Ingredients
Scale
- 1 cup light cream or half & half
- 3 egg yolks, room temperature
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- pinch of salt
- 2 tablespoons butter, cubed
- 1 1/2 teaspoons vanilla extract
- 3-4 tablespoons chopped nuts (almond, pecan, or walnut)
- 3-4 (5×4-inch) croissants
For the ganache:
- 3 ounces semi-sweet or bittersweet chocolate bar (chopped into small chunks)
- 1/4 cup half & half or light cream
- 1 tablespoon light corn syrup (optional for adding sheen)
Instructions
- Make the vanilla custard: Combine egg yolks, sugar, cornstarch, and salt in a small saucepan. Whisk until smooth. Gradually whisk in light cream.
- Cook over medium heat, whisking constantly until thickened (4–6 minutes). Remove from heat.
- Add butter one piece at a time, whisking until melted. Stir in vanilla extract.
- Transfer to a bowl, cover with parchment directly on surface, and chill 5–10 minutes.
- Prep croissants: Poke two holes in each croissant and hollow slightly with a skewer.
- Fill croissants: Pipe custard into each croissant evenly.
- Make ganache: Heat cream (and corn syrup if using), then add chocolate and stir until melted and smooth.
- Spoon ganache over croissants and top with chopped nuts.
- Chill 1 hour before serving.
Notes
- Chocolate chips may produce thinner ganache than baking chocolate.
- Heavy cream gives richer results than milk or half & half.
- Adjust ganache consistency with warm cream if needed.
- Best served chilled after setting.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American