Boston Cream Pie Croissants

Boston Cream Pie Croissants allow you to enjoy Boston cream pie as finger food. Store-bought croissants are filled with vanilla custard and then topped with chocolate ganache and chopped pecans. They are easier to make than you might think!

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With Mother’s Day in just over two weeks away, it’s not too soon to think about surprising the special mom in your life with a treat. Whether it’s your mom or a mother figure you want to make feel special, these croissants will surely delight her.

Or if you have kids who want to present mom with something they made, they will enjoy lending a helping hand with these croissants. Mom would love some with brunch or for dessert! 

But then, if you’re like me, make the treat for yourself anytime you like…because they are THAT crave-worthy!

What is Boston cream pie?

Boston cream pie was created in the 1800s in Boston, Massachusetts. It has a layered sponge cake with a custard cream filling and topped with chocolate ganache. It was called a pie because both cakes and pies during that period were baked in the same type of pan.

Why are these croissants so good?

• The croissants—there is no need to make your own, store-bought croissants provide super flaky and buttery pastry shells to hold in all the goodness.
• Vanilla Custard Pastry Cream— luxurious and creamy vanilla custard takes very little time to make. I use an easy, no-fuss method of making this filling. It turns out well every time.
• Chocolate ganache—consists of light cream, light corn syrup, and chocolate. It’s super easy and fast to make in the microwave, but you can also cook on the stovetop.
• Chopped nuts—for garnishing, texture, and nuttiness.

Ingredients needed:

• Store-bought croissants—this recipe uses three 5×3 inch croissants. If you use smaller or larger croissants, your quantity of finished pastry will vary.
• Chocolate—for best results, use a good quality chocolate bar. Bittersweet or semi-sweet chocolate is wonderful. Regular chocolate chips are fine as an alternative, but it might be grainy once melted.
• Cornstarch—is the thickener for the vanilla custard filling.
• Granulated sugar—for sweetness.
• Egg yolks—for richness and a supple, silky custard. Use room-temperature yolks. The egg whites can be frozen for another purpose. They can be frozen for up to one year, but it’s best to use them both and 6-8 months.
• Vanilla extract—to flavor the vanilla custard.
• Salt—just a little pinch is used to enhance the flavor.
• Light corn syrup— using it as optional. It makes the ganache shiny.
• Cream—this recipe uses light cream, but half-and-half or heavy cream works just as well. I don’t recommend whole milk, because the end product is not as rich or thick.
• Chopped nuts—pecans, almonds, or walnut are great options.

Recipe highlights:

• Hollow out croissants with a wooden skewer.
• Whisk egg yolks, sugar, cornstarch, and salt in a small saucepan. Whisk in light cream.

• Cook on medium, stirring continuously until custard thickens. Immediately remove from heat.
• Whisk in cubes of butter, one at a time. Add vanilla and thoroughly combine.
• Fill a piping bag with vanilla custard filling and pipe into croissants.
• Heat light cream and corn syrup on the stovetop or in the microwave until hot. Add chocolate chunks. Stir until the chocolate is thickened and smooth.

• Spoon ganache onto croissants. Top with chopped nuts. Chill for 1 hour before serving.
• Refer to recipe card below for detailed instructions.

View the how-to video or save for later with this Pinterest Pin.

Special tools:

These croissants are easy to make, but you will need a few kitchen tools to make the process a breeze.

• A balloon whisk is used for blending the custard mixture and keeping it smooth. A flat whisk achieves the same results, but it can also get into to crevices at the bottom sides of the pan more easily.
• One wooden skewer to hollow out the croissants in preparation for the filling.
• A piping bag and a long piping nozzle tip are needed to fill the croissants with the custard cream.

How to store:

• Store refrigerated in an airtight container for up to 4 days.
• Freezing is not recommended, because the cornstarch in the filling may weep and become watery once thawed.

Helpful tips:

• If you don’t have a coupling to secure your piping tip (like mine), try to grasp the top of the tip to secure it while you pipe the filling into the croissants.
• Corn syrup is not necessary for the ganache. It adds a glossy shine to the chocolate. It can be omitted, but the ganache will have a matted finish.
• Use heavy cream, half & half, or light cream for richness and the best consistency. Avoid whole milk, because it doesn’t produce the same results.

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Boston Cream Pie Croissants

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 25 minutesCook time: 5 minutesTotal time: 30 minutesServings:3 Servings

Description

Boston Cream Pie Croissants allow you to enjoy Boston cream pie as finger food. Store-bought croissants are filled with vanilla custard and then topped with chocolate ganache and chopped pecans. They are easier to make than you might think!

Ingredients

• 1 cup light cream or half & half
• 3 egg yolks, room temperature
• 1/4 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• pinch of salt
• 2 tablespoons butter, cubed
• 1 1/2 teaspoons vanilla extract
• 3-4 tablespoons chopped nuts (almond, pecan, or walnut)
• 3-4 (5×4-inch) croissants

For the ganache:

• 3 ounces semi-sweet or bittersweet chocolate bar (chopped into small chunks)
• 1/4 cup half & half or light cream (See Note*)
• 1 tablespoon light corn syrup (optional for adding sheen)

Special equipments:

• flat whisk or a balloon whisk
• wooden skewer
• piping bag and a long piping nozzle tip

Instructions

1. Use a skewer to poke a hole on opposite sides on the upper back of each croissant. Wiggle to hollow out the center. Set aside.

Make the vanilla custard:

2. 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.
3. 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.
4. Add chunks of butter, one at a time, whisking until butter is incorporated before adding the next. Add vanilla extract and whisk to thoroughly combine.
5. Optional step: strain through a fine mesh sieve for extra luxurious and creamy vanilla cream, or if there are lumps. (I almost never do this step.)

Filling the croissants:

6. 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. Pipe in the filling. Use about 1/3 of the filling per croissant.

Make the ganache:

7. Whisk corn syrup and light cream in a small pan with the heat off. Cook on medium to medium-low, whisking continuously until hot. Add chocolate (off heat). Stir until the chocolate is completely melted. (Alternatively, you can microwave the cream and corn syrup for 30 seconds or until the mixture is hot. Remove from the microwave and stir in chocolate until melted.) Allow to set for a few minutes.
8. Spoon chocolate over croissants. Garnish with chopped nuts.
9. Chill 1 hour before serving.
10. Makes 3 (5×4-inch) croissants.

Notes:

• * If using regular chocolate chips, use 4 ounces. Also, reduce light cream to a scant 3 tablespoons and corn syrup to 1 1/2 teaspoons. Chill the ganache for 15 minutes before glazing if the glaze seems to be runny.
• Heavy cream can be substituted for half & half or light cream. I don’t recommend whole milk, because it does not produce the same rich results.
• If you don’t have a coupling to secure your piping tip (like mine), try to grasp the top of the tip to keep it secure while you pipe the filling into the croissants.
• There should be enough vanilla custard to generously fill three 5 x 4-inch croissants. If using small croissants, increase the chopped nuts to 6 tablespoons. This recipe yields 7-8 small croissants.

Keywords:Boston Cream Pie, Croissants, Mother’s Day, Chocolate, Ganache, Pastry Cream, Vanilla Custard

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