The Berries and Cream Croissants Recipe is the perfect indulgence to brighten any morning or afternoon tea. Flaky, golden croissant-like puff pastry triangles cradle a luscious combination of tangy berry jam and silky, sweet cream filling that tastes like a little cloud of heaven. This recipe brings together simple, fresh ingredients to create impressive pastries that look stunning and taste even better. Whether you’re making them for weekend brunch or a special occasion, these croissants promise to delight everyone lucky enough to try one.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward with essential ingredients that each play a crucial role in the final flavor, texture, and visual appeal. From the buttery puff pastry providing crisp, flaky layers to the vibrant berries delivering a fruity punch, every component contributes to the magic.
- Puff pastry (2 sheets): Using pre-made sheets saves time while guaranteeing a flaky, buttery crust that’s the base of these croissants.
- Egg (1, whisked): Brushing with egg wash ensures a beautifully glossy, golden finish after baking.
- Powdered sugar (1 tbsp + 1/4 cup): Used both for dusting and sweetening the cream, it adds delicate sweetness and a lovely visual touch.
- Wild blueberries (2 cups): Fresh or frozen, these berries provide a burst of vibrant color and bright, juicy flavor for the jam.
- Granulated sugar (1/4 cup): Balances the tartness of the berries in the jam perfectly.
- Lemon juice (from 1/2 small lemon): Adds a bit of zing and brightness that keeps the berry jam lively.
- Heavy whipping cream (2 cups, cold): Whipped into a smooth, creamy filling that melts in your mouth.
- Cream cheese (8 oz): Brings richness and slight tang to the cream, complementing the berries beautifully.
- Sour cream (2 tbsp): Adds an extra layer of creaminess and a subtle tart note.
- Vanilla extract (1 tsp): Infuses the cream filling with warmth and depth.
How to Make Berries and Cream Croissants Recipe
Step 1: Prepare the Puff Pastry
Preheat your oven to 425°F (218°C) so it’s ready to bake those pastries to golden perfection. If you’re using frozen puff pastry, make sure to thaw it according to the package instructions to achieve the ideal texture. Gently roll each sheet to flatten slightly, making it easier to cut and shape later on.
Step 2: Cut and Shape the Pastry
Cut each sheet into four equal squares — roughly 5 inches on each side — which gives you eight perfect squares. Brush each square lightly with whisked egg to help the edges seal and turn golden. Now fold each square into a neat triangle by bringing one corner across to the opposite side and firmly press the edges together to seal the filling inside.
Step 3: Bake the Croissants
Place the triangles on a parchment-lined baking sheet and give them another brush of egg wash on top for a shiny finish. Optionally, sprinkle with coarse sugar for a subtle crunch and sparkle. Pop them in the oven and bake for 22 to 25 minutes until they puff beautifully and turn a deep golden brown. Keep an eye on them — if you used frozen puff pastry, they might need a little extra time.
Step 4: Make the Berry Jam
While the pastries are baking and cooling, prepare the luscious berry jam. Combine your blueberries, granulated sugar, and fresh lemon juice in a saucepan. Simmer gently over medium heat for about 15 to 20 minutes, stirring occasionally until the berries break down and the mixture thickens to a jammy consistency. Remove from heat and let it cool completely before using.
Step 5: Whip Up the Cream Filling
In a large bowl, mix together the cold heavy cream, cream cheese, sour cream, powdered sugar, and vanilla extract. Beat thoroughly until it transforms into a smooth, creamy mixture that’s stable enough to pipe or spread easily. If you prepare this ahead of time, just refrigerate and then briefly mix again before assembly to freshen it up.
Step 6: Assemble the Croissants
Once the pastries are completely cool, carefully slice each one horizontally to create a top and bottom half. Spread a generous layer of berry jam on the bottom half, then lavishly add the cream filling on top of the jam. Gently replace the top half of the croissant and finish with a dusting of powdered sugar for that elegant touch.
How to Serve Berries and Cream Croissants Recipe
Garnishes
For a truly stunning presentation, add a few fresh berries on top alongside a sprig of mint for a pop of color and freshness. Lightly dusted powdered sugar adds an inviting sweetness and snowy appearance that makes these croissants irresistible.
Side Dishes
Pair your Berries and Cream Croissants Recipe with a side of crunchy walnuts or lightly toasted almonds for extra texture. Freshly brewed coffee or a fragrant herbal tea complements the sweetness and richness perfectly, turning breakfast or brunch into an elegant affair.
Creative Ways to Present
Consider serving these croissants on a vintage cake stand or wooden board to highlight their rustic charm. You can also layer a few in a basket lined with a pretty cloth for casual gatherings, or individually plate them with a drizzle of berry coulis and dollops of extra whipped cream for dinner party elegance.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Berries and Cream Croissants Recipe, store them in an airtight container in the refrigerator for up to two days. Keeping the cream filling chilled helps maintain its smooth texture, while the pastry stays delightfully crisp.
