By Shicocooks
Mini Cream-Stuffed Croissants
12 steps
Prep:25minCook:13min
Indulge in the delightful world of Mini Cream-Stuffed Croissants! These delectable treats feature flaky, golden croissants filled with a luscious cream cheese filling infused with a hint of vanilla. To elevate the experience, a burst of homemade blueberry jam adds a sweet and tangy twist. With a sprinkle of icing sugar on top, these adorable pastries are as pleasing to the eyes as they are to the taste buds. Prepare to be enchanted by the perfect balance of textures and flavours in every bite. Whether served at brunch or as a special dessert, these Mini Cream-Stuffed Croissants are sure to impress your guests and leave everyone asking for more!
Updated at: Thu, 17 Aug 2023 04:41:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories140.1 kcal (7%)
Total Fat9.5 g (14%)
Carbs11.4 g (4%)
Sugars4.3 g (5%)
Protein2.1 g (4%)
Sodium94 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the croissants:
For the blueberry jam:
For the cream filling:
For garnish:
Instructions
Step 1
* Preheat your oven to 190°C (fan-assisted).
Step 2
* Unfold the pastry and cut it into 12 equal triangles.
Step 3
* Lightly grease the stainless steel cone moulds with a little butter. Stretch each triangle before Rolling around a mould cone, starting from the wide end and gently wrapping it to the tip to create the croissant shape.
Step 4
* Place the pastry cones onto a baking tray lined with parchment paper. In a small bowl, mix the egg yolk with milk to create the egg wash. Brush the croissants with egg wash for a golden finish.
Step 5
* Bake the croissants in the preheated oven for 12-13 minutes or until they turn golden brown. Once baked, allow them to cool completely.
Step 6
* Meanwhile, prepare the blueberry jam by combining blueberries, sugar, cornstarch, lemon juice, and lemon zest in a saucepan. Heat the mixture over medium-low heat, stirring constantly and gently breaking the blueberries. Cook until the jam thickens and achieves a smooth consistency. Set it aside to cool.
Step 7
* For the cream filling, in a bowl, whisk together the cream cheese, icing sugar, heavy cream, and vanilla extract until well combined and a firm cream forms.
Step 8
* Place a piece of cling film on a flat surface and shape the cream into a square. Add a line of blueberry jam in the middle of the cream square. Carefully fold the edges of the cling film to cover the jam with cream.
Step 9
* Twist the edges of the cling film and cut off one end. Transfer the cream-filled cling film into a piping bag, cutting the edge to create an opening for piping.
Step 10
* Fill each cooled croissant with the cream by piping the filling into the centre.
Step 11
* Dust the Mini Cream-Stuffed Croissants with a sprinkling of icing sugar for an elegant finish.
Step 12
* Serve and indulge in these delectable treats!
