Strawberry & Cream Croissant

Makes 3

Ingredients

• 3 day-old croissants

• 1/4 cup strawberry jam

• Powdered sugar, for dusting

For the whipped cream:

• 1/2 cup heavy whipping cream

• 1 1/2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• Pinch of salt

For the strawberries:

• 6 strawberries

• 1 teaspoon granulated sugar

Prepare the Strawberries

1. Remove the stems from the strawberries and cut each strawberry into approximately 8 slices, or into your desired shape.

2. Place the strawberries in a bowl and sprinkle with the sugar.

3. Gently toss and set aside for a few minutes to allow the strawberries to release some of their natural juices.

Prepare the Whipped Cream

1. Add the heavy whipping cream, sugar, vanilla extract, and salt to a chilled bowl.

2. Whisk until medium peaks form. You can do this by hand with a whisk or using a stand or hand mixer fitted with a whisk attachment.

3. Transfer the whipped cream to a piping bag fitted with a star tip and set aside.

Assemble the Croissants

1. Transfer the strawberry jam to a piping bag.

2. Place each croissant on a cutting board and carefully slice down the center lengthwise without cutting all the way through. Gently open the croissant with your fingers.

3. Pipe a line of strawberry jam down the center.

4. Gently bring the croissant back together, leaving enough room along the top to pipe in the whipped cream. I like to pipe the cream using small wave-like motions.

5. Arrange the sliced strawberries over the whipped cream.

6. Finish with a dusting of powdered sugar.

Store in an airtight container in the refrigerator for up to 2 days.