There’s something so comforting about taking a beloved classic dessert and giving it a fun, modern twist—and that’s exactly what these Boston Cream Pie Croissants do. If you’ve ever had a slice of Boston cream pie (which, let’s be honest, is more cake than pie), you already know how dreamy that combination of fluffy sponge cake, silky pastry cream, and rich chocolate ganache can be. Now imagine all of that deliciousness tucked inside a buttery, golden croissant. Yep, it’s as irresistible as it sounds.
This recipe is one of those delightful mashups that makes you wonder why you didn’t think of it sooner. It’s perfect for a brunch treat, a weekend baking project, or even a sweet way to end a cozy dinner. The idea came to me on a cold Saturday morning, flipping through an old cookbook and craving something nostalgic—but with less fuss. I remembered my love for Boston cream pie from childhood birthdays, when it felt like the most elegant dessert in the world. But instead of turning on the oven to bake a full cake, I reached for store-bought croissants and started experimenting.
The result? These sweet, flaky croissants filled with homemade vanilla pastry cream and topped with a glossy layer of chocolate. They’re simple, impressive, and oh-so-satisfying. Whether you’re sharing them with family or just treating yourself, they bring all the cozy vibes of a classic New England dessert—without all the work.
Why You’ll Love This Recipe:
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No cake baking required! Skip the layers and use buttery croissants instead.
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Perfect for brunch or dessert. These are elegant enough for guests and easy enough for a weekend craving.
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Made with pantry staples. Nothing fancy here—just classic, simple ingredients coming together in a new way.
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A beautiful make-ahead treat. The pastry cream can be prepped in advance, making this a low-stress dessert with high payoff.
INGREDIENTS YOU’LL NEED:
For the Pastry Cream:
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1 ½ cups whole milk
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1 ½ tsp vanilla extract
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3 large egg yolks
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¼ cup granulated sugar
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2 tbsp cornstarch
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⅛ tsp salt
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2 tbsp unsalted butter
For the Ganache:
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½ cup heavy cream
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4 oz semi-sweet chocolate chips
For Assembly:
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6 large croissants
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Optional: powdered sugar, for dusting
HOW TO MAKE BOSTON CREAM PIE CROISSANTS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Pastry Cream
Start by warming up the milk and vanilla extract in a saucepan over medium heat, just until it begins to steam—don’t let it boil. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture turns pale and smooth.
Now slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs (you don’t want scrambled eggs here!). Once combined, pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens—this should take about 2 to 3 minutes. When it’s ready, the cream should coat the back of a spoon.
Remove from heat and stir in the butter until smooth and glossy. Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap (this prevents a skin from forming), and chill for at least an hour. You can even make it the night before.
Step 2: Slice and Fill the Croissants
Once your pastry cream is nice and chilled, it’s time to prep the croissants. Use a serrated knife to gently slice them in half horizontally, just like you’d cut a sandwich bun. Spoon or pipe a generous amount of pastry cream onto the bottom half of each croissant, then replace the top half.
Step 3: Make the Ganache
Now for the fun part—the chocolate topping. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and velvety.
Step 4: Assemble and Serve
Spoon or drizzle the warm ganache over the tops of the filled croissants. Let it set for a few minutes, or dig in while the chocolate is still gooey. A light dusting of powdered sugar adds a lovely touch if you’re feeling fancy.
HELPFUL TIPS:
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Use fresh croissants. Day-old croissants can work, but the fresher they are, the better the texture will be—flaky on the outside, soft in the center.
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Chill the pastry cream thoroughly. This gives it time to firm up so it doesn’t ooze out when you slice into the croissant.
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Ganache too thick? Add a splash of warm cream to loosen it up.
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Make it your own. Add a touch of espresso to the ganache or swap in a hint of almond extract in the pastry cream for a unique flavor twist.
DETAILS:
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Prep Time: 20 minutes (plus chilling time)
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Cook Time: 10 minutes
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Total Time: 1 hour 30 minutes (includes chilling)
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Yield: 6 filled croissants
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Category: Dessert
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Method: Stove-top and assembly
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can prep the pastry cream a day ahead to make assembly even faster the next morning. If you’re serving a crowd, double the recipe—these go fast!
