Effortless Boston Cream Pie (Print Version)
# Ingredients:
→ Custard Filling
01 -
2 tablespoons cubed butter
02 -
1/4 cup white sugar
03 -
Pinch of salt
04 -
3 egg yolks, brought to room temperature
05 -
1 cup half & half or light cream
06 -
1 1/2 teaspoons vanilla flavoring
07 -
1 1/2 tablespoons cornstarch
→ Base
08 -
3-4 medium croissants (measuring about 5x4 inches)
09 -
3-4 tablespoons of chopped nuts (use pecans, almonds, or walnuts)
→ Chocolate Ganache
10 -
1/4 cup light cream or half & half
11 -
3 ounces bittersweet or semisweet chocolate, chopped small
12 -
1 tablespoon optional corn syrup for sweetness
# Instructions:
01 -
Grab a wooden stick or skewer and carefully make holes at the back of each croissant on opposite sides. Use the skewer to widen and clear out the inside. Set them aside for filling later.
02 -
In a tiny pot, throw together the egg yolks, cornstarch, salt, and sugar. Whisk like crazy until smooth and there are no dry cornstarch bits. Slowly pour in the light cream, whisking as you go, until you’ve got a silky blend.
03 -
Place your small pot on the burner at medium heat. Stir nonstop until the custard thickens to a pudding-like texture, which should take 4-6 minutes. Get it off the heat as soon as it’s ready.
04 -
Toss the diced butter cubes into the warm custard one at a time. Mix each piece in completely before adding another. Pour in the vanilla at the end and stir everything together thoroughly.
05 -
Fit a piping nozzle onto a piping bag and fill it with cooled custard. Close the top of the bag tight to seal it. Insert the nozzle tip into each croissant hole and squeeze about a third of the filling into each one.
06 -
Mix cream and corn syrup (if you’re using it) in a saucepan without turning on the heat. Gradually heat on medium until the cream is warm. Dump in the chopped chocolate and stir until every last piece melts smoothly. Let it rest a bit before use.
07 -
Use a spoon to drizzle the ganache over the stuffed croissants. Sprinkle the chopped nuts on top for garnish.
08 -
Pop the filled and topped croissants into the fridge and chill them for about 60 minutes before enjoying.
# Notes:
01 -
If not using a chocolate bar, go for 4 ounces of chocolate chips but cut back the cream to just around 3 tablespoons and the corn syrup to 1 1/2 teaspoons.
02 -
Substituting heavy cream for light cream works great. Don’t try whole milk, though—it won’t taste as good or turn out as rich.
03 -
For mini croissants, boost the nut quantity to 6 tablespoons. You’ll end up with around 7-8 small stuffed croissants.
04 -
For a super smooth custard, press it through a fine sieve, especially if you notice lumps.