Buttery, flaky croissants are elevated with a luscious cream filling and a delicate dusting of powdered sugar—perfect for breakfast, brunch, or an indulgent afternoon treat.

Why You’ll Love This Recipe

Combines the richness of pastry cream with the elegance of a classic croissant
Ideal for entertaining, gifting, or weekend baking
Can be customized with flavored fillings or toppings

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Croissants (store-bought or homemade)
Whole milk
Egg yolks
Granulated sugar
Cornstarch
Unsalted butter
Vanilla extract or vanilla bean paste
Powdered sugar, for dusting

directions

Prepare the pastry cream by heating milk in a saucepan until just steaming.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Gradually add hot milk to the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking until thickened.
Remove from heat, stir in butter and vanilla. Let cool completely, then chill.
Slice croissants lengthwise, being careful not to cut all the way through.
Fill a piping bag with the chilled cream and pipe generously into each croissant.
Dust the tops with powdered sugar before serving.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes (for cream)
Chill time: 30 minutes
Total time: 55 minutes

Variations

Use flavored pastry cream (chocolate, coffee, or lemon)
Add fresh fruit like strawberries or raspberries inside
Drizzle with melted chocolate for a decadent finish
Use almond or hazelnut spread for a nutty twist

storage/reheating

Store: In an airtight container in the refrigerator for up to 2 days
Do not freeze once filled—croissants can be frozen unfilled
Reheat lightly filled croissants in a low oven (150°C / 300°F) for 5 minutes if needed

FAQs

Can I use store-bought croissants?

Yes, fresh or day-old croissants work well. Warm slightly before filling for best texture.

What is the cream filling made of?

It’s a classic pastry cream (crème pâtissière) made with milk, eggs, sugar, cornstarch, and vanilla.

Can I make the cream in advance?

Yes, prepare the cream up to 2 days ahead and keep it refrigerated.

How do I keep the croissants from getting soggy?

Cool the cream fully before filling and serve shortly after assembling.

Can I make a non-dairy version?

Yes, use plant-based milk and butter, and ensure your croissants are dairy-free.

Do I have to use a piping bag?

No, you can also spoon the filling in carefully, though piping gives a cleaner look.

Can I flavor the cream?

Absolutely—add citrus zest, liqueur, or extract for variation.

What’s the best way to dust powdered sugar?

Use a fine sieve or sifter and dust just before serving for a clean finish.

Are filled croissants suitable for brunch spreads?

Yes, they add a touch of elegance and can be made in advance.

What drinks pair well with these?

They’re great with coffee, tea, or a sparkling brunch beverage like prosecco.

Conclusion

Cream-Filled Croissant with Powdered Sugar is a classic yet versatile pastry that transforms an everyday croissant into a bakery-worthy treat. With rich cream and a delicate sugar finish, it’s sure to impress guests or make your morning a bit more indulgent. Ready for the next article?