These easy berry croissants are filled with fluffy vanilla cream and topped with fresh strawberries and raspberries. A simple semi-homemade brunch pastry that looks bakery worthy.
In a stand mixer, add heavy whipping cream and powdered sugar. Beat until stiff peaks form. Set aside.
In a medium bowl, whisk together the instant pudding mix and cold milk. Whisk for 2 to 5 minutes until thickened.
Gently fold the whipped cream into the pudding mixture until fully combined and fluffy. Scoop the filling into a piping bag fitted with a piping tip.
Cut a slit into the straight side of each croissant. Pipe the vanilla cream filling into the croissants. Press sliced strawberries and raspberries into the cream filling.
