Boston Cream Croissants (Printer-Friendly)
Flaky croissants stuffed with smooth vanilla custard and finished with a glossy chocolate topping and nuts.
# The Ingredients You'll Need:
→ Vanilla Custard Mix
01 -
3 egg yolks, at room temperature
02 -
1 cup half & half or light cream
03 -
1 1/2 tablespoons cornstarch
04 -
1/4 cup granulated sugar
05 -
2 tablespoons unsalted butter, cubed
06 -
A pinch of salt
07 -
1 1/2 teaspoons vanilla extract
→ Croissant Parts
08 -
3-4 croissants, approximately 5×4 inches each
09 -
3-4 tablespoons chopped nuts (pecans, almonds, or walnuts)
→ Chocolate Ganache
10 -
3 ounces bittersweet or semi-sweet chocolate, chopped
11 -
1/4 cup light cream or half & half
12 -
1 tablespoon corn syrup (optional for glossy ganache)
# Step-by-Step Instructions:
01 -
Use a wooden skewer to gently poke holes on both sides near the top back of each croissant, moving it to create space inside. Set aside.
02 -
Whisk egg yolks, sugar, salt, and cornstarch in a small pot until smooth with no lumps. Gradually whisk in cream until fully incorporated.
03 -
Heat mixture over medium heat, whisking continuously until it thickens and becomes smooth, about 4-6 minutes. Remove from heat immediately when done.
04 -
Add butter cubes one at a time, whisking until fully melted before adding the next. Stir in vanilla extract and optionally strain custard through a fine sieve for extra smoothness.
05 -
Fill a piping bag fitted with a long tip with custard. Insert the tip into the prepared holes of each croissant and pipe custard inside, using about one-third for each croissant.
06 -
Combine cream and optional corn syrup in a small pot (do not heat initially). Warm over medium-low heat while whisking until warm. Remove from heat and add chocolate, stirring until completely melted. Let rest for a few minutes.
07 -
Pour ganache over the top of the filled croissants and sprinkle with chopped nuts. Refrigerate for at least one hour before serving.
# Extra Tips:
01 -
Substitute regular chocolate chips with 4 ounces; reduce cream slightly to just under 3 tablespoons and corn syrup to 1 1/2 teaspoons for best results.
02 -
Heavy cream can replace light cream or half & half, but avoid whole milk for optimal texture.
03 -
If ganache is too thin, chill in the refrigerator for about 15 minutes before topping croissants.