Croissant Bouquet
This croissant bouquet recipe transforms flaky, buttery croissants into a stunning edible arrangement filled with lightly sweet ube whipped cream. Topped with delicate edible flowers and baked until golden, each croissant is visually striking and deliciously rich. Perfect for brunch, celebrations, or gifting, this creative dessert doubles as a centerpiece and treat. Easy to assemble and ready in under an hour, it’s a fun, bakery-style recipe that feels extra special without the extra effort.
Tasty Team
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
Flower Croissants:
- 6 frozen miniature croissants, thawed according to package instructions
- 1 large egg, beaten
- 12 edible flowers
Ube Whip Filling:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar, plus more to taste
- 1 teaspoon ube extract
Additional Ingredients:
- 1 fresh flower bouquet, for decorative arrangement only (not for eating)
Preparation
- Make the flower croissants: Brush the tops of the thawed croissants with the beaten egg. Gently press 2 edible flowers into the top of each croissant, arranging them however feels beautiful to you. Brush the tops again with the beaten egg.
- Arrange the croissants evenly on a parchment paper-lined baking sheet. Bake according to package instructions, typically at 335°F (170°C) for 14–18 minutes, until the croissants are deep golden and the flowers are set in the croissants. Remove from the oven, and transfer the croissants to a wire rack. Let cool completely, about 5 minutes.
- While the croissants bake, make the ube whip filling: Pour the cold heavy cream into a cold large mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form, about 2 minutes. Add the powdered sugar and ube extract; beat until stiff peaks form, about 2 minutes. Taste and beat in more sugar to taste. Transfer to a piping bag fitted with a tip of your choice. Place in the refrigerator until ready to use.
- Using a small sharp knife, make a hole in the side (about 1½ inches deep) of each flower croissant. Insert the piping tip into each hole, and pipe the ube whip filling generously into each.
- Insert a wooden skewer (about 12 inches long) into the non-filled bottom of each filled croissant. Carefully place each croissant skewer in the fresh flower bouquet, arranging them to look like a beautiful bouquet. Wrap with butcher paper, and tie with ribbon or twine.
- Enjoy!
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