Ingredients
Scale
- 1 package Croissant dough (Store-bought for convenience)
- 2 cups Whole milk (Can substitute non-dairy milk)
- 0.5 cups Granulated sugar (Can swap with coconut sugar)
- 0.25 cups Cornstarch (Essential thickening agent)
- 4 pieces Egg yolks (Using whole eggs will alter texture slightly)
- 1 teaspoon Vanilla extract (Opt for pure vanilla for best results)
- 2 tablespoons Unsalted butter (Vegan butter can be used for dairy-free option)
- 1 cup Heavy cream (Coconut cream can be a non-dairy substitute)
- 8 ounces Semi-sweet chocolate (Dark chocolate can be used for richer taste)
Instructions
- Prepare the custard by whisking milk, sugar, and cornstarch in a saucepan over medium heat until thickened. Temper egg yolks with hot mixture and combine back into the saucepan with vanilla extract and butter; cool completely.
- Preheat the oven according to the croissant dough package instructions, roll out the dough, and place spoonfuls of cooled custard on each triangle before rolling them into croissant shapes.
- Bake the filled croissants on a parchment-lined baking sheet until golden brown.
- For the ganache, heat heavy cream until boiling, pour over chopped chocolate, let sit for 5 minutes, then stir until smooth.
- Drizzle ganache over baked croissants or serve them dipped in it.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant (100g)
- Calories: 400
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg