Strawberry Croissants - How to Make Bakery Style Croissants
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.
Servings: 6 Croissants
Calories: 309kcal
Ingredients
- ½ Cup Unsalted Butter Room Temperature
- ½ Cup & 1 Tbsp Granulated Sugar
- 1 Cup Ground Almonds
- ¼ teaspoon Kosher Salt
- ¼ cup Freeze Dried Strawberry Powder
- 2 Eggs large, room temperature
- 1 Tablespoon All-Purpose Flour
- Pink Food Coloring optional
- 6 Croissants a few days old
- ¼ cup Strawberry Simple Syrup
- ¼ cup Sliced Almonds
- ¼ cup Powdered Sugar + 1 Tablespoon Strawberry Powder
- ¼ cup Freeze Dried Strawberries
Instructions
- 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.½ Cup Unsalted Butter, ½ Cup & 1 tablespoon Granulated Sugar
- Add the almond flour, strawberry powder and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.1 Cup Ground Almonds, ¼ teaspoon Kosher Salt, 2 Eggs, ¼ cup Freeze Dried Strawberry Powder
- Add the flour and pink food coloring if desired - mixing to combine. Transfer to a container and refrigerate until ready to use!1 Tablespoon All-Purpose Flour
- 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!¼ cup Strawberry Simple Syrup , 6 Croissants
- 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.¼ cup Sliced Almonds
- 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!¼ cup Powdered Sugar + 1 Tablespoon Strawberry Powder, ¼ cup Freeze Dried Strawberries
Video
Notes
Serving & Storage Tips
- Best Served Fresh – These croissants are at their peak right after baking, when they’re crisp and caramelized. If possible, enjoy them warm for the best texture!
- Make Ahead for Easy Mornings – Assemble the croissants the night before and store them unbaked in the fridge. In the morning, just pop them in the oven for fresh, bakery-style pastries with no prep!
- Freezing for Later – Want to save some for later? Freeze assembled but unbaked croissants on a tray, then transfer to a freezer-safe bag. When ready to bake, place them straight into the oven and add 2-3 extra minutes to the baking time.
Nutrition
Calories: 309kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 79mg | Sodium: 235mg | Potassium: 84mg | Fiber: 2g | Sugar: 21g | Vitamin A: 483IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
