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Indulge in the perfect combination of buttery croissants and sweet, fresh strawberries. Topped with a luscious strawberry cream and jam, it’s an easy yet impressive treat that's perfect for breakfast, brunch, or a special afternoon snack.
Preheat oven to 180°C (160°C fan-forced). Warm croissants to package directions, remove from oven and cool on a wire rack.
For the strawberry cream, combine the berries and sugar in a bowl. Mix well, mashing the berries slightly and set aside for 10 minutes, stirring occasionally, until the berries have softened slightly and a syrupy juice has formed. Whip the cream and yogurt with an electric mixer until stiff peaks form. Fold in the berries and syrup.
Slice the croissants horizontally. Spread the base inside the croissants with jam, dollop with strawberry cream and top with sliced strawberries. Dust with icing sugar and serve immediately.
6 all butter croissants
1/2 cup (160g) strawberry jam or store-bought
1 x 250g punnet Driscoll’s strawberries, hulled and sliced
icing sugar, for dusting
Strawberry cream
250g punnet Driscoll’s strawberries, hulled and diced
2 tablespoons caster sugar
300ml thickened cream (35% fat)
1/2 cup (120g) Greek-style yogurt
