Strawberry Custard Croissants

These Strawberry Custard Croissants make a delicious breakfast with a combination of sweet strawberries and creamy custard in a flaky puff.

Storage and Leftovers

Refrigerator Storage for Strawberry Custard Croissants

• Duration: Up to 3 days
• Method: Store the croissants in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Place them in the refrigerator to keep the custard fresh and safe to eat.

Before serving, you can reheat the croissants in the oven at 350°F (175°C) for about 5-10 minutes until they are warmed through. This will help restore some of their original texture and flavour.

Ingredients & Substitutions

Milk – Whole milk will give the best flavour and texture in the custard. You may use lower fat milk if you prefer.

Vanilla – Pure vanilla extract will give the best flavour, but artificial extract works here too.

Butter – I used salted butter, you can use unsalted too but you want to add a pinch of salt if you do.

Eggs – Using 4 whole eggs ensures a nice thick custard with lots of flavour. You will need more eggs for the egg wash to help give the pastries a nice golden shine.

Sugar – Use only white granulated sugar.

Cornstarch – Helps to thicken the custard.

Crescent dough – You can also use puff pastry sheets here!

Strawberries – Use only fresh strawberries. Feel free to substitute with other fresh fruit as you like.

Looking for More Tasty Breakfast Ideas?

Check out some of my favourite breakfast recipes!

These strawberry rolls are an easy breakfast treat that can easily be dessert and made quickly enough to satisfy any sweet tooth!

Easy and delicious cranberry orange bread is packed with orange zest and cranberries and drizzled with an orange cream cheese icing.

These Sheet Pan Blueberry Banana Pancakes are a great way to make a delicious, no-fuss breakfast for a crowd.

How to Make Strawberry Custard Croissants

Yields: 6 Servings | Prep time: 25 minutes | Cook time: 22 minutes

Ingredients:

Vanilla Custard

• 4 cups whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon butter
• 4 eggs, room temp
• ½ cup white sugar
• 3 tablespoons cornstarch

Croissant Squares

• 3 eggs, room temperature
• 2 tablespoons Sugar
• 3 Pillsbury Crescent Dough Sheet, Original ( 8 oz )
• ½ cup Powdered sugar
• Strawberries

Directions:

Vanilla Custard

Place milk, vanilla extract, and butter in a saucepan.

Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.

Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Set the saucepan back over low heat.

Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Transfer custard into a large bowl, cover, and allow to cool to room temperature before chilling. Refrigerate for 1-2 hours.

Crescent Squares

In a small bowl add the egg and sugar to make an egg wash, whisk to combine. Set aside.

Lightly sprinkle flour on a large cutting board. Lay the first croissant dough sheet on the cutting board, coat with a light coating of the egg wash.

Place the second croissant dough sheet on top of the first sheet. Do a light coating of the egg wash on top of the second croissant dough sheet. Place the third croissant dough sheet on top of the other ones.

Make sure all of the edges of the croissant dough sheets are even. Lightly press down on the croissant dough sheet layers. Cut out 3 inch by 5 inch rectangles from the croissant dough.

Place the rectangles on a parchment lined baking sheet. Take your knife and cut a slit into the top half of the croissants, 1 ½ inches in length. Coat the top of each croissant square with the egg wash.

Heat your oven to 375 degrees Fahrenheit.

Bake the croissant squares for 12 minutes or until a light golden brown on top. Let the croissant squares cool to room temperature.

Once the croissant squares are cool, sprinkle each one with powdered sugar. Fill the center slit in the croissant squares with the vanilla custard. Garnish with fresh strawberry slices.