birthday cake croissants
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5 from 3 votes

Birthday Cake Croissants

Rainbow Sprinkle Vanilla Cream and Buttery, Flaky Pastry all topped with a Sweet Sprinkle Glaze!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 people
Calories 335kcal
Author Stacey


  • 10 each Croissants

Rainbow Sprinkle Whipped Pastry Cream

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 vanilla bean split lengthwise, seeds scraped
  • 1 pinch salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 TBSP unsalted butter cut into small pieces
  • 1 1/2 cups unsweetened whipped cream
  • 1/3 cup rainbow sprinkles


  • 1 cup powdered sugar
  • 1 pinch salt
  • 2 TBSP hot water
  • 1/8 cup rainbow nonpareils


Rainbow Sprinkle Whipped Pastry Cream

  • In a medium saucepan, combine milk, half of the sugar, vanilla bean, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, remaining sugar, and vanilla bean seeds. Whisk until sugar has dissolved slightly.
  • Whisk in the cornstarch until well combined.
  • Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated.
  • Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
  • Remove and discard vanilla bean. Transfer to a mixing bowl. Add the butter, and whisk well until the butter melts and the mixture cools, about 5 minutes. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.
  • Fold 3/4 cup of the pastry cream into the unsweetened whipped cream until thoroughly mixed.  Fold in the sprinkles.


  • In a small mixing bowl with a whisk, mix the powdered sugar, salt, and hot water thoroughly.


  • Place the pastry cream into a disposable piping fitted with a small round or small star tip. Flip the croissant onto the back fill it with the pastry cream in three spots (the two ends and middle).
  • Dip the top of the croissant into the glaze, place on a piece of parchment paper, sprinkle with rainbow nonpareils and allow to set, about 3 minutes.


Serving: 250g | Calories: 335kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 158mg | Sodium: 44mg | Potassium: 101mg | Sugar: 31g | Vitamin A: 810IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.3mg
Tried this recipe?Mention @SprinklesbyStacey or tag #sprinklesbystacey!