Description
Boston Cream Pie Croissants with creamy vanilla pudding filling, flaky croissant crust, and rich chocolate ganache – a decadent and irresistible treat!
Ingredients
Scale
- 2 cups whole milk
- ¾ cup granulated sugar, divided
- 5 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, cubed
- 8 large butter croissants
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon corn syrup (optional, for shine)
Instructions
- Step 1: Prepare the Vanilla Pastry Cream In a medium saucepan, heat the milk and half of the sugar over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, vigorously whisk together the egg yolks, remaining sugar, cornstarch, and salt until the mixture becomes pale yellow and slightly thickened. Once the milk is hot, slowly pour about half of it into the egg mixture while whisking constantly (this tempers the eggs). Pour the tempered egg mixture back into the saucepan with the remaining milk, continuing to whisk as you do so.
- Step 2: Cook the Custard to Perfection Return the saucepan to medium heat and cook the mixture while whisking constantly. You’ll feel it thicken as you stir – keep going until the custard comes to a gentle boil and holds thick peaks when the whisk is lifted. This usually takes 3-4 minutes of continuous whisking. Remove from heat immediately and whisk in the vanilla extract and butter pieces until fully incorporated. Transfer the custard to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
- Step 3: Prepare the Croissants When the pastry cream is chilled and you’re ready to assemble, use a serrated knife to slice each croissant horizontally, leaving one long side intact to create a hinge. Be gentle to maintain the croissant’s flaky texture while creating enough space for a generous filling. Transfer the chilled pastry cream to a piping bag fitted with a round tip (or simply cut the corner of a zip-top bag). Pipe a thick layer of cream into each croissant, using about 3-4 tablespoons per croissant, depending on their size.
- Step 4: Make the Chocolate Ganache Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer at the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Gently stir the mixture until smooth and glossy, then add the butter and corn syrup (if using) and stir until fully incorporated. Let the ganache cool for 5-10 minutes, stirring occasionally, until it reaches a thick but pourable consistency.
- Step 5: Finish and Serve Arrange the filled croissants on a wire rack set over a baking sheet to catch any drips. Spoon the ganache over each croissant, ensuring the top is completely covered while allowing some to drip attractively down the sides. Let the ganache set for about 15 minutes at room temperature before serving. For the best texture contrast, serve the Boston Cream Pie Croissants within 2-3 hours of assembly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 croissant
- Calories: 380 calories
- Sugar: 20 grams
- Sodium: 250 mg
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 160 mg