Boston Cream Pie Croissants (Print Version)
# Ingredients:
→ Custard Filling
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
→ Base
08 -
3-4 (5x4-inch) croissants
09 -
3-4 tablespoons chopped nuts (almond, pecan, or walnut)
→ Chocolate Ganache
10 -
3 ounces semi-sweet or bittersweet chocolate bar, finely chopped
11 -
1/4 cup half & half or light cream
12 -
1 tablespoon light corn syrup (optional)
# Instructions:
01 -
Use a wooden skewer to poke a hole on opposite sides on the upper back of each croissant. Wiggle the skewer to hollow out the center. Set aside.
02 -
Combine egg yolks, sugar, cornstarch, and salt in a small saucepan. Whisk until the mixture is well combined and free of cornstarch lumps. Gradually whisk in light cream until smooth.
03 -
Place saucepan on the stovetop and cook on medium heat, whisking constantly until the mixture is thickened and smooth, about 4-6 minutes. Immediately remove from heat.
04 -
Add cubed butter one piece at a time, whisking until each piece is fully incorporated before adding the next. Add vanilla extract and whisk to thoroughly combine.
05 -
Attach a long piping nozzle tip to a piping bag. Fill the bag with the custard cream. Tie or twist the top of the bag closed. Insert the tip into the holes you created on croissants and pipe in the filling, using about 1/3 of the filling per croissant.
06 -
Whisk corn syrup and light cream in a small pan with the heat off. Cook on medium to medium-low, whisking continuously until hot. Remove from heat and add chocolate. Stir until the chocolate is completely melted. Allow to set for a few minutes.
07 -
Spoon chocolate ganache over the croissants. Garnish with chopped nuts.
08 -
Refrigerate 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. Whole milk is not recommended as it doesn't produce the same rich results.
03 -
For small croissants, increase the chopped nuts to 6 tablespoons. This recipe yields 7-8 small croissants.
04 -
You may strain the custard through a fine mesh sieve for an extra luxurious texture or to remove any lumps.