This recipe mixes soft, buttery croissants with a tangy lemon filling, offering a delicious mix of tastes and textures. Adding strawberries inside gives a sweet surprise with every bite.
Okay, let’s talk about making your brunch awesome with a simple yet special recipe: Strawberry & Lemon Custard Stuffed Croissants This is like giving a regular croissant a fun twist that’ll make everyone smile.
First up, imagine a soft, buttery croissant. Now, we’re not stopping there. We fill it with a lemony cream that’s both sweet and a tiny bit tangy. It’s like sunshine in a bite! Then, when you think it can’t get any better, you find strawberries inside. It’s like finding a hidden treasure that makes everything taste even better.
Serving these at your brunch is a way to show off without really sweating it out in the kitchen. The lemon makes things feel fresh and bright, perfect for a lazy morning. The strawberries add that sweet touch that feels like summer, no matter the season.
And the best part? Making these fancy-looking croissants is actually pretty easy. It’s like being a kitchen magician without all the complicated tricks. So, when you sit down to eat these with friends or family, you get to enjoy not just the yummy food but also the fun times that come with it.
So, go ahead, make your brunch special with these croissants. It’s all about enjoying the good food, the laughs, and those surprised “wow” moments when everyone bites into them. Let’s get to it!
How to Make Strawberry & Lemon Custard Stuffed Croissants
Shopping List
- Lemons: 2-3 (for ¼ cup of juice and 1 ½ tbsp of zest)
- Granulated Sugar: ⅔ cup
- Cornstarch: 3 ½ tablespoons
- Egg Yolks: 4
- Milk: 2 ⅓ cups
- Light Cream: ¾ cup
- Butter or Margarine: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 ½ tbsp
- Butter Croissants: 6 large ones ready to be stuffed.
- Fresh Strawberries: 2 lbs, washed, dried, and sliced into little heart shapes.
- Lemon: 1, thinly sliced for that extra flair.
- Powdered Sugar: ¼ cup, because we love a little snowfall.
- Piping Bag: With a star tip for that professional touch.
Instructions
Custard Preparation
- Zest Preparation: Zest the lemons to yield 1 ½ tablespoons of zest. Set aside.
- Juice Lemons: Halve and juice the lemons to obtain ¼ cup of juice.
- Mix Dry Ingredients: In a medium saucepan, combine granulated sugar, cornstarch, and lemon zest. Whisk thoroughly.
- Combine Wet Ingredients: Gradually whisk in the egg yolks, milk, and cream to the dry mixture.
- Cooking: Place the saucepan over medium-low heat. Constantly whisk the mixture until it thickens and begins to boil, approximately 15 minutes.
- Final Boil: Once boiling, continue to whisk for an additional minute.
- Off Heat: Remove the saucepan from heat. Stir in the butter, lemon juice, and vanilla extract.
- Cooling: Transfer the custard into a medium bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours until set.
Assembly
- Preparation: Carefully slice a deep slit at the top of each croissant, ensuring not to cut through.
- Filling: Fill the piping bag with the chilled lemon custard.
- Custard Insertion: Gently pipe the custard into the slit of each croissant, filling it enough to “plump” up the pastry.
- Adding Strawberries: Insert several strawberry slices into the croissant alongside the custard.
- Garnishing: Pipe additional custard on top of each croissant. Adorn with more strawberry slices and a few lemon slices.
- Finishing Touches: Dust the assembled croissants with powdered sugar before serving.
Strawberry & Lemon Custard Stuffed Croissants Tips and Tricks
When it comes to making these Lemon Custard Stuffed Croissants with a Strawberry Surprise, a few tips and tricks can really elevate your game and ensure every bite is as delightful as expected. Let’s dive into some kitchen wisdom to make your brunch a hit:
- Lemon Zest Maximization: To get the most flavor out of your lemons, zest them before juicing. Use a fine grater and only zest the colored part of the skin, avoiding the white pith, which is bitter. This will infuse your custard with a vibrant, citrusy aroma that’s irresistibly fresh.
