Vanilla Cream Croissants

Sep 20, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Beans Medium

Golden, flaky vanilla cream croissants on parchment, one torn open to show the honeycomb layers

Buttery laminated croissant dough is filled with smooth vanilla pastry cream, baked to golden perfection and brushed with an egg wash for a glossy finish.

Prep 90 min

Cook 20 min

Cooling 8 hr 30 min

Total 12 hr 20 min

Yield 8 croissants

Diet —

Ingredients

Adjust yield

croissants

4.0 cups (480.0 g)bread flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1 ½ tsp (9.0 g)fine salt
1 ¼ cups (284.0 ml)cold whole milk
2.0 tbsp (28.0 g)unsalted butter, softened
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0 large (50.0 g)egg
1.0 tbsp (15.0 ml)milk, for egg wash
1.0 cup (240.0 ml)vanilla pastry cream (use 1 vanilla bean or 1 tsp vanilla extract)

Make it at home

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Instructions

In the bowl of a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, instant yeast, and fine salt, mixing briefly to distribute.
Add cold whole milk and softened unsalted butter to the dry ingredients and mix on low speed until a rough dough forms, about 3-5 minutes. Increase speed to medium and knead until dough is smooth and elastic, about 5 more minutes.
Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes to rest.
Meanwhile, prepare the laminating butter by placing the cold unsalted butter between two sheets of parchment paper and pounding it with a rolling pin into a 7x7-inch (18x18 cm) square. Refrigerate the butter block until firm but pliable.
Roll the rested dough out on a lightly floured surface into a 10x20-inch (25x50 cm) rectangle. Place the chilled butter block on one half of the dough and fold the other half over it, sealing the edges to encase the butter.
Roll the dough out lengthwise to a 10x24-inch (25x60 cm) rectangle. Fold the dough into thirds like a letter (this is the first turn). Wrap in plastic and refrigerate for at least 90 minutes.
Repeat the rolling and letter-folding two more times, chilling the dough for 90 minutes between each turn. After the final fold, chill the dough overnight or at least 4 hours.
Roll the laminated dough out to a 12x24-inch (30x60 cm) rectangle. Cut into 8 equal triangles for making croissants.
Place about 2 tablespoons (30 ml) of vanilla pastry cream near the wide end of each triangle. Starting at the wide end, roll tightly toward the tip forming a crescent shape, tucking the tip underneath.
Arrange the filled croissants on a parchment-lined baking sheet. Cover loosely and proof at room temperature until roughly doubled in size, about 1 1/2 to 2 hours.
Preheat the oven to 375°F (190°C). Prepare an egg wash by whisking together the egg and 1 tablespoon (15 ml) milk.
Brush the croissants gently with the egg wash. Bake in the preheated oven for 18-20 minutes or until deep golden brown and crisp.
Remove from oven and cool on wire racks before serving.

Tips

Keep the butter cold but pliable while laminating to create crisp, flaky layers.
Use real vanilla bean or vanilla bean paste in the pastry cream for a rich, authentic vanilla flavor.

Recipe FAQ

How long does it take to make vanilla cream croissants?

Plan on 90 minutes of prep and 20 minutes of cooking, plus 10 hours 30 minutes to rise, chill and rest. The recipe makes 8 vanilla cream croissants.

How should I store vanilla cream croissants?

Store cooled croissants in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5 minutes to refresh crispness.

Can I make vanilla cream croissants ahead?

The laminated dough can be prepared and chilled up to 24 hours in advance; assemble and bake the croissants when ready.

Can I use a different form of vanilla?

Yes. This recipe uses 1 cup vanilla pastry cream (use 1 vanilla bean or 1 tsp vanilla extract) (240 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Buttery laminated croissant dough is filled with smooth vanilla pastry cream, baked to golden perfection and brushed with an egg wash for a glossy finish.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

508 Calories / serving

32.8g Fat

44.7g Carbs

9.2g Protein

15.9g Sugar

Whole recipe (8 servings): ~4064 cal · 262g fat · 358g carbs · 74g protein · 127g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 508 calories

What it takes to burn one serving

Brisk walking 96 min·5.6 mi·~11250 steps
Walking uphill or incline treadmill 69 min·3.5 mi·~6900 steps
Moderate cycling 52 min·10.4 mi
Swimming laps 71 min
Jogging 50 min·4.2 mi·~8000 steps
Stair climbing 47 min·~4250 steps
Dancing 83 min
Bodyweight circuit training 52 min
Cleaning, errands, or playing with the dog 118 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.