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Strawberry Shortcake Vanilla Custard Croissant Cups

Flaky croissant cups filled with silky vanilla custard and topped with fresh strawberries and whipped cream for an elegant dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Brunch, Dessert
Cuisine: Brunch, French-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Croissant Cups
  • 6 croissants day-old preferred
  • 3 tbsp butter melted
  • 2 tbsp sugar
Vanilla Custard
  • 2 cups milk whole milk
  • 4 egg yolks
  • 0.5 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tbsp butter
Strawberry Topping
  • 1.5 cups strawberries chopped
  • 2 tbsp sugar
  • 1 tsp lemon juice
Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven and shape croissants into muffin tin cups.
  2. Brush with butter and sugar, then bake until crisp.
  3. Heat milk and prepare egg mixture with sugar and cornstarch.
  4. Cook custard until thick and finish with vanilla and butter.
  5. Mix strawberries with sugar and lemon juice.
  6. Whip cream until soft peaks form.
  7. Fill croissant cups with custard and top with strawberries and cream.

Notes

Best served fresh to maintain croissant crispness.