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I first tried making these strawberry croissants at home when I missed the famous ones from Cream Pan back in Orange County. If you know, you know—people happily stand in line early on weekends just to get their hands on these. I was totally one of those people, hoping for my own little box of treats every Saturday morning!
When I told my mom I was planning to remake our go-to treat, she didn't believe I could pull it off. But once she saw the puffed-up pastries come out golden, stuffed with creamy custard and stacked strawberries, she had to admit they looked spot-on. The first taste settled it for us—suddenly that little midweek tradition was alive in our own kitchen again.
Essential Ingredients
- Fresh strawberries: Total must for sweet and juicy flavor
- Powdered sugar: For that classic pretty finish
- Butter: Adds smoothness to the custard
- Egg yolks: Make the custard creamy yellow with a luxe feel
- Cornstarch: Thickens the custard, so it’s not runny
- Sugar: Just sweetens the filling enough
- Vanilla extract: Real deal gives the best flavor, skip imitation
- Whole milk: Go full fat for the dreamiest custard
- Puff pastry sheets: Pepperidge Farm is great and works like a charm
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Creamy Custard Adventure
- The Thickening Move
- Put the mix back in your saucepan and cook over medium heat, whisking non-stop. Don’t walk away—the custard gets thick fast and can get chunky if you’re not careful. As soon as it coats your spoon, take it off the burner. Move it into a bowl, cover right on the surface with plastic wrap, and let it cool all the way down (so you don’t get a weird skin on top).
- Add Some Warmth
- Heat your milk and vanilla just until bubbles start popping up on the edges (don’t let it hit a full boil or you’ll burn it). Now, very slowly pour a bit of that warm milk into your egg bowl, whisking the whole time. This is called tempering—it keeps you from ending up with surprise scrambled eggs in your pastry cream!
- Mixing Base
- In a mixing bowl, stir together cornstarch, sugar, and a little salt. This dry mix keeps your custard lump-free. Drop in your egg yolks and beat until what you’ve got looks pale yellow—should take a couple minutes with steady whisking. Your arms might ache a bit, but trust me, it pays off.
Flaky Creation Steps
- Bake To Perfection
- Use a preheated 400°F oven and bake until you see a deep golden crust, about 20 minutes. Don’t pull them out early—underdone pastry just tastes doughy and chews tough. Wait until they’re fully cool before you fill (if you rush, the custard will just melt out—been there, done that).
- Time To Shape
- Fold each square into a triangle, but before pressing the edges, swipe on some egg wash to help them stick together. Squeeze the edges well so they hold shut in the oven and give you that croissant vibe. Add more egg wash on top so they get a lovely shine as they bake.
- Puff Pastry Magic
- The brilliant move? Use frozen puff pastry instead of from-scratch croissant dough. Thaw your pastry sheets as the box says. Cut them into four squares per sheet (smaller for bite-sized treats if you want).
Last summer I made these for a brunch with friends who’d never even heard of Cream Pan. When everyone took their first bite, nobody spoke—then came a wave of “where’d you buy these?” Even my foodie friend who’s super picky about pastry had to ask what bakery I used. Best confidence boost ever—totally worth all the whisking!
Putting Things Together
Take each cooled croissant and slice it most of the way through, leaving one side as a hinge. Smear a thick layer of cold custard on the bottom, then lay on plenty of strawberry slices. Close back up and go wild with powdered sugar on top right before serving. The combo of crisp pastry, creamy filling, and juicy fruit is pure joy.
Tasty Fruit Swaps
Feel free to mix things up with whatever fruit’s best at the market—try sliced peaches in summer, poached pears when it’s chilly, or even a little swipe of nice jam for a change. The custard works with just about anything.
Chill-Out Prep
Make the custard a couple days before and pop it in the fridge. You can bake the puff pastry the day before you serve and store airtight. Hold off on putting them together until the last minute if you want that fresh crunch.
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I’ve made these strawberry croissants so many times now—they always take me right back to those mornings with my mom at Cream Pan. There’s something wild about recreating a treat so perfectly that you feel like you’re in your favorite place all over again. Whether you’ve ever been to that bakery or not, these croissants catch that magic—simple stuff made special enough for any celebration, or just turning a regular day into something awesome.
Recipe FAQs
- → Can I replace homemade custard with a store-bought one?
- Sure! Pre-made vanilla custard or pastry cream works well if you're short on time, though homemade gives a better flavor.
- → How should I store these pastries?
- They're best enjoyed fresh. If you must store them, keep the plain pastries sealed at room temperature for 1–2 days, and add the filling just before eating.
- → Can I swap out the strawberries for another fruit?
- Of course! Peaches, raspberries, blueberries, or mixed fruits are great options for this recipe.
- → How do I make them look like they're from a bakery?
- Brushing them with egg wash gives the perfect shine. Using puff pastry instead of homemade croissant dough makes everything easier!
- → Can I prep the custard in advance?
- Yes! You can store it in the fridge for up to 2 days in an airtight container.