Sugar-Free Croissant with Strawberries and Cream
Indulge guilt-free with our delectable Sugar-Free Croissant with Strawberries and Cream, a lighter twist on a classic treat. Crafted from scratch, these buttery, flaky croissants get their sweetness from erythritol, making them perfect for those watching their sugar intake. Each golden pastry is generously filled with velvety whipped cream infused with vanilla and topped with the vibrant freshness of diced strawberries, creating a delightful balance of flavors and textures. With simple ingredients and a step-by-step approach, this recipe turns a traditionally indulgent dessert into a wholesome, sugar-free indulgence that’s perfect for breakfast, brunch, or a satisfying snack.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 10 grams Salt
- 300 grams Unsalted butter
- 250 milliliters Cold water
- 50 grams Erythritol sweetener
- 300 grams Fresh strawberries
- 250 milliliters Heavy cream
- 1 teaspoon Vanilla extract
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, erythritol sweetener, and salt together.
Add cold water to the bowl and stir until a dough begins to form. Knead for about 5 minutes until the dough is smooth. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, shape the unsalted butter into a flat rectangle about 1 cm thick. Chill in the fridge to keep it cold but pliable.
On a lightly floured surface, roll out the chilled dough into a rectangle approximately 1 cm thick.
Place the butter rectangle in the center of the dough. Fold the dough over the butter, encasing it completely.
Roll the dough to a thickness of about 1 cm and fold it into thirds like a letter. Cover and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling between folds, to create flaky layers.
Preheat your oven to 200°C (392°F).
Roll out the dough one last time into a rectangle about 3 mm thick. Cut the dough into triangles with a base of about 12 cm.
Roll the triangles from the base to the tip to form crescents. Place them on a baking sheet lined with parchment paper.
Bake croissants for 15-20 minutes, until golden brown and puffed. Allow them to cool on a wire rack.
To prepare the cream filling, whip the heavy cream with the vanilla extract until stiff peaks form.
Dice fresh strawberries into small pieces.
Once the croissants are cooled, slice them open and fill with the whipped cream and diced strawberries.
Serve immediately for the best flavor.
Nutrition Facts
Calories |
4981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.7 g | 444% | |
| Saturated Fat | 200.8 g | 1004% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 459.4 g | 167% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 16.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
