Delicious Round Croissants with Cream Filling

Start by rolling out the puff yeast dough into a flat surface. Cut the dough into strips that are about 2 centimeters wide. Ensure the strips are even to allow for uniform croissant sizes.

Next, take each strip and twist it into a spiral shape. Then, roll it up tightly like a snail to form a round croissant that is approximately 7 centimeters in diameter.

Place the shaped croissants into molds, such as foil molds, ensuring they are not overcrowded. Cover them with a towel to help keep them warm while they rise. Allow the croissants to rise until they double in size.

In a small bowl, whisk together an egg and some milk. Once the croissants have risen, brush the egg and milk mixture over the tops of each croissant to give them a lovely golden color during baking.

Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). When it's ready, bake the croissants for approximately 15–20 minutes. Remember to place no more than 6 croissants per baking tray to ensure even cooking. For a perfectly flat top, you can gently place another tray or baking pan on top of the croissants during baking.

While the croissants are baking, you can prepare the creamy filling. In a mixing bowl, whip together the heavy cream, cream cheese, powdered sugar, and a splash of vanilla extract.

Whip until the mixture reaches soft peaks, which should take just a few minutes. The whipped cream will be light and fluffy, perfect for filling the croissants.

Once the croissants are baked and cooled down, take them out of the molds. Using a piping bag or a spoon, fill the center of each croissant with the whipped cream mixture.

If desired, you can dip the filled croissants into melted chocolate and sprinkle them with nuts or berries for added flavor and decoration.