Cream Pie Croissants (Print View)

Golden croissants stuffed with custard, drizzled with chocolate, and finished with nuts for a classy spin on the Boston classic.

# What You'll Need:

→ Sweet Vanilla Custard

01 - Pinch of salt
02 - 3 egg yolks (room temp)
03 - 2 tablespoons butter (cut into chunks)
04 - 1 cup light cream or half-and-half
05 - 1 1/2 teaspoons vanilla flavoring
06 - 1 1/2 tablespoons cornstarch
07 - 1/4 cup white sugar

→ Croissant Base

08 - 3 to 4 croissants, about 5x4 inches each
09 - 3 to 4 tablespoons chopped nuts (choose from walnuts, almonds, or pecans)

→ Chocolate Topping

10 - 1/4 cup light cream or half-and-half
11 - 3 ounces chocolate (bittersweet or semi-sweet), finely chopped
12 - 1 tablespoon corn syrup (optional)

# Directions:

01 - Grab a wooden skewer and poke holes into both sides near the top back of each croissant. Wiggle it around to create space inside. Place them aside for later use.
02 - In a small pot, stir together sugar, egg yolks, salt, and cornstarch with a whisk. Slowly add light cream while mixing until smooth.
03 - Set the pot on medium heat, constantly stirring until the mixture becomes thick and smooth. This should take around 4 to 6 minutes. Take it off the heat right after.
04 - Whisk in butter pieces one at a time, ensuring each fully melts before adding more. Stir in the vanilla at the end for a flavorful touch.
05 - Fit a piping bag with a long nozzle tip and add the custard inside. Twist the bag to seal and carefully pipe the filling through the holes into the croissants, using roughly a third of the mixture per croissant.
06 - Before turning the stove on, mix together light cream and corn syrup in a small pan. Heat over medium-low, stirring constantly until warm. Take the pan off heat, add chopped chocolate, and stir until fully melted. Let it sit for a couple of minutes to thicken slightly.
07 - Drizzle the melted ganache generously over filled croissants. Finally, sprinkle the nuts on top for a crunchy finish.
08 - Pop the filled croissants in the fridge and let them chill for an hour before serving.

# Notes:

01 - For regular chocolate chips, use 4 ounces instead of chopped chocolate and reduce cream to just under 3 tablespoons, with 1 1/2 teaspoons of corn syrup.
02 - You can swap heavy cream for half-and-half or light cream, but whole milk won't work as well—it won't give you that rich texture.
03 - If you're using smaller croissants, go ahead and increase the nuts to 6 tablespoons. This version makes about 7–8 mini croissants.
04 - For a super smooth custard, strain it through a fine sieve to get rid of any lumps or ensure it's extra creamy.

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