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I stumbled across this strawberry croissant recipe when trying to recreate my favorite bakery treat from back home. Anyone who's grown up in Orange County knows about Cream Pan's legendary strawberry croissants – they're the kind of thing people line up for on weekend mornings, and I was definitely one of those people!
My mom was skeptical when I told her I was trying to recreate our favorite treat. But when I pulled these golden beauties out of the oven and filled them with custard and strawberries, even she had to admit they looked exactly like the ones we used to get. The first bite confirmed it – we had somehow managed to bring a little piece of our Wednesday morning tradition into our kitchen.
What You'll Need
- Puff pastry sheets: Pepperidge Farm works perfectly
- Whole milk: For the creamiest custard
- Vanilla extract: Don't skip this or use imitation
- Sugar: Just enough to sweeten the custard
- Cornstarch: The secret to perfect custard thickness
- Egg yolks: For that rich yellow color and velvety texture
- Butter: Adds a silky finish to the custard
- Fresh strawberries: The star of the show
- Powdered sugar: For that bakery-style finishing touch
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Custard Creation
- The Base Mixture
- Start by whisking sugar, cornstarch, and a pinch of salt in a bowl. This dry mixture is the foundation of your custard and helps prevent lumps later on. Then beat in the egg yolks until the mixture lightens in color – this takes about 2 minutes of steady whisking. Your arm might get tired, but it's worth it for silky custard.
- The Warm Infusion
- Heat your milk and vanilla just until bubbles form around the edges – don't let it boil or you'll scald it. The key to smooth custard is the next step: slowly adding warm milk to the egg mixture a little at a time while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. It's called tempering, and it's the difference between smooth custard and sweet scrambled eggs.
- The Thickening Magic
- Return the mixture to the pot and cook over medium heat, whisking continuously. This is not the time to check your phone – the custard can go from perfect to lumpy in seconds. You'll feel it start to thicken, and then suddenly it will coat the back of a spoon. That's your signal to immediately remove it from the heat. Transfer to a bowl, press plastic wrap directly onto the surface (this prevents a skin from forming), and chill completely.
Croissant Crafting
- Puff Pastry Prep
- The genius part of this recipe is using puff pastry instead of actual croissant dough. Not only is it easier, but it actually tastes more like the original Cream Pan version! Thaw your puff pastry according to package directions, then cut each sheet into four equal squares. For smaller croissants, trim them down a bit.
- Shaping Strategy
- Fold each square diagonally to form triangles, but before sealing them, brush the edges with egg wash to help them stick. Press the edges firmly – this prevents them from popping open in the oven and losing that classic croissant shape. Brush the tops with more egg wash for that gorgeous golden color.
- Baking Brilliance
- Bake at 400°F until they're deeply golden all over, about 20 minutes. The key is patience – underbaked puff pastry is doughy and lacks those beautiful flaky layers. Let them cool completely before filling, or your custard will melt and run everywhere (learned this the hard way).
Last summer I made these for a brunch with friends who had never heard of Cream Pan. There was actual silence at the table as everyone took their first bites, followed by demands for the recipe. One friend, who considers herself a pastry snob, asked which bakery I "really" got them from. That moment of fooling a dessert connoisseur made all the whisking worth it!
Assembly Tips
Slice the cooled croissants horizontally, but don't cut all the way through – you want a hinge on one side. Spread a generous layer of chilled custard on the bottom half, then arrange thinly sliced strawberries over the custard. Close the croissant and dust liberally with powdered sugar just before serving. The contrast of crisp pastry, creamy custard, and fresh berries is absolutely magical.
Seasonal Switch-Ups
While strawberries are classic, you can adapt these with seasonal fruits. Thinly sliced peaches in summer, poached pears in fall, or even a thin smear of good quality jam when fresh fruit isn't at its best. The custard pairs beautifully with almost any fruit.
Make-Ahead Strategy
You can make the custard up to two days ahead and keep it chilled in the fridge. The puff pastry croissants can be baked a day in advance and stored in an airtight container. Just don't assemble until shortly before serving for the best texture.
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I've made these strawberry croissants dozens of times now, and they never fail to transport me back to those Wednesday mornings with my mom, sitting in Cream Pan before school. There's something magical about recreating a food memory so precisely that it brings back all those feelings. Even if you've never been to that little Orange County bakery, these croissants carry the same spirit – simple ingredients transformed into something that feels special enough for any celebration, yet easy enough for an ordinary day you want to make extraordinary.
Frequently Asked Questions
- → Can I use store-bought custard?
- Yes, you can substitute with pre-made vanilla custard or pastry cream to save time, though homemade custard provides the best flavor.
- → How do I store these croissants?
- These are best eaten fresh. If needed, store unfilled croissants at room temperature for 1-2 days and only add custard and strawberries just before serving.
- → Can I use other fruits besides strawberries?
- Absolutely! Blueberries, raspberries, peaches, or mixed berries all work wonderfully in this recipe.
- → What's the secret to making them look bakery-quality?
- The egg wash gives them that professional golden shine, and using puff pastry instead of making croissant dough from scratch is the time-saving secret.
- → Can I make the custard ahead of time?
- Yes, the custard can be made up to 2 days ahead and stored in an airtight container in the refrigerator.