Boston Cream Croissants
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Whether you live in Boston, San Francisco or anywhere in between, no one can deny that Boston cream pie is one delicious dessert. Creamy vanilla custard sandwiched between buttery cake layers and topped with a decadent chocolate icing — say no more!
Same goes for cannoli. Pop into a New England bakery and you’re sure to spot both Boston cream pie and cannoli — Italian fried pastries filled with a sweet, creamy ricotta filling — on display.
Clearly, we love these New England desserts. But there’s nothing wrong with a good twist on a classic. And, our Boston cream croissants put a fun — and miniature — spin on both iconic desserts. Using croissants instead of cake, they feature a creamy filling and chocolate ganache topping. Plus, our Boston cream croissants come together quickly thanks to store-bought mini croissants.
Whip up a small batch according to our suggestion or double (or triple!) it to feed a crowd. Our Boston Cream Croissants make a fitting dessert for a small get-together with a few friends or a big family event.
Even more bite-sized desserts:
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Boston Cream Croissants
Start to finish: 4 hours
Makes: 6 mini croissants
Ingredients
For the cream filling:
3 egg yolks
¼ cup fine baker’s sugar (find it in the baking aisle)
2 tablespoons cornstarch
1 cup whole milk
1 tablespoon unsalted butter, softened
¼ cup mascarpone cheese, softened
1 tablespoon vanilla extract
For the chocolate ganache:
¼ cup heavy cream
4 ounces bittersweet chocolate chips
For assembly:
Package of 6 mini croissants (find these in the bakery section of your local grocery store)
Method
For the cream filling:
In a saucepan, combine egg yolks, fine baker’s sugar and cornstarch, and mix until there are no lumps. Add whole milk, and mix until combined. Cook over low heat, continuously stirring. Once it thickens, turn heat to lowest setting and vigorously stir to avoid scorching, especially on the bottom and sides of the pan. Remove from heat when mixture is smooth. Stir in butter and mascarpone cheese until completely dissolved. Add vanilla extract, and stir to combine. Transfer to a bowl.
Let bowl cool at room temperature until the bowl can be comfortably touched. Loosely cover with plastic wrap and refrigerate until chilled, at least 2 hours. Once cream filling is chilled, transfer to a gallon-sized, freezer-safe ziptop bag. Store in the refrigerator until ready to assemble.
When ready to assemble croissants, cut the tip off 1 corner of the bag to easily fill croissants.
For the chocolate ganache:
Heat heavy cream in the microwave in a heat-safe bowl at 20-second increments. This takes about 60–80 seconds to be hot. Pour chocolate chips into hot cream and let set 3–4 minutes. Using a rubber spatula, stir cream mixture until chocolate is completely melted and combined. Use immediately.
To assemble:
Line a large baking sheet with wax or parchment paper. Using a serrated knife, cut a 2-inch horizontal slit into each croissant. Fill each croissant with a generous portion of chilled cream filling. Dip the corner of each croissant into the chocolate ganache and set on prepared baking sheet. Refrigerate at least 1 hour, or until ganache is set. Store Boston cream croissants in the refrigerator, loosely covered in plastic wrap, until ready to serve.
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