NUTRITIONAL INFORMATION: (Per croissant, approx.)
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Calories: 360
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Fat: 24g
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Carbohydrates: 32g
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Protein: 5g
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Sugar: 18g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought pastry cream?
Absolutely. While homemade pastry cream adds that extra special touch, store-bought can work in a pinch.
Can I make these ahead of time?
You can assemble them a few hours in advance and refrigerate, but for best texture, add the ganache just before serving.
Can I freeze them?
It’s best not to, as the texture of the pastry cream can change once frozen and thawed. These are meant to be enjoyed fresh!
STORAGE INSTRUCTIONS:
Store any leftover filled croissants in an airtight container in the fridge for up to 2 days. For best results, bring them to room temperature before serving. Avoid microwaving, as it can make the pastry soggy.
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CONCLUSION
These Boston Cream Pie Croissants are everything you love about the original dessert, wrapped up in a buttery, flaky croissant. They’re easy enough for a casual weekend treat but fancy enough to impress at a brunch table. Whether you’re making them to relive a sweet memory or to create new ones, they’re a guaranteed crowd-pleaser. So grab a few croissants, whip up that dreamy pastry cream, and enjoy a little taste of Boston with a twist—right from your own kitchen.
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Boston Cream Pie Croissants
Description
There’s something so comforting about taking a beloved classic dessert and giving it a fun, modern twist—and that’s exactly what these Boston Cream Pie Croissants do. If you’ve ever had a slice of Boston cream pie (which, let’s be honest, is more cake than pie), you already know how dreamy that combination of fluffy sponge cake, silky pastry cream, and rich chocolate ganache can be. Now imagine all of that deliciousness tucked inside a buttery, golden croissant. Yep, it’s as irresistible as it sounds.
This recipe is one of those delightful mashups that makes you wonder why you didn’t think of it sooner. It’s perfect for a brunch treat, a weekend baking project, or even a sweet way to end a cozy dinner. The idea came to me on a cold Saturday morning, flipping through an old cookbook and craving something nostalgic—but with less fuss. I remembered my love for Boston cream pie from childhood birthdays, when it felt like the most elegant dessert in the world. But instead of turning on the oven to bake a full cake, I reached for store-bought croissants and started experimenting.
The result? These sweet, flaky croissants filled with homemade vanilla pastry cream and topped with a glossy layer of chocolate. They’re simple, impressive, and oh-so-satisfying. Whether you’re sharing them with family or just treating yourself, they bring all the cozy vibes of a classic New England dessert—without all the work.
Ingredients
For the Pastry Cream:
1 ½ cups whole milk
1 ½ tsp vanilla extract
3 large egg yolks
¼ cup granulated sugar
2 tbsp cornstarch
⅛ tsp salt
2 tbsp unsalted butter
For the Ganache:
½ cup heavy cream
4 oz semi-sweet chocolate chips
For Assembly:
6 large croissants
Optional: powdered sugar, for dusting
Instructions
Step 1: Make the Pastry Cream
Start by warming up the milk and vanilla extract in a saucepan over medium heat, just until it begins to steam—don’t let it boil. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture turns pale and smooth.
Now slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs (you don’t want scrambled eggs here!). Once combined, pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens—this should take about 2 to 3 minutes. When it’s ready, the cream should coat the back of a spoon.
Remove from heat and stir in the butter until smooth and glossy. Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap (this prevents a skin from forming), and chill for at least an hour. You can even make it the night before.
Step 2: Slice and Fill the Croissants
Once your pastry cream is nice and chilled, it’s time to prep the croissants. Use a serrated knife to gently slice them in half horizontally, just like you’d cut a sandwich bun. Spoon or pipe a generous amount of pastry cream onto the bottom half of each croissant, then replace the top half.
Step 3: Make the Ganache
Now for the fun part—the chocolate topping. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and velvety.
Step 4: Assemble and Serve
Spoon or drizzle the warm ganache over the tops of the filled croissants. Let it set for a few minutes, or dig in while the chocolate is still gooey. A light dusting of powdered sugar adds a lovely touch if you’re feeling fancy.
Notes
You can prep the pastry cream a day ahead to make assembly even faster the next morning. If you’re serving a crowd, double the recipe—these go fast!