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Delicious Boston Cream Croissants

Featured in Treats That Make Everything Better.

Core store-bought croissants, stuff them with rich vanilla custard, cover with silky chocolate ganache, and sprinkle nuts if you like. Refrigerate for a delightful dessert!
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Clare Recipes
Updated on Sat, 15 Mar 2025 02:35:49 GMT
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Boston Cream Croissants | lilicooks.com

These Boston Cream Pie Croissants came together one stormy morning when I needed a special weekend breakfast but hadn't planned ahead. Some leftover croissants and pudding cups sparked an impromptu experiment that became an instant family favorite.

Even seasoned bakers are surprised by how straightforward these are to make. The result rivals any pastry shop version, using simple techniques that deliver impressive results.

Key Ingredients

  • Croissants: Fresh bakery ones work best, but packaged varieties are fine too
  • Cream: Heavy cream creates the richest custard, though half-and-half works well
  • Egg yolks: Essential for that silky custard texture
  • Quality chocolate: Worth using good chocolate here as it's a prominent flavor
  • Nuts: Any variety works for garnish - pistachios and almonds are favorites
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Boston Cream Pie Croissants Homemade | lilicooks.com

Assembly Steps

Creating Pockets
Use a wooden skewer to hollow out space in each croissant, being thorough but gentle. Create channels that will hold plenty of custard filling.
Making the Custard
Start by thoroughly whisking yolks, sugar, cornstarch and salt until smooth. Gradually add warm cream while whisking constantly. Cook over medium heat, stirring continuously until thickened.
Finishing the Custard
Incorporate butter cubes one at a time until fully melted. Add vanilla last for the smoothest texture. Let cool completely.
Filling Technique
Transfer custard to a piping bag. Fill croissants from both ends until just full - avoid overfilling to prevent messy spillage.
Chocolate Topping
Heat cream until just steaming. Pour over chopped chocolate and let sit briefly before stirring until smooth. Allow to thicken slightly before glazing.
Final Assembly
Spoon ganache over filled croissants, letting it drip naturally. Immediately sprinkle with chopped nuts while chocolate is still wet.

These pastries consistently impress even the most particular dessert critics. Their combination of flaky croissant, creamy filling and rich chocolate creates an irresistible treat that disappears quickly at any gathering.

Serving Suggestions

Fresh berries provide a bright contrast to the rich pastries. Strong coffee or espresso makes an ideal beverage pairing. For dessert service, consider offering small glasses of coffee liqueur as an accompaniment.

Variations

The basic recipe welcomes creative adaptations. Try almond extract in the custard with sliced almonds on top. During holidays, peppermint-flavored ganache and crushed candy canes create a festive version. Citrus zest in the custard paired with white chocolate creates a lighter summer variation.

Storage Tips

Unfilled croissants keep well in paper bags at room temperature. Prepared custard stays fresh refrigerated for 2-3 days. Once assembled, consume within 24 hours for best quality. Mini versions using small croissants tend to hold up slightly longer.

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Boston Cream Pie Croissants Recipe | lilicooks.com

Whether prepared for casual brunches or special occasions, these Boston Cream Pie Croissants strike an ideal balance between elegant and approachable. Their professional appearance belies the straightforward preparation, making them perfect for both novice and experienced bakers.

Frequently Asked Questions

→ Can I make these the day before?
Absolutely! Put them in an airtight container in the fridge, and they’ll stay fresh for up to a day.
→ Can I swap homemade custard with instant pudding?
Sure thing! Instant vanilla pudding is a faster option, though the homemade custard has a creamier and richer flavor.
→ How do I know when the custard is done cooking?
You’ll know it’s ready when it thickly sticks to the back of a spoon. Draw a line with your finger, and if it holds the mark without running back together, it’s good to go.
→ Can I use croissants that are slightly stale?
Yes, they’re great! A day-old croissant is sturdier and won’t collapse as easily when you add the filling.
→ What if I don’t have a piping tool?
A sturdy plastic bag with a corner cut off works perfectly. Or, use a small spoon for a slower but effective option.

Boston Cream Croissants

Pre-made croissants become a fancy treat with creamy custard and a chocolate topping. It’s a simple yet elegant way to enjoy Boston cream flavors!

Prep Time
25 Minutes
Cook Time
5 Minutes
Total Time
30 Minutes
By: Lily Chen

Category: Sweet Stuff

Difficulty: Easy

Cuisine: American

Yield: 3 Servings (3-4 stuffed croissants)

Dietary: Vegetarian

Ingredients

→ 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 sugar
05 2 tablespoons butter, in cubes
06 A pinch of salt
07 1 1/2 teaspoons vanilla flavoring

→ Croissant Parts

08 3-4 croissants, each about 5×4 inches
09 3-4 tablespoons of chopped nuts (pecans, almonds, or walnuts)

→ Chocolate Ganache

10 3 ounces of bittersweet or semi-sweet chocolate, cut into small pieces
11 1/4 cup light cream or half & half
12 1 tablespoon corn syrup (optional for shiny ganache)

Instructions

Step 01

Use a wooden stick or skewer to poke holes on both sides of each croissant near the top back part. Move it around a bit to create space inside. Set them aside for now.

Step 02

In a small pot, whisk together the egg yolks, sugar, salt, and cornstarch. Keep going until the mixture is smooth and there are no powdery cornstarch bits. Gradually whisk in the cream until you don’t see any lumps.

Step 03

Put the pot on medium heat and keep whisking as it gently heats up. Keep stirring until the mix thickens and turns smooth, typically in 4-6 minutes. Take it off the heat as soon as it’s done.

Step 04

Drop in the butter cubes, one at a time. Whisk each piece in until it fully melts before adding the next. Stir in vanilla extract at the very end to blend it all together. For an extra silky texture, you can press the custard through a fine sieve.

Step 05

Fit a long tip onto a piping bag and load it with the custard. Push the tip into the holes of the croissants and pipe the filling inside. Use about 1/3rd of the custard for each croissant.

Step 06

In a small pot (don’t turn on the heat), mix the cream and optional corn syrup first. Then, start heating it gently on medium to medium-low, while continuously whisking until the mixture is warm. Turn off the heat and dump in the chocolate. Stir it up until it’s completely melted and let the mixture rest for a couple of minutes.

Step 07

Pour the chocolate ganache over the top parts of the filled croissants. Sprinkle your chopped nuts for a final touch. Pop them in the fridge to chill for an hour before serving.

Notes

  1. If you substitute regular chocolate chips, use 4 ounces of them. Cut down the light cream to just under 3 tablespoons and the corn syrup to 1 1/2 teaspoons.
  2. Heavy cream can be used instead of light cream or half & half, but skip using whole milk for the best result.
  3. If your ganache turns out thinner than you want, put it in the fridge for about 15 minutes before topping your croissants.

Tools You'll Need

  • Whisk with a flat or balloon head
  • A wooden skewer
  • Piping bag with a long-tip nozzle
  • Small cooking pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (like butter, cream, and milk)
  • Contains egg yolks
  • Includes gluten because of the croissants
  • May have nuts (either walnuts, almonds, or pecans)