Strawberries & Cream Stuffed Croissants Revisited

That is the literal truth... My cord for my camera, the one I use for kitchen and food pics, is missing... so while there are fun pics on the camera, I've got nothing to show!

But while that's true, we're just finishing strawberry season here on the farm... we don't have a major strawberry patch, we're testing growing procedures and marketability, and we're learning as we go... But we had a lot of fun tempting customers in with heaping quart baskets of fresh, red berries... and bright green asparagus.

I love strawberry season... and strawberry everything. So I'm going to repeat this easy Strawberry Dessert favorite because I love it... and so does everyone else!

Strawberry and Custard Stuffed Croissants for Simply Saturday!

You're thinking this is hard.

WRONG!!!!

You're thinking it might not be worthy....

Nope. Totally worthy.

So now you've stopped thinking and you're simply preparing a quick batch of pudding because that's the only time consuming part of this and you can do it a day or two ahead of time.... Suh-WEEEET!

:)

Basic ingredients:

Mini croissants (you can use the big ones, but they're like a MEAL....the minis work well for dessert)

Fresh strawberries

Two cups custard or vanilla pudding

One - two cups of heavy cream, whipped and lightly sweetened.

Make the custard: really, truly, this is the only INVOLVED step and it's minimal... promise!!!

2 Tablespoons butter
3/4 cup sugar
1/4 cup corn starch
2 cups milk
1 teaspoon vanilla

Melt butter in two-quart saucepan.... Mix sugar and cornstarch together with spoon. Take butter off heat, mix in the sugar/corn starch combo.... Whisk in the two cups of milk and two egg yolks. Return to heat, hold great Love Inspired novel in one hand while stirring mixture as it heats and thickens over medium high heat.... Pudding thickens once it boils.  Remove from heat. Stir in vanilla. Chill. Or use Vanilla Pudding mix with 1 3/4 cup of milk instead of 2 cups of mlk....

Split croissants in half the l-o-n-g way....

Spread some whipped cream on bottom. Top with a spoonful of custard. Slice a nice, big red strawberry onto the custard. Top with more whipped cream. Put croissant top on whipped cream and press lightly.

Refrigerate. Eat. When I actually make these today, I'll post a real photo of the finished product!

OKAY, HERE ARE THE REAL PHOTOS....

So you split the croissants and spread or pipe thick, lightly sweetened whipped cream on bottom...

Then add a generous spoonful of vanilla custard pudding...

I'm glad you cannot see me. I'm salivating.

Soooo not pretty.

Now the strawberries...

Some of these berries were the size of small peaches!!! One thick slice did the trick.

And now, the top layer of whipped cream:

Place the croissant top on the whipped cream and press lightly...

Then dust with confectioners/powdered/10X sugar, whatever you call it in your neck of the woods...

And here is the finished plate:

And here is how 'Lijah's croissant looked (minus the runny nose inherent to toddlers...)

I love having little helpers in the kitchen, LOL!

SO THERE YOU GO, A BLODGETT/HERNE FAMILY FAVORITE... Easy and sure to delight a crowd!

Huge thank yous for stopping in today. It is always, always, always a pleasure! And here is the newest release we're so excited about here on the farm... Book One of The Mysteries of Martha's Vineyard.... The first of 24 cozy mysteries set on the beautiful and bucolic island of Martha's Vineyard, MA! 

And I'd love to have you friend me on facebook... follow me on Twitter.... or stop by my website ruthloganherne.com... Or my blog www.ruthysplace.com You're always welcome, company is loved!