- Smooth Custard Secret: For a lump-free custard, whisk your egg yolks, sugar, and cornstarch together until smooth before adding any liquid. This step ensures the cornstarch dissolves completely, giving you a silky-smooth custard.
- Custard Cooling Hack: To prevent a skin from forming on your custard as it cools, press a piece of plastic wrap directly onto the surface. This little trick keeps your custard smooth and creamy, ready to be piped into croissants.
- Effortless Filling: When filling your croissants, use a piping bag with a long, narrow tip. This allows you to insert the tip deeply into the croissant, ensuring the filling is evenly distributed from one end to the other, making every bite a perfect blend of flaky pastry and creamy custard.
- Strawberry Slicing Tip: For even strawberry slices that are easy to tuck into the croissants, use a sharp knife and slice them thinly. This not only makes the strawberries easier to insert but also ensures that you get a bit of strawberry in every bite.
- Powdered Sugar Perfection: Dust your croissants with powdered sugar right before serving. If you do it too early, the sugar might dissolve into the pastry, especially if it’s a humid day. A last-minute dusting ensures they look as irresistible as they taste.
- Serving Style: If you’re serving these at a brunch, consider placing the whole, filled croissants on a large platter surrounded by extra slices of strawberries and lemon wedges. It adds a touch of elegance and gives guests the option to add more fruit to their plate.
- Make Ahead: If you’re planning a brunch and want to minimize morning stress, make the lemon custard the night before. This not only breaks down the prep work but also allows the custard to fully set, making it easier to work with.
- Temperature Matters: Serve the croissants at room temperature to ensure the pastry has the perfect texture. If they’ve been refrigerated, let them sit out for a bit before serving. Cold croissants can be a bit too firm, and you want that perfect flaky and tender bite.
- Enjoy the Process: Lastly, don’t stress over making these perfect. Part of the charm of homemade pastries is their uniqueness. Have fun with it, and your guests will love the result no matter what.
With these tips, you’re all set to create a brunch masterpiece that’s as delicious to eat as it is delightful to present. Enjoy the process and the praise you’re sure to receive from your lucky guests!
If you enjoyed making these Strawberry & Lemon Custard Stuffed Croissants, here are more recipes to try!
- Strawberry Lemonade Dream Pie
- Layered Lemon Dream Dessert
- Chocolate Strawberry French Toast Casserole
Strawberry & Lemon Custard Stuffed Croissants
Ingredients
Lemon Custard
- 2-3 Lemons (for ¼ cup juice and 1 ½ tbsp zest)
- ⅔ cup Granulated Sugar
- 3 ½ tbsp Cornstarch
- 4 Egg Yolks
- 2 ⅓ cups Milk
- 3/4 cup Light Cream
- 2 tbsp Butter or Margarine
- 1 tsp Vanilla Extract
For Assembly:
- 6 Large Butter Croissants
- 2 lbs Fresh Strawberries 2 lbs (rinsed, dried, and sliced)
- 1 Lemon (cut into thin slices for garnish)
- ¼ cup Powdered Sugar
Instructions
Lemon Custard Preparation
- Begin by zesting the lemons to yield 1 ½ tablespoons of zest. Halve and juice the lemons to obtain ¼ cup of juice.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and lemon zest.
- Gradually whisk in the egg yolks, milk, and cream into the dry ingredients until smooth.
- Over medium-low heat, continuously whisk the mixture until it thickens and begins to boil, approximately 15 minutes.
- Allow the mixture to boil for 1 minute, then remove from heat. Stir in the butter, lemon juice, and vanilla extract. Transfer to a bowl, cover directly with plastic wrap, and chill for 2 hours.
Assembly
- Make a deep slit at the top of each croissant, careful not to cut through.
- Spoon the chilled custard into the piping bag. Pipe the custard into each croissant, filling generously.
- Insert strawberry slices into the slit, alongside the custard.
- Pipe additional custard on top, and adorn with more strawberry slices and lemon slices.
- Dust with powdered sugar just before serving for an elegant finish.
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