Freezing
You can freeze the baked croissants before assembling to preserve freshness. Place them in a freezer-safe container separated by parchment paper and freeze for up to one month. Thaw them overnight in the fridge before adding the cream and jam to keep everything fresh and luscious.
Reheating
Reheat the unfilled croissants in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to revive their flakiness. Avoid microwaving as this softens the pastry. After reheating, assemble with the cream and berry jam for the best texture and flavor experience.
FAQs
Can I use fresh berries instead of frozen for this Berries and Cream Croissants Recipe?
Absolutely! Fresh berries work wonderfully and provide a bright, juicy element to the jam. If they are very ripe or juicy, you might want to reduce the lemon juice slightly to balance acidity.
Is there a way to make the cream filling less sweet?
Definitely! You can adjust the powdered sugar in the cream filling to your taste. Start with less and add more gradually until it’s perfect for your preference.
Can this recipe be made gluten-free?
While the traditional puff pastry contains gluten, you can find gluten-free puff pastry options at specialty stores or online. Just be sure to follow the package instructions for best results.
How long can the assembled croissants sit before serving?
For the best taste and texture, assemble just before serving. However, you can prepare jam and cream filling ahead and keep croissants separate for up to 24 hours in the fridge.
Can I substitute cream cheese with mascarpone in this recipe?
Yes, mascarpone is a great substitute that will lend an even creamier, slightly sweeter flavor to the filling. Just use the same amount as the cream cheese called for.
Final Thoughts
Making the Berries and Cream Croissants Recipe is such a joy, especially when you see how effortlessly simple ingredients transform into a spectacular, bakery-worthy treat. These croissants not only taste divine but also make every gathering feel just a little bit more special. I encourage you to try this recipe and delight in every flaky, fruity, creamy bite – it’s a real showstopper you’ll want to serve again and again.
Print
Berries and Cream Croissants Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these flaky, golden Berries and Cream Croissants featuring homemade berry jam and a luscious cream cheese filling. Perfect for brunch or a special treat, this recipe combines buttery puff pastry baked to perfection with fresh, sweet-tart berry jam and a smooth, creamy topping.
Ingredients
Pastry
- 2 sheets pre-made puff pastry (frozen or refrigerated)
- 1 egg (whisked, for egg wash)
- 1 tbsp powdered sugar (for dusting)
- coarse sugar (optional, for sprinkling)
Berry Jam
- 2 cups frozen or fresh wild blueberries (or other berries)
- 1/4 cup granulated sugar
- Juice of 1/2 small lemon
Cream Filling
- 2 cups heavy whipping cream (cold)
- 8 oz cream cheese
- 2 tbsp sour cream
- 1/4 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Instructions
- Prepare the Puff Pastry: Preheat your oven to 425°F (218°C). If using frozen puff pastry, thaw according to package instructions before proceeding. Flatten each sheet gently with a rolling pin to even out the thickness if needed.
- Cut and Shape Pastry: Cut each sheet into 4 equal squares, about 5 inches each, yielding 8 pieces total. Brush each square with whisked egg wash. Fold each square diagonally to form a triangle and press the edges together firmly to seal.
- Apply Egg Wash and Sugar: Brush the tops of the triangles with more egg wash. Optionally, sprinkle coarse sugar over the tops for extra crunch and sweetness.
- Bake the Pastries: Place the triangles on a parchment-lined baking sheet and bake for 22-25 minutes, or until they turn a deep golden brown. If using frozen puff pastry, you may need to add a few extra minutes to baking time. Remove and let cool completely.
- Make the Berry Jam: In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook for 15-20 minutes, stirring occasionally, until the berries break down and the mixture thickens. Remove from heat and cool.
- Prepare the Cream Filling: In a large mixing bowl, beat the cold heavy cream, cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy. Refrigerate if preparing in advance, then bring to room temperature and gently rewhip before assembly.
- Assemble Croissants: Once the pastries are fully cooled, slice each croissant horizontally in half. Spread a generous layer of the cooled berry jam on the bottom half, then pipe or spoon the cream filling on top. Place the top pastry half over the cream and dust with powdered sugar for presentation.
Notes
- Use high-quality puff pastry for the best flaky texture.
- Adjust the powdered sugar for the cream filling according to your preferred sweetness.
- Frozen berries work well if fresh are unavailable, just be sure to thaw slightly before making the jam.
- Ensure pastries are fully cooled before assembling to prevent sogginess.
- This recipe can be made a day ahead; store assembled croissants refrigerated and bring to room temperature before serving.
