Mexican Chocolate Crème Croissant Recipe
Make Mexican Chocolate Crème Croissant Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Croissants
Mexican Chocolate Pastry Cream (Crème)
Chocolate Glaze & Finishing
Method
Croissants
- 1
Prepare simple syrup
Combine granulated sugar (for simple syrup) and water in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the mixture barely simmers; remove from heat and let cool to room temperature. This will be used to gently moisten the croissants so the filling integrates without sogginess.
- 2
Prepare croissants for filling
Using a serrated knife, slice each croissant horizontally almost all the way through, leaving a hinge so the top remains attached (or cut fully and plan to reassemble). Place croissants on a tray and lightly brush the interior with simple syrup (about 1/2 tbs per croissant) to add moisture and help the cream adhere. Set aside while you make the pastry cream.
Mexican Chocolate Pastry Cream (Crème)
- 3
Heat milk and aromatics
In a medium saucepan combine the whole milk, heavy cream, ground cinnamon, and half of the granulated sugar (measure from the pastry cream sugar). Warm over medium heat until the mixture is hot and small bubbles form at the edges (do not boil). Remove from heat and keep hot.
- 4
Whisk egg base
In a heatproof bowl, whisk together the large egg yolks, remaining granulated sugar, cornstarch, and unsweetened cocoa powder until smooth, pale and thickened slightly (about 30–45 seconds of vigorous whisking). This is the thickening base for the pastry cream.
- 5
Temper the eggs
Slowly ladle about 1/3 of the hot milk mixture into the egg/cornstarch bowl while whisking constantly to temper the yolks. Continue adding the hot milk in a thin stream until about half has been incorporated and temperature is raised. Then pour the tempered mixture back into the saucepan with the remaining milk, whisking to combine.
- 6
Cook to thicken
Return the saucepan to medium heat and whisk constantly. The mixture will begin to thicken; once it comes to a gentle boil, cook for 30–60 seconds while whisking to fully activate the cornstarch and remove any starchy taste. Remove from heat immediately when thick and glossy.
- 7
Finish the pastry cream
Immediately whisk in the chopped Mexican chocolate until melted and fully incorporated. Add the unsalted butter, vanilla extract, and ancho chile powder, whisking until smooth. Taste and adjust — you should perceive mild warmth and cinnamon with a subtle chile note, not overwhelming heat.
- 8
Cool and chill
Transfer the pastry cream to a shallow bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 1 hour (or place over an ice bath for 15–20 minutes then refrigerate) until fully cold and thickened. The pastry cream will firm up and become pipeable.
Chocolate Glaze & Finishing
- 9
Make the chocolate glaze
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream (for glaze) until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit 30 seconds. Stir gently until smooth and glossy. Stir in unsalted butter (for glaze) and a small pinch of ground cinnamon. Allow the glaze to cool at room temperature until slightly thickened but still pourable (5–10 minutes).
- 10
Fill the croissants
Fit a pastry bag with a medium round tip (or use a zip-top bag with corner snipped). Spoon the chilled Mexican chocolate pastry cream into the bag. Gently open each croissant and pipe 2–3 tablespoons of pastry cream into the center (or pipe along the length), spreading lightly but leaving room at edges so croissant layers remain visible. Reclose each croissant.
- 11
Glaze the tops
Dip the top of each filled croissant into the cooled chocolate glaze, or spoon and spread a thin layer of glaze over the top so it covers but doesn't overwhelm the flaky layers. Allow excess glaze to drip back into the bowl. If you prefer a thinner glaze, dip quickly; for a thicker glossy coat, allow glaze to thicken slightly more before dipping.
- 12
Garnish and set
Immediately sprinkle cocoa nibs or chopped toasted hazelnuts over the wet glaze for texture. Mix powdered sugar and ground cinnamon together and dust lightly over the croissants (use a fine sieve). Place the croissants on a wire rack and chill for 10–20 minutes to set the glaze and allