Pastry

Blueberry Croissants

Name: Blueberry Croissants
Cook time: 15 min
Total time: 15 min
Ingredients: 1 portion puff/croissant pastry, rolled out to approx. 30 × 25 cm; blueberry jam; 1 egg yolk + 1 tbsp cream or milk; 200-250 ml cream (1 cup); 1-2 tbsp powdered sugar; 1 packet cream stiffener; fresh blueberries; powdered sugar for dusting

Delicate little croissants made from buttery pastry with a fruity blueberry filling, airy cream, and fresh berries - tender, elegant, and irresistible.

Amount

Cook Time 15 minutes

Ingredients

1 portion puff/croissant pastry, rolled out to approx. 30 × 25 cm
blueberry jam

For Brushing
1 egg yolk + 1 tbsp cream or milk
200-250 ml cream (1 cup)
1-2 tbsp powdered sugar
1 packet cream stiffener
fresh blueberries
powdered sugar for dusting

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Directions

1
Roll out the pastry to approx. 30 × 25 cm. Cut into triangles with a base width of about 6 cm.
2
Place a little blueberry jam on the wide side of each triangle. Roll the triangles up from the wide side toward the tip, gently stretching them lengthwise so nice croissants form.
3
Brush the croissants with the beaten egg yolk and cream mixture.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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4
Preheat the oven to 200 °C (400 °F) top/bottom heat and bake for about 15-20 minutes until golden brown. Let cool completely.
5
Whip the cream with the powdered sugar and cream stiffener until stiff. Fill into a piping bag and pipe in waves onto the cooled croissants.
6
Decorate with fresh blueberries and dust with powdered sugar.

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FAQ

Blueberry Croissants Questions

Can I use store-bought puff pastry instead of making croissant dough?

Absolutely, you can! Ready-made puff pastry is a great shortcut and works perfectly for this recipe. Just roll it out to the 30 × 25 cm size so your triangles come out evenly and roll up nicely.

Why did my jam leak out while the croissants baked?

Most likely there was a bit too much jam on the triangle or it was spread too close to the edges. Keep it to a small dab on the wide side and roll up gently but snugly, so the pastry seals around it. Tucking the tip underneath the croissant also helps keep everything in place.

Can I swap the blueberry jam for another flavor?

Sure, you can! Raspberry, strawberry or cherry jam all work well, as long as the jam is fairly thick. A runnier jam is more likely to seep out in the oven, so you could stir it briefly or choose a firmer one.

How far ahead can I bake the croissants, and how do I store them?

You can bake the croissants earlier in the day and keep them at room temperature until you serve them. Wait to pipe the cream and add the berries until shortly before serving, so the pastry stays crisp and the cream keeps its shape.

My whipped cream turned soft and runny when piping - what went wrong?

The most common reason is that the cream or the bowl was not cold enough, or that the croissants were still warm when you piped. Chill your cream well, whip it with the cream stiffener until really stiff, and make sure the croissants have cooled completely. Then your waves will hold beautifully.

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