Boston Cream Croissants (Print Version)
Croissants filled with smooth custard and finished with chocolate ganache. A simple and delightful dessert inspired by Boston cream pie.
# Ingredients:
→ Vanilla Cream Filling
01 -
1/4 cup sugar, granulated
02 -
Pinch of table salt
03 -
1 1/2 tsp vanilla flavor extract
04 -
1 cup half-and-half or light cream
05 -
2 tbsp butter, cut into cubes
06 -
3 egg yolks (room temp)
07 -
1 1/2 tbsp cornstarch
→ Croissant Base
08 -
Three or four croissants, 5×4 inches each
09 -
3-4 tbsp chopped nuts (walnuts, pecans, or almonds)
→ Chocolate Coating
10 -
3 oz bittersweet or semi-sweet chocolate bar, chopped finely
11 -
1 tbsp light corn syrup (optional for shine)
12 -
1/4 cup half-and-half or light cream
# Steps:
01 -
Take a wooden skewer and carefully poke two holes (on opposite sides) in the top-back area of the croissants. Wiggle the skewer to hollow out the inside. Set them aside for now.
02 -
Mix together sugar, egg yolks, salt, and cornstarch in a small saucepan. Combine until smooth and lump-free. Slowly whisk in the light cream until it's all blended.
03 -
Place the saucepan over medium heat. Constantly whisk the mixture as it cooks to prevent sticking and lumps. Wait until it thickens up and looks smooth, which should take 4-6 minutes. Take it off the heat right away.
04 -
Drop in butter cubes a bit at a time, whisking fully before adding another. Add vanilla last and mix thoroughly. For a smoother texture, optional: press through a fine strainer.
05 -
Fill a piping bag with the custard (use a long nozzle). Push the tip into the holes in each croissant. Squeeze gently until filled, aiming for about one-third of the custard per croissant.
06 -
In a small pot (don’t turn on the heat yet), stir together light cream and corn syrup. Move to medium-low heat and whisk constantly until warm. Take it off the heat, toss in chopped chocolate, and stir until it’s melted. Let it rest for a couple of minutes.
07 -
Spoon ganache over the tops of the custard-filled croissants. Sprinkle the chopped nuts for garnish. Refrigerate for an hour before serving.
# Helpful Notes:
01 -
If you're using chocolate chips, increase to 4 oz and cut light cream to just under 3 tbsp. Reduce corn syrup to 1 1/2 tsp.
02 -
Half-and-half can be swapped out for heavy cream, but whole milk doesn't work well.
03 -
If your ganache feels too runny, stick it in the fridge for 15 minutes before glazing.