There’s something magical about the combination of flaky, buttery pastry, rich pastry cream, and decadent chocolate glaze. If you’re a fan of Boston cream pie, croissants, or both, then this recipe is a dream come true. These Boston Cream Pie Croissants take the classic flavors of the beloved dessert and transform them into a handheld treat that is both elegant and irresistibly delicious.
Imagine biting into a crisp, golden croissant filled with silky vanilla pastry cream and topped with a smooth chocolate glaze. It’s the perfect balance of textures—light, airy layers of pastry, creamy custard, and glossy, rich chocolate. Whether you’re making these for a special brunch, a holiday breakfast, or just as a sweet indulgence with your afternoon coffee, they are guaranteed to impress.
Let’s get started on creating these bakery-style delights right in your own kitchen!
Why You’ll Love This Recipe
- Easy yet impressive – Using store-bought croissants makes this recipe quick and simple while still delivering bakery-quality results.
- Perfect for any occasion – Whether it’s brunch, dessert, or a sweet treat with coffee, these croissants fit the bill.
- Rich and indulgent – The creamy vanilla filling and silky chocolate glaze create a luxurious dessert experience.
- Make-ahead friendly – The pastry cream can be prepared in advance, making assembly a breeze.
Ingredients You’ll Need
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Additional Ingredients:
- 6 large croissants (store-bought or homemade)
How to Make Boston Cream Pie Croissants
Step 1: Prepare the Pastry Cream
The heart of any Boston cream dessert is its luscious pastry cream. This homemade custard is rich, velvety, and bursting with vanilla flavor.
- Heat the Milk – In a medium saucepan over medium heat, warm the milk until it just begins to steam but doesn’t boil. Stir occasionally to prevent scorching.
- Whisk the Egg Mixture – In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until the mixture becomes pale and slightly thickened.
- Temper the Eggs – Slowly pour about ½ cup of the warm milk into the egg mixture while whisking continuously. This process prevents the eggs from scrambling.
- Cook the Custard – Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This usually takes about 3–5 minutes.
- Finish with Butter & Vanilla – Remove from heat and stir in the butter and vanilla extract until smooth.
- Chill – Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Step 2: Prepare the Chocolate Glaze
A glossy, rich chocolate glaze is what gives these croissants that unmistakable Boston cream pie finish.
- Heat the Cream – In a small saucepan, heat the heavy cream until it begins to simmer.
- Melt the Chocolate – Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside.
Step 3: Fill the Croissants
Now for the fun part—filling the croissants with the creamy vanilla custard!
- Slice the Croissants – Using a serrated knife, carefully slice each croissant in half horizontally, but don’t cut all the way through.
- Fill with Pastry Cream – Transfer the chilled pastry cream into a piping bag (or use a spoon) and generously fill each croissant.
Step 4: Top with Chocolate Glaze
- Drizzle or Dip – You can either drizzle the chocolate glaze over the filled croissants or dip the tops into the glaze for a thicker chocolate layer.
- Let it Set – Allow the chocolate to set for a few minutes before serving.
Helpful Tips
- Chill the pastry cream properly – It needs to be fully cold before filling the croissants to ensure the best texture.
- Use high-quality chocolate – Since the glaze is simple, using good chocolate makes a big difference in flavor.
- Serve fresh – These croissants are best enjoyed the same day for maximum flakiness and freshness.
- Make-ahead option – The pastry cream can be made a day in advance to save time.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 croissants
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
- Diet: Vegetarian
Notes
- If you want a more intense vanilla flavor, try using vanilla bean paste instead of extract.
- For extra richness, add a small pat of butter to the warm chocolate glaze before stirring.
Nutritional Information (Per Serving)
- Calories: 420
- Carbohydrates: 50g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 140mg
- Sodium: 200mg
- Sugar: 35g
Frequently Asked Questions
Can I use homemade croissants?
Absolutely! If you have the time and patience to make croissants from scratch, they will elevate this dessert even more.
How do I store leftovers?
Store filled croissants in an airtight container in the refrigerator for up to 2 days. However, they are best eaten fresh.
Can I make these ahead of time?
You can prepare the pastry cream in advance and store it in the fridge for up to 2 days. Assemble the croissants just before serving for the best texture.
Storage Instructions
- Refrigerator – Store assembled croissants in an airtight container for up to 2 days.
- Freezing Not Recommended – Due to the custard filling, freezing is not ideal as it may affect the texture.
Related Recipes
If you loved these Boston Cream Pie Croissants, you might also enjoy:
- Fluffy Fried Croissant Beignets
- Easy Chocolate Croissants: A Decadent Treat You Can Make at Home
- Ham and Cheese Croissant Breakfast Sandwich
- Cheesecake Croissant Buns
Conclusion
These Boston Cream Pie Croissants are an elegant yet simple treat that combines the best parts of a flaky pastry with the creamy richness of a classic Boston cream pie. Whether you’re making them for a special brunch or just treating yourself to a little indulgence, they are sure to be a hit.
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Boston Cream Pie Croissants
Description
There’s something magical about the combination of flaky, buttery pastry, rich pastry cream, and decadent chocolate glaze. If you’re a fan of Boston cream pie, croissants, or both, then this recipe is a dream come true. These Boston Cream Pie Croissants take the classic flavors of the beloved dessert and transform them into a handheld treat that is both elegant and irresistibly delicious.
Imagine biting into a crisp, golden croissant filled with silky vanilla pastry cream and topped with a smooth chocolate glaze. It’s the perfect balance of textures—light, airy layers of pastry, creamy custard, and glossy, rich chocolate. Whether you’re making these for a special brunch, a holiday breakfast, or just as a sweet indulgence with your afternoon coffee, they are guaranteed to impress.
Let’s get started on creating these bakery-style delights right in your own kitchen!
Ingredients
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Additional Ingredients:
- 6 large croissants (store-bought or homemade)
Instructions
Step 1: Prepare the Pastry Cream
The heart of any Boston cream dessert is its luscious pastry cream. This homemade custard is rich, velvety, and bursting with vanilla flavor.
- Heat the Milk – In a medium saucepan over medium heat, warm the milk until it just begins to steam but doesn’t boil. Stir occasionally to prevent scorching.
- Whisk the Egg Mixture – In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until the mixture becomes pale and slightly thickened.
- Temper the Eggs – Slowly pour about ½ cup of the warm milk into the egg mixture while whisking continuously. This process prevents the eggs from scrambling.
- Cook the Custard – Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This usually takes about 3–5 minutes.
- Finish with Butter & Vanilla – Remove from heat and stir in the butter and vanilla extract until smooth.
- Chill – Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Step 2: Prepare the Chocolate Glaze
A glossy, rich chocolate glaze is what gives these croissants that unmistakable Boston cream pie finish.
- Heat the Cream – In a small saucepan, heat the heavy cream until it begins to simmer.
- Melt the Chocolate – Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside.
Step 3: Fill the Croissants
Now for the fun part—filling the croissants with the creamy vanilla custard!
- Slice the Croissants – Using a serrated knife, carefully slice each croissant in half horizontally, but don’t cut all the way through.
- Fill with Pastry Cream – Transfer the chilled pastry cream into a piping bag (or use a spoon) and generously fill each croissant.
Step 4: Top with Chocolate Glaze
- Drizzle or Dip – You can either drizzle the chocolate glaze over the filled croissants or dip the tops into the glaze for a thicker chocolate layer.
- Let it Set – Allow the chocolate to set for a few minutes before serving.
Notes
- If you want a more intense vanilla flavor, try using vanilla bean paste instead of extract.
- For extra richness, add a small pat of butter to the warm chocolate glaze before stirring.