Boston Cream Pie Croissants

I turn flaky store‑bought croissants into a decadent dessert by filling them with creamy vanilla custard and topping them with a smooth chocolate ganache, giving me all the flavors of Boston Cream Pie in a simple handheld treat.

Why I’ll Love This Recipe

I love how quickly this recipe comes together without compromising on flavor. The crisp, buttery croissants pair perfectly with the silky custard and rich chocolate topping. It’s the kind of dessert I can whip up with minimal effort but still impress anyone I serve it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the vanilla custard

• light cream or half & half

• egg yolks

• granulated sugar

• cornstarch

• pinch of salt

• butter, cubed

• vanilla extract

For the croissants

• croissants (3–4, about 5×4 inches)

• chopped nuts (almond, pecan, or walnut)

For the chocolate ganache

• semi‑sweet or bittersweet chocolate, chopped

• half & half or light cream

• light corn syrup (optional for shine)

Directions

1. I use a wooden skewer to poke holes into opposite sides of each croissant to create space for the filling.

2. I whisk egg yolks, sugar, cornstarch, and salt in a saucepan, then slowly whisk in the cream until smooth.

3. Over medium heat, I whisk constantly until the mixture thickens, then remove it from the heat.

4. I add butter piece by piece, then whisk in the vanilla extract. For an extra smooth texture, I sometimes strain it.

5. I fill a piping bag with the custard and pipe it into the croissants, using about a third of the custard for each.

6. For the ganache, I heat the cream (and corn syrup if using), add the chocolate, and stir until smooth.

7. I spoon the ganache over the filled croissants and sprinkle chopped nuts on top. I chill them for about an hour before serving.

Servings and timing

Servings: 3–4 croissants
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Variations

• I sometimes swap the homemade custard for instant vanilla pudding when I’m short on time.

• I like making mini versions using smaller croissants and dipping the ends in ganache instead of spooning it on.

• I occasionally add citrus zest to the custard for a refreshing flavor twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 24 hours.
To refresh them, I wrap a croissant in a damp paper towel and microwave it at medium power for 30–40 seconds, or warm it gently in a dry skillet over low heat.

FAQs

Can I prepare the croissants in advance?

Yes, I can prepare the custard and hollow out the croissants a day ahead, then assemble them just before serving.

Is instant pudding a good substitute for custard?

Yes, it works in a pinch, but the flavor and texture are richer with homemade custard.

How do I know when the custard is ready?

When the custard coats the back of a spoon and a line drawn with my finger stays clear, I know it’s done.

Can I use day‑old croissants?

Yes, slightly stale croissants actually hold up better when filled with custard.

What if I don’t have a piping bag?

I simply use a zip‑top bag with one corner snipped off or carefully spoon the custard inside.

Conclusion

I love how this recipe transforms simple croissants into a luxurious dessert with very little effort. It’s versatile, indulgent, and always a crowd‑pleaser, whether I’m making it for guests or treating myself.

Print