Description
A luscious twist on the classic Boston Cream Pie—this croissant loaf layers buttery croissant dough with rich vanilla custard and finishes with a silky chocolate ganache. Perfect for brunch, dessert, or an indulgent breakfast treat.
Ingredients
Scale
- 1 lb croissant dough (store-bought or homemade)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium saucepan over medium heat, warm the milk until just steaming.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (touching surface), and chill for 30 minutes.
- Unroll or flatten croissant dough into rectangles. Layer a piece of dough into the bottom of the loaf pan. Spread a portion of the chilled custard over it. Repeat layers, ending with dough on top.
- Bake for 35–40 minutes or until golden brown and puffed. Remove and let cool completely.
- To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
- Once the loaf has cooled, pour ganache over the top. Refrigerate until set, about 30 minutes.
- Slice and serve chilled or at room temperature.
Notes
- Use store-bought croissant dough for convenience or homemade for a richer flavor.
- Chill the custard thoroughly before assembling to prevent sogginess.
- Loaf can be made a day in advance and stored in the refrigerator.