Boston Cream Pie Croissants (Print Version)
# Ingredients:
→ For the Vanilla Custard
01 -
1 cup light cream or half & half
02 -
3 egg yolks, room temperature
03 -
1/4 cup granulated sugar
04 -
1 1/2 tablespoons cornstarch
05 -
Pinch of salt
06 -
2 tablespoons butter, cubed
07 -
1 1/2 teaspoons vanilla extract
→ For the Croissants
08 -
3-4 (5×4-inch) croissants
09 -
3-4 tablespoons chopped nuts (almond, pecan, or walnut)
→ For the Chocolate Ganache
10 -
3 ounces semi-sweet or bittersweet chocolate bar, chopped into small chunks
11 -
1/4 cup half & half or light cream
12 -
1 tablespoon light corn syrup (optional, for adding sheen)
# Instructions:
01 -
Use a wooden skewer to poke a hole on opposite sides on the upper back of each croissant. Wiggle it around to hollow out the center. Set aside.
02 -
In a small saucepan, combine egg yolks, sugar, cornstarch, and salt. Whisk until well combined and free of cornstarch lumps. Gradually whisk in the light cream until smooth.
03 -
Place saucepan over medium heat and cook, whisking constantly, until the mixture thickens and becomes smooth, about 4-6 minutes. Immediately remove from heat.
04 -
Add cubed butter one piece at a time, whisking until each piece is incorporated before adding the next. Add vanilla extract and whisk to combine thoroughly. Optional: strain through a fine mesh sieve for an extra smooth texture.
05 -
Attach a long piping nozzle tip to a piping bag and fill the bag with custard cream. Insert the tip into the holes you created in the croissants and pipe in the filling, using about 1/3 of the custard per croissant.
06 -
In a small pan (with heat off), whisk together corn syrup and light cream. Heat on medium to medium-low, whisking continuously until hot. Remove from heat and add chopped chocolate. Stir until chocolate is completely melted. Allow to set for a few minutes.
07 -
Spoon the chocolate ganache over the tops of the filled croissants. Garnish with chopped nuts. Chill for 1 hour before serving.
# Notes:
01 -
If using regular chocolate chips, use 4 ounces and reduce light cream to a scant 3 tablespoons and corn syrup to 1 1/2 teaspoons
02 -
Heavy cream can be substituted for half & half or light cream, but whole milk is not recommended
03 -
If the ganache seems too runny, chill it for 15 minutes before glazing