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

Scale

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.