Sweet croissant fillings have almond, chocolate, and vanilla custard flavors infused into them, and then baked in the oven.
Sweet croissants have buttery and flakey pastry that will melt in your mouth as you eat them.
You can also fill croissants with rose lychee, hazelnut or carrot cake flavors.
Try making one of these sweet croissant flavors for your next Sunday brunch!
Vanilla Bean Custard
Vanilla bean custard stuffed croissants are filled with a sweet, creamy vanilla bean custard.
Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.
The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.
Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.
Vanilla custard is made by tempering eggs with the hot cream.
Vanilla custard needs time to cool and chill for a couple of hours prior to using it.
You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.
You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!
Hazelnut
Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.
Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.
Carrot Cake
Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.
Croissants are cut in half, and then dipped in simple syrup.
Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.
Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.
After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.
Almond
Almond croissants are made by creating a syrup, and an almond filling.
The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.
Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.
To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.
Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.
Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.
Bake in the oven until they are golden brown.
Raspberry Rose Lychee
Raspberry rose lychee croissants are filled with a burst of fruit flavored.
The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.
The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.
To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.
Raspberry rose lychee croissants have a beautiful pink coloring to them.
Chocolate
Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.
The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.
After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.
