, add the cool mascarpone cheese and the vanilla extract.
- Whisk the mascarpone briefly until it's smooth and slightly runnier, approximately 15 seconds.
- Add the mascarpone mixture to the cream. Whisk again until you achieve soft, yet slightly firm peaks, creating a scoopable cream that will stay inside the croissants without seeping out.
- Wash, hull and slice the strawberries in half vertically.
- With a sharp bread knife, slice the croissants in half horizontally. Don't cut through entirely. Leave one side intact to hold the two halves together.
- Spread a couple of tablespoons of strawberry jam on one half of each croissant.
- Pipe or spoon the mascarpone cream on top of the strawberry jam.
- Dot the cream with the strawberry halves. Add as many as you want.
- Using a small sieve or tea strainer, dust the top of the croissants with icing sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 249mg | 10% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1324IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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