For the Vanilla Custard:

1½ cups light cream or half & half

3 large egg yolks

¼ cup granulated sugar

2 tablespoons cornstarch

Pinch of salt

2 tablespoons butter, cubed

1 teaspoon vanilla extract

For the Croissants:

3–4 large croissants (about 5×4 inches)

2–3 tablespoons chopped nuts (almond, pecan, or walnut)

For the Chocolate Ganache:

4 oz semi-sweet or bittersweet chocolate, chopped

½ cup light cream or half & half

1 teaspoon light corn syrup (optional, for shine)

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Using a wooden skewer, poke holes into opposite sides of each croissant to create space for the filling.
In a saucepan, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in light cream.
Cook over medium heat, whisking constantly, until thickened enough to coat the back of a spoon. Remove from heat.
Whisk in butter, one piece at a time, then stir in vanilla extract. Strain for extra smoothness if desired.
Transfer custard to a piping bag and pipe into each croissant, using about one-third of the custard per croissant.
For ganache, heat cream (and corn syrup if using) until just simmering. Remove from heat, add chocolate, and stir until smooth.
Spoon ganache over filled croissants and sprinkle with chopped nuts. Chill for 1 hour before serving.