Name: Chocolate and Berry Croissants
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 6 serving(s)
Ingredients: 1/3 cup (70 g) sugar; 2 tbsp cornstarch; 1 egg; 1 1/2 cups (375 ml) milk; 3 oz (85 g) 70% dark chocolate, chopped; 6 store-bought butter croissants, halved lengthwise; 1/3 cup (75 ml) homemade or store-bought berry jam; 24 fresh raspberries; 24 fresh blueberries; 24 fresh blackberries; 3 chocolate cookies of your choice, broken into pieces (optional)

Preparation

Chocolate Pastry Cream
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Strain through a sieve to remove any lumps, as needed. Add the chocolate and whisk until melted and smooth.
- Pour the pastry cream into a clean bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled.
Assembly
- On a work surface, spread the bottom half of each croissant with jam.
- Mix the chilled pastry cream with a spatula until creamy and smooth. Set aside ⅓ cup (75 ml) of the pastry cream. Transfer the remaining pastry cream into a pastry bag fitted with a plain tip. Pipe the pastry cream over the jam on the croissants. Close with the croissant tops.
- Spread the reserved pastry cream over the tops of the croissants. Top with the fresh berries and chocolate cookies. The chocolate and berry croissants will keep for 2 days, covered, in the refrigerator.

Chocolate and Berry Croissants

Categories

Ingredients

Chocolate Pastry Cream

Croissants

Preparation

Chocolate Pastry Cream

Assembly

Personal Note

To help you with this recipe

RICARDO Silicone Spatula

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