Boston Cream Croissant
Courtesy of Chef Laura Gurbhoo – Gâto Bakeshop
INGREDIENTS
Pastry Cream
2/3 cup sugar
1/3 cup cornstarch
5 egg yolks
2 cups milk
1/2 tsp Mauritian vanilla extract
2 Tbsp butter
Chocolate Ganache
1 2/3 cups chopped dark chocolate (55%)
1 cup heavy whipping cream
METHOD
Pastry Cream
1. Mix together 1/3 cup sugar, egg yolks and cornstarch in a bowl until smooth.
2. In a saucepan add 1/3 cup sugar, milk and vanilla and bring to a simmer.
3. Adding one third at a time, mix the hot milk to the egg yolk mixture and mix together.
4. Transfer the mixture back to the saucepan and cook on low, constantly stirring until a thick custard is formed.
5. Once thick, transfer to a cool mixing bowl and add butter.
6. When butter has melted, mix in.
Chocolate Ganache
1. In a small saucepan, bring the heavy whipping cream to just a simmer.
2. Remove immediately from heat and pour over chopped chocolate, making sure to cover chocolate completely.
3. Let sit without mixing for 5 minutes.
4. Stir until smooth.
5. Let sit at room temperature for 15 minutes before using.
Assembly
1. Make a hole at the bottom of the croissant.
2. Using a piping bag fitted with a small round tip #11, pipe in cold pastry cream until the croissant feels heavy and full.
3. Dip the filled croissant in your warm melted ganache.
4. Finish with grated dark chocolate.
Yield 2