Chocolate and Berry Croissants
Chocolate and Berry Croissants
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)
Instructions
- 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.
Chocolate and Berry Croissants