Strawberry Milk Pastry Cream + Strawberry Croissants
Turn Hiland Strawberry Milk into a silky pastry cream perfect for cream puffs, cakes, or buttery croissants for a bakery-style treat at home.
Recipe and image compliments of Brit from Whisked Away Kitchen
Strawberry Milk Pastry Cream + Strawberry Croissants
Ingredients
Strawberry Milk Pastry Cream
- 1/2 cup 100g granulated sugar
- 3 tablespoons 25g cornstarch
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 cups Hiland Strawberry Milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons Hiland Unsalted Butter cut into 1/2-inch cubes
Strawberry Croissants
- Croissants halved lengthwise
- Strawberry milk pastry cream
- Sliced strawberries
- Powdered sugar for dusting
Instructions
- Make the pastry cream. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until pale and fluffy, 2-3 minutes.
- Stream the milk into the egg yolk mixture while continuously whisking.
- Cook over medium heat, whisking constantly, until the mixture begins to simmer, 5-7 minutes. Once it begins bubbling, continue whisking for 1 full minute to ensure it’s set.
- Remove from heat and whisk in the vanilla extract and butter until incorporated.
- Strain the pastry cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, about 1 hour. Then refrigerate until completely chilled, at least 2 hours.
- Assemble the croissants. Slice the croissants in half lengthwise. Lightly dust the tops with powdered sugar. Spoon or pipe the pastry cream onto the bottom halves, layer with sliced strawberries and finish with the croissant tops.
Sweet, creamy, and so easy—this pastry cream is a strawberry dream
Made with Hiland Strawberry Milk, this smooth, flavorful pastry cream adds a fruity twist to classic desserts and elevates any homemade pastry.
Why We Love This Recipe
- Strawberry milk does the heavy lifting. There’s no need to infuse your milk or stir in purees. The strawberry milk adds all the flavor you’ll need!
- It’s perfect for making ahead. Make the cream up to 3 days before you need it. On the day of, assembling the croissants will take just 5 minutes!
- Pastry cream is so versatile. Spoon the pastry cream into croissants, layer it into parfaits, or spread it between cake layers if you’re feeling ambitious.
Ingredient Notes
Hiland Strawberry Milk: It gives the cream its delicate pink color and a sweet strawberry flavor. It’s the perfect way to add flavor to pastry cream without any extra work.
Egg Yolks: Yolks are what give pastry cream its structure and richness. Whisking them well at the beginning helps everything thicken smoothly later.
Cornstarch: This is your safety net. It thickens the cream and helps prevent curdling, making the process much more beginner-friendly.
Sugar: At 1/2 cup, the pastry cream is nicely sweet and stable. You could comfortably reduce it to 1/4 cup if you prefer a less sweet filling and the structure will still hold.
Butter & Vanilla Extract: These go in at the end to round everything out. Butter adds silkiness, while vanilla softens the strawberry flavor so it doesn’t feel one-dimensional.
Step by Step Instructions
- Whisk together the ingredients. Whisking the sugar, cornstarch, salt, and egg yolks together before turning on the stove ensures the starch is evenly dispersed. This is how you avoid lumps later. Then stream in the strawberry milk while whisking.
- Cook gently and stay present. Medium heat and constant whisking are key here. You’re looking for a thickened cream. Once thickened, start watching for bubbling. After the first big bubble, set the timer for one minute and continue whisking the entire minute.
- Finish off heat. Once thickened, take the pan off the stove before adding butter and vanilla. Residual heat melts everything perfectly without overcooking the custard.
- Strain and chill. Straining might feel extra, but it guarantees a silky result. Pressing plastic wrap directly onto the surface prevents a skin and keeps the texture smooth as it chills.
- Assemble! Croissants get filled after the cream is fully cold so it holds its shape. Fresh strawberries add brightness and texture, balancing the richness of the cream.
Expert Tips and Tricks
- Cook a full minute after it begins to bubble. Once the pastry cream thickens, wait for the first big bubble and then continue cooking a full minute to make sure it sets.
- Whisk constantly. Even a short pause can create lumps along the bottom of the pan.
- If it looks thin at first, be patient. Pastry cream thickens suddenly, not gradually.
Make Ahead and Storage Instructions
- Store the strawberry milk pastry cream in an airtight container in the refrigerator for up to 3 days. Keep plastic wrap pressed directly against the surface to maintain its texture.
- Assembled croissants are best enjoyed the same day, but leftover pastry cream can be repurposed in plenty of other desserts.
Spoon it into croissants or layer it in cake—this pastry cream is pure delight!
Serving Ideas
In addition to filling croissants, this strawberry cream also makes an incredible dip for fresh fruit, a topping for pancakes, or a filling for a quick strawberry cream pie. Once you make it, you’ll find a million uses for it!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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