Boston Cream Croissants (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
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.
02 -
Heavy cream can be used instead of light cream or half & half, but skip using whole milk for the best result.
03 -
If your ganache turns out thinner than you want, put it in the fridge for about 15 minutes before topping your croissants.