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Boston Cream Pie Croissants

Boston Cream Pie Croissants are a delicious twist on the classic dessert that combines flaky croissants with rich pastry cream and chocolate ganache.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Saucepan
  • Piping Bag
  • Baking Sheet
  • Plastic Wrap

Ingredients
  

Croissant Dough

  • 4 cups all-purpose flour Provides structure and texture.
  • 1 tablespoon sugar Adds sweetness to the dough.
  • 1 teaspoon salt Enhances flavor.
  • 1 tablespoon instant yeast Helps the dough rise.
  • 1.5 cups unsalted butter Should be cold and cut into thin slices.
  • 1 cup cold milk Hydrates the dough.
  • 1 large egg Adds richness.

Pastry Cream Filling

  • 2 cups whole milk Base of the pastry cream.
  • 0.5 cup granulated sugar Sweetens the cream.
  • 4 large egg yolks Adds richness.
  • 0.5 cup cornstarch Thickens the mixture.
  • 2 teaspoons vanilla extract Adds flavor.
  • 2 tablespoons unsalted butter Gives the cream a silky texture.

Chocolate Ganache Topping

  • 1 cup semi-sweet chocolate chips Provides chocolate flavor.
  • 0.5 cup heavy cream Creates a smooth glaze.
  • 1 tablespoon unsalted butter Adds shine to the ganache.

Instructions
 

  • 1. Prepare the Croissant Dough: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well. Gradually add the cold milk and the egg to the dry ingredients, mixing until a dough begins to form. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • 2. Incorporate the Butter: After chilling, roll the dough out into a larger rectangle, about 1/2 inch thick. Place the cold, thin slices of butter in the center of the dough. Fold the sides of the dough over the butter to encase it completely, then seal the edges by pressing them together.
  • 3. Roll and Fold: Roll the dough into a long rectangle, about 1/4 inch thick. Fold it into thirds like a letter. Wrap the folded dough in plastic wrap and refrigerate for another 30 minutes. Repeat this rolling and folding process two more times, chilling the dough in between.
  • 4. Shape the Croissants: Roll the dough out into a large rectangle about 1/4 inch thick. Cut the dough into triangles, approximately 5 inches wide at the base and 8 inches tall. Starting from the base of each triangle, roll the dough tightly towards the tip to form a croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper.
  • 5. Proof the Croissants: Cover the croissants with a clean kitchen towel and let them proof in a warm area for about 1 to 1.5 hours, or until they have doubled in size.
  • 6. Bake the Croissants: Preheat your oven to 375°F (190°C). Bake the croissants for 15-20 minutes, or until they are golden brown and puffed. Remove them from the oven and allow them to cool completely.
  • 7. Make the Pastry Cream: In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and stir in the vanilla extract and butter. Cover and refrigerate until chilled.
  • 8. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until hot but not boiling. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for a minute, then stir until smooth. Add the butter and mix until fully incorporated.
  • 9. Assemble the Croissants: Once the croissants are cooled and the pastry cream is chilled, cut a small slit in the side of each croissant. Use a piping bag to fill each croissant with the pastry cream. Drizzle or dip the filled croissants in the chocolate ganache.
  • 10. Serve and Enjoy: Serve the Boston Cream Pie Croissants at room temperature. They are best enjoyed fresh but can be stored in an airtight container for a few days.

Notes

Consider adding citrus zest or coffee flavor to the pastry cream for variations. You can also use store-bought croissant dough for convenience.
Keyword Indulgent, Pastry