Fluffy Whipped Cream Croissants!

Today we’re diving full-on into buttery, flaky heaven by making croissants from scratch and filling them with the fluffiest whipped cream using a cream charger. It’s part baking adventure, part mad science, and 100% delicious. Let’s roll, fold, and whip!

Ingredients

Patience (you’ll need it… but it’s worth it!)

Part 1: Making the Croissants from Scratch

Step 1: Wake up the yeast

In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it’s foamy.

Step 2: Mix the dough

In a large bowl, combine the flour and salt. Add in the yeast mixture, milk, and softened butter. Mix until a shaggy dough forms. Knead lightly just until it comes together. Wrap and refrigerate for 30 minutes.

Step 3: Prep the butter block

Place the cold butter between two sheets of parchment paper. Use a rolling pin to beat and shape it into a 6x6-inch square. Keep it cold!

Step 4: Laminate like a pro

Roll the dough into a 9x9-inch square. Place the butter block in the center like a diamond, fold the corners of the dough over the butter, and seal it like an envelope.

Now: roll → fold → chill → repeat.

Do 3 folds total, chilling the dough for 30 minutes between each. This creates those iconic flaky layers.

Step 5: Shape the croissants

Roll the dough into a large rectangle (about 8x20 inches), then cut into long triangles. Roll each triangle from base to tip to form that classic croissant shape. Place them on a parchment-lined tray.

Step 6: Proof & bake

Let your croissants rise at room temp for 1–2 hours, or until puffed. Preheat your oven to 400°F (200°C). Brush with egg wash, then bake for 18–22 minutes or until golden and beautiful.

Part 2: Whipping Up the Cream with a Cream Charger

Time for the fun part.

Step 1: Load your dispenser

Pour the cold heavy cream, powdered sugar, and vanilla extract into your whipped cream dispenser. Close the lid tightly.

Step 2: Charge it up

Use a pressure regulator to adjust the gas pressure in the 1.1l cream charger tank to the cream dispenser,give it a good shake, and let it rest in the fridge for 10–15 minutes (for firmer cream).

Step 3: Fill those beauties

Slice your croissants down the middle (like a sandwich) and pipe in your dreamy  n2o whipped cream. Be generous—this is no time for minimalism.

Optional upgrades:

Add sliced strawberries or raspberries

Drizzle with melted chocolate

Dust with powdered sugar for ✨ vibes ✨

Pro Tips:

Cold butter and cold cream are non-negotiable.

Don’t skip the chilling steps in dough-making—lamination magic needs time.

Use high-quality butter. Trust us, it makes a world of difference.

You can freeze shaped, unbaked croissants for later. Just thaw and bake!

You just made real, homemade croissants filled with whipped cream made in seconds with a cream charger. That’s practically wizardry. Whether you eat them warm for breakfast or show them off at brunch, these flaky, fluffy delights are guaranteed to impress.

If your friends ask where you bought them, just wink and say, “Oh, these? Just a little something I whipped up.”