Ingredients:

  • 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 unsalted butter, cubed
  • 1 1/2 teaspoons vanilla extract
  • 3-4 store-bought croissants (5×4-inch)
  • 3-4 tablespoons chopped nuts (almonds, pecans, or walnuts)
  • 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 sheen)

Instructions:

  1. Use a wooden skewer to poke holes on opposite sides of the upper back of each croissant to create openings for filling. Wiggle the skewer to hollow out the center gently. Set aside.
  2. In a small saucepan, combine egg yolks, granulated sugar, cornstarch, and salt. Whisk until smooth.
  3. Gradually whisk in light cream until well combined.
  4. Cook over medium heat, whisking constantly until thick and smooth (about 4-6 minutes). Remove from heat.
  5. Add cubed butter, whisking until fully incorporated. Stir in vanilla extract. Optional: strain custard through a fine-mesh sieve for extra smoothness.
  6. Using a piping bag fitted with a long nozzle, fill the bag with custard.
  7. Pipe custard into each croissant, using about 1/3 of the custard per croissant.
  8. In a small pan (off heat), whisk together corn syrup and light cream.
  9. Heat on medium to medium-low, whisking until warm. Remove from heat and stir in chopped chocolate until completely melted. Let sit for a few minutes.
  10. Spoon the chocolate ganache over the tops of the filled croissants and garnish with chopped nuts.
  11. Chill in the refrigerator for 1 hour before serving to set the ganache.