Strawberry Croissants - How to Make Bakery Style Croissants
Serves 620 mins prep0 mins cook
Give your store-bought croissant a delicious upgrade with my semi-homemade Strawberry Croissant recipe. Featuring a buttery bakery croissant that’s stuffed with strawberry almond cream before being topped with toasty sliced almonds, baked, and dusted with strawberry powdered sugar, this delightful pastry is a surefire way to start your day on the right foot.
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What you need
Instructions
2 To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy. 3 Add the almond flour, strawberry powder and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly. 4 Add the flour and pink food coloring if desired - mixing to combine. Transfer to a container and refrigerate until ready to use! 5 Slice the croissant in half lengthwise and brush each interior side of the croissant with simple syrup. *Note - if your croissant is particularly tall (over 4 inches) you'll want to gently flatten the croissant a touch so that the frangipane will properly bake in between the croissant halves. Grocery store croissants are never a problem here, but if you have more of an artisanal croissant from a bakery, this will help! 6 Pipe a few tablespoons of almond cream inside the croissant and place the croissant top half on top. Pipe a few tablespoons of almond cream on top and press sliced almonds on top. Put the assembled croissants in the fridge so the frangipane can solidify for a half hour before baking. You can also store them in the fridge overnight to bake off fresh the next morning. 7 Bake at 350F degrees for 18-20 minutes until the almonds start to brown. Dust with strawberry powdered sugar and a few freeze-dried strawberries before enjoying!View original recipe