Description
Delightful Boston cream pie croissants blend French pastry with classic American dessert flavors. Buttery croissants filled with rich custard and topped with chocolate glaze offer a luxurious twist on a beloved treat you’ll savor with pure culinary joy.
Ingredients
Scale
Ingredients
Main Ingredients:
- 3–4 (54-inch) croissants
- 3 ounces (85 grams) semi-sweet or bittersweet chocolate bar, chopped into small chunks
- 1 cup (240 milliliters) light cream or half & half
- 3 egg yolks, room temperature
Thickening and Flavoring Ingredients:
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons (28 grams) butter, cubed
- Pinch of salt
Garnish and Optional Ingredients:
- 3–4 tablespoons chopped nuts (almond, pecan, or walnut)
- 1/4 cup (60 milliliters) half & half or light cream
- 1 tablespoon light corn syrup (optional, for adding sheen)
Instructions
- Carefully create small openings on opposite sides of the croissant’s upper back using a wooden skewer, gently expanding the internal cavity without tearing the pastry.
- In a saucepan, blend egg yolks, sugar, cornstarch, and salt until completely smooth, ensuring no lumpy residue remains.
- Slowly incorporate light cream into the mixture, whisking continuously to maintain a uniform consistency.
- Cook the custard over medium heat, stirring constantly for 4-6 minutes until the mixture thickens and develops a glossy texture, then immediately remove from heat.
- Integrate butter cubes one at a time, whisking thoroughly after each addition to create a silky smooth custard, then fold in vanilla extract.
- Transfer the custard through a fine mesh sieve for an ultra-refined texture, eliminating any potential lumps.
- Prepare a piping bag with a long nozzle tip, carefully filling the croissant cavities with custard cream, ensuring even distribution.
- Create ganache by combining corn syrup and light cream in a pan, heating gently while whisking until warm.
- Remove from heat and introduce chopped chocolate, stirring until completely melted and achieving a glossy finish.
- Allow ganache to rest for a few minutes to reach optimal drizzling consistency.
- Generously coat the filled croissants with chocolate ganache, creating an elegant surface.
- Sprinkle chopped nuts over the top for added texture and visual appeal.
- Refrigerate for one hour to allow flavors to meld and ganache to set before serving.
Notes
- Carefully hollow out croissants using a wooden skewer to create space for smooth, even custard filling without tearing the delicate pastry.
- Whisk egg yolk mixture thoroughly to eliminate cornstarch lumps, ensuring a silky-smooth custard texture that won’t become grainy.
- Strain custard through a fine mesh sieve for an ultra-refined, restaurant-quality cream that glides perfectly into croissant cavities.
- Use room temperature ingredients to help custard and ganache blend seamlessly, preventing unwanted separation or lumpy textures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 329
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 88 mg