Chocolate Croissant with Blackberry Pastry Cream
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Chocolate Croissant with Blackberry Pastry Cream

Chocolate Croissant with Blackberry Pastry Cream

Start with a Pillsbury Chocolate Croissant, add blackberries and pastry cream, and you'll get an easy, elevated pastry that is versatile for brunch or dessert!

Servings: 24 servings (1 serving = 1 croissant)
Prep
INGREDIENT
WEIGHT
MEASURE
Finishing
INGREDIENT
WEIGHT
MEASURE
Blackberries, fresh
15 oz
3 cups
Pastry cream, prepared
1 lb 8.00 oz
3 cups
Prep
  1. Thaw croissant dough covered, either at room temperature 15-30 minutes or refrigerated overnight.
  2. Tuck sides of croissant underneath to create a ball; place seam-sides down in heavily greased muffin pan.
  3. Bake until golden brown and cool completely.
BAKE:
TEMP
TIME
Convection Oven*
325°F
18-22 minutes
Standard Oven
375°F
20-24 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Finishing
  1. Blend blackberries, then strain out seeds to make 1 cup puree.
  2. Combine puree with prepared pastry cream; add to piping bag.
  3. Make a 1/2-inch hold in the top of the croissant.
  4. Pipe in 1 oz of blackberry cream mixture and serve cold.

  • Garnish with halved blackberries or chocolate shavings if desired. Note nutrition information may change.

View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 croissant
Calories
200
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
180mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
6%
Sugars
10g
Protein
4g
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait ParfaitPro is a registered trademark of YOPLAIT MARQUES (France) used under license.

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