For a show-stopping yet easy-to-make treat, these Berries and Cream Croissants hit all the right notes. Flaky, buttery puff pastry is baked to golden perfection, then filled with a luscious cream made from whipped cream, cream cheese, and a touch of sour cream. The homemade berry jam brings a sweet-tart flavor that complements the rich cream, making each bite a burst of freshness and indulgence. Whether for brunch, dessert, or a special occasion, these croissants are sure to impress with their beautiful presentation and delicious flavors.
Ingredients:
For the Croissants:
- 2 sheets of ready-to-use puff pastry (either frozen or chilled)
- 1 egg, whisked (for egg wash)
- 1 tablespoon powdered sugar (for dusting)
For the Jam:
- 2 cups frozen wild blueberries (can substitute with fresh or other berries)
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
For the Cream Filling:
- 2 cups heavy whipping cream (cold)
- 8 ounces cream cheese (softened)
- 2 tablespoons sour cream
- 1/4 cup of confectioners’ sugar (modify to suit your desired level of sweetness)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Croissants:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pre-made puff pastry sheets on a lightly floured surface. Cut each sheet into triangles (or squares if you prefer a different shape).
- Roll the triangles from the wider end to the tip to form croissants.
- Brush each croissant with the whisked egg to give them a golden, shiny finish during baking.
- Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed and golden brown.
- Make the Berry Jam:
- In a medium saucepan, combine the frozen wild blueberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency, about 8-10 minutes.
- Remove from heat and let the jam cool to room temperature.
- Prepare the Cream Filling:
- In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
- Taste and adjust the sweetness if necessary by adding more powdered sugar.
- Assemble the Croissants:
- Once the croissants have cooled, carefully slice each croissant in half horizontally.
- Spread a layer of the prepared cream filling on the bottom half of the croissant, then spoon a layer of the berry jam on top.
- Place the top half of the croissant back on and dust with powdered sugar before serving.
- Serve:
- Serve the croissants immediately for the freshest flavor and texture.
- They can be enjoyed as a decadent breakfast treat or an elegant dessert.
Conclusion:
These Berries and Cream Croissants offer a delightful combination of rich cream filling and fresh homemade berry jam, all encased in buttery, flaky pastry. The tartness of the berries beautifully contrasts with the smooth and slightly tangy cream, while the powdered sugar dusting adds a touch of sweetness. This elegant pastry treat is perfect for impressing guests or indulging in a sweet moment of self-care.
Irresistible Berries and Cream Croissants: A Delightful Pastry Treat
Flaky puff pastry croissants filled with a smoothcream cheese filling and homemade wild blueberry jam. Perfect for breakfast ordessert, these croissants are simple to make but deliver a stunning anddelicious result.
Ingredients
For the Croissants:
- 2 sheets of ready-to-use puff pastry either frozen or chilled
- 1 egg whisked (for egg wash)
- 1 tablespoon powdered sugar for dusting
For the Jam:
- 2 cups frozen wild blueberries can substitute with fresh or other berries
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
For the Cream Filling:
- 2 cups heavy whipping cream cold
- 8 ounces cream cheese softened
- 2 tablespoons sour cream
- 1/4 cup of confectioners’ sugar modify to suit your desired level of sweetness
- 1 teaspoon vanilla extract
Instructions
Prepare the Croissants:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pre-made puff pastry sheets on a lightly floured surface. Cut each sheet into triangles (or squares if you prefer a different shape).
- Roll the triangles from the wider end to the tip to form croissants.
- Brush each croissant with the whisked egg to give them a golden, shiny finish during baking.
- Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed and golden brown.
Make the Berry Jam:
- In a medium saucepan, combine the frozen wild blueberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency, about 8-10 minutes.
- Remove from heat and let the jam cool to room temperature.
Prepare the Cream Filling:
- In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
- Taste and adjust the sweetness if necessary by adding more powdered sugar.
Assemble the Croissants:
- Once the croissants have cooled, carefully slice each croissant in half horizontally.
- Spread a layer of the prepared cream filling on the bottom half of the croissant, then spoon a layer of the berry jam on top.
- Place the top half of the croissant back on and dust with powdered sugar before serving.
Serve:
- Serve the croissants immediately for the freshest flavor and texture.
- They can be enjoyed as a decadent breakfast treat or an elegant dessert.