Golden Cube Croissant with Vanilla Bean Diplomat Cream Tips, FAQ & printable recipe

Tips for success

For the best results, use high-quality laminated dough with a high butter content. If using store-bought puff pastry, look for one that is all-butter and has at least 27% butter.

The dough should be cold when placed in the mold, but not so cold that it cracks. If the dough is too firm, let it sit at room temperature for a few minutes before shaping. This will make it easier to press into the mold without tearing.

The vanilla bean diplomat cream should be smooth and thick, but not stiff. If it becomes too thick after chilling, whisk it briefly to loosen it. When piping, use a gentle, steady pressure to fill the cube evenly.

If the cream is too runny, it will soak into the croissant and make it soggy. Always chill the cream thoroughly before filling, and keep the filled cube in the refrigerator if not serving immediately.

Variations

• Chocolate Cube: Add 2 tablespoons of cocoa powder to the diplomat cream for a chocolate version. Dust the finished cube with a mixture of cocoa powder and confectioners' sugar for a double-chocolate effect.
• Citrus Cube: Fold the zest of one orange or lemon into the diplomat cream. The bright citrus flavor cuts through the richness of the pastry, creating a refreshing twist.
• Salted Caramel Cube: Drizzle the inside of the baked cube with salted caramel sauce before piping in the cream. The salty-sweet combination pairs beautifully with the buttery layers.
• Berry Cube: Spoon a layer of fresh raspberry or strawberry compote into the bottom of the mold before adding the dough. The fruit will bake into the pastry, adding a burst of color and flavor.

Storage and make-ahead

Fridge

Store the filled cube croissant in an airtight container in the refrigerator for up to 1 day.

Freezer

The unfilled baked cube can be frozen for up to 1 month. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes before filling.

Reheat

To reheat an unfilled cube, place it in a 350°F (175°C) oven for 5-7 minutes until crisp and warm.

Store any leftover cube croissant in an airtight container at room temperature for up to 1 day. The cream-filled croissant should be refrigerated and consumed within 24 hours for best quality.

To maintain crispness, store the unfilled baked cube in a paper bag at room temperature for up to 2 days, then reheat in a 350°F (175°C) oven for 5 minutes before filling.

The laminated dough can be prepared up to 2 days ahead and kept refrigerated, or frozen for up to 1 month. The vanilla bean diplomat cream can be made up to 2 days in advance and stored in the refrigerator. The baked, unfilled cube can be made a day ahead and stored in an airtight container. Fill the cube with cream just before serving to keep the pastry crisp.

Serving ideas

Serve the cube croissant as a show-stopping dessert at parties, brunches, or afternoon tea. It pairs beautifully with a cup of strong coffee or a glass of cold milk. For a more elegant presentation, place the cube on a small plate and add a few fresh berries on the side. The geometric shape makes it a conversation piece, so let it shine on its own.

To slice, use a serrated knife and cut straight down through the center to reveal the cream-filled interior. Alternatively, serve it whole and let guests pull it apart. The crisp outer shell gives way to a soft, airy interior and a creamy center.

Enjoy it immediately, as the contrast between the cold cream and the crisp pastry is fleeting. If you have leftovers, store them in the refrigerator and eat within a day.

Frequently asked questions

Recipe card

Golden Cube Croissant with Vanilla Bean Diplomat Cream

Prep 45 minCook 22 minRest 2 h 30 minTotal 3 h 37 minServes 6

Ingredients

• 180 g laminated croissant dough
• 1 tbsp unsalted butter, softened
• 100 g vanilla bean diplomat cream, chilled
• 1 tbsp confectioners' sugar

Instructions

1. Butter the inside of a 10 cm anodized steel cube mold generously, making sure every corner and edge is coated. Place the 180 g laminated croissant dough into the mold, pressing it gently so it fills the bottom and sides evenly. Lock the lid securely to seal the mold completely.
2. Let the sealed mold sit in a warm, draft-free spot for 2.5 hours. The dough will slowly rise and fill the cube as it proofs. Keep the mold locked throughout this time so the dough takes on the cube shape.
3. Preheat a convection oven to 380°F (193°C). Place the sealed cube mold on a baking sheet and bake for 22 minutes. The mold will trap steam, helping the layers puff while the exterior turns deep golden brown.
4. Remove the mold from the oven and let it rest for 2 minutes. Carefully unlock and lift the lid, then invert the cube onto a cooling rack. Let the cube croissant cool completely before filling, so the layers set and stay crisp.
5. Fit a piping bag with a plain tip and fill it with the chilled vanilla bean diplomat cream. Insert the tip into the center of the cooled cube and pipe 100 g of cream into the core. The cream should fill the inside without overflowing.
6. Dust the top of the filled cube croissant with confectioners' sugar using a fine-mesh sieve. Serve immediately while the exterior is crisp and the cream is cool.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

32 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.