Strawberry Croissants with Mascarpone Cream

Three strawberry croissants on a big round plate.

5 from 33 votes

Strawberry Croissants with Mascarpone Cream

Look no further for a romantic Valentine's breakfast to spoil your special someone and achieve a perfect 10/10 for your Valentine's Day efforts before the day has even begun! You don't need to be a whiz in the kitchen to whip up this dreamy treat either. All that's needed are some shop-bought croissants, a few basic dairy staples and a whisk of some sort.

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Prep Time:10

Total Time:10

Course: Breakfast, Dessert, Snack

Cuisine: French, International

Keyword: valentine's breakfast, valentine's meal, strawberries and cream, butter croissants, mascarpone cream, chantilly cream

Servings: servings

Calories: 537kcal

Ingredients

For the mascarpone cream

125 millilitre (½ US cup) double cream or heavy cream, fridge-cold
2 tablespoons icing sugar (powdered sugar) and more for dusting
125 grams (4.5 oz) mascarpone cheese cool, not fridge-cold. Remove from fridge 30 minutes before using.
1 teaspoon vanilla extract

For the croissants

1 punnet strawberries roughly 12 strawberries
4 large croissants shop-bought or homemade
8 teaspoons strawberry jam or to taste
icing sugar for dusting (optional)

Instructions

Add the cold cream and icing sugar (powdered sugar) to a bowl.
125 millilitre (½ US cup) double cream, 2 tablespoons icing sugar (powdered sugar)
With an electric hand mixer or a whisk, whip the cream until it begins to thicken. You can stop when you see trails left in the cream by the whisk.
In a separate bowl, add the cool mascarpone cheese and the vanilla extract.
125 grams (4.5 oz) mascarpone cheese, 1 teaspoon vanilla extract
Whisk the mascarpone briefly until it's smooth and slightly runnier, approximately 15 seconds.
Add the mascarpone mixture to the cream.
Whisk again until you achieve soft, yet slightly firm peaks, creating a scoopable cream that will stay inside the croissants without seeping out.
Wash, hull and slice the strawberries in half vertically.
1 punnet strawberries
With a sharp bread knife, slice the croissants in half horizontally. Don't cut through entirely. Leave one side intact to hold the two halves together.
4 large croissants
Spread a couple of tablespoons of strawberry jam on one half of each croissant.
8 teaspoons strawberry jam
Pipe or spoon the mascarpone cream on top of the strawberry jam.
Dot the cream with the strawberry halves. Add as many as you want.
Using a small sieve or tea strainer, dust the top of the croissants with icing sugar.
icing sugar for dusting (optional)

Nutrition