Bake the croissants for about 10-15 minutes until golden brown; let cool to room temperature once baked.
Mix the pastry cream as directed on the box. You will need milk. The mix will not need any extra flavoring; it’s vanilla flavored and will need to chill for about 20-30 minutes.
Slice the strawberries thinly.
Once cooled to room temp, cut open the croissants with a serrated knife.
Layer the croissant with cream pastry and layer both the strawberries and raspberries on top.
Melt the chocolate in the microwave gently by heating and stirring it every 10-15 secs. Once melted, take a fork and drizzle the chocolate over the top of the croissant.
Garnish with left over berries and serve.
Notes
Use a serrated knife to cut open the croissants to reduce shredding. If you do’t have a piping bag or tips, you can put the pastry cream inside a ziplock bag and cut a small tip off to spread the cream over the fruit. Use a hand mixer to prepare the pastry cream before hand.
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