Sugar-Free Croissant with Strawberries and Cream

Indulge in the classic elegance of a **Sugar-Free Croissant with Strawberries and Cream**, a healthier take on a beloved pastry favorite. This recipe masterfully combines the buttery, flaky layers of homemade croissants with a luscious filling of whipped cream and fresh, juicy strawberries—all without refined sugar, thanks to the natural sweetness of erythritol. Perfect for those seeking **sugar-free desserts**, this treat is both light and indulgent, with a touch of vanilla in the cream to elevate its flavor profile. Whether you’re serving them at a brunch, picnic, or as a guilt-free snack, these croissants are a true testament to the magic of homemade baking and seasonal ingredients.

Nutriscore Rating: 50/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

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

Directions

Step 1

In a large bowl, mix the all-purpose flour, instant yeast, erythritol sweetener, and salt together.

Step 2

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.

Step 3

Meanwhile, shape the unsalted butter into a flat rectangle about 1 cm thick. Chill in the fridge to keep it cold but pliable.

Step 4

On a lightly floured surface, roll out the chilled dough into a rectangle approximately 1 cm thick.

Step 5

Place the butter rectangle in the center of the dough. Fold the dough over the butter, encasing it completely.

Step 6

Roll the dough to a thickness of about 1 cm and fold it into thirds like a letter. Cover and refrigerate for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, chilling between folds, to create flaky layers.

Step 8

Preheat your oven to 200°C (392°F).

Step 9

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.

Step 10

Roll the triangles from the base to the tip to form crescents. Place them on a baking sheet lined with parchment paper.

Step 11

Bake croissants for 15-20 minutes, until golden brown and puffed. Allow them to cool on a wire rack.

Step 12

To prepare the cream filling, whip the heavy cream with the vanilla extract until stiff peaks form.

Step 13

Dice fresh strawberries into small pieces.

Step 14

Once the croissants are cooled, slice them open and fill with the whipped cream and diced strawberries.

Step 15

Serve immediately for the best flavor.

Nutrition Facts

Serving size	(1674.6g)

Amount per serving	% Daily Value*
Calories	4980.8

Total Fat 346.7g	0%
Saturated Fat 200.8g	0%
Polyunsaturated Fat g
Cholesterol 914.3mg	0%
Sodium 4083.3mg	0%
Total Carbohydrate 459.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 16.2g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 193.0mg	0%
Iron 25.0mg	0%
Potassium 1156.4mg	0%

*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.

Source of Calories

Fat: 60.0%

Protein: 4.6%

Carbs: 35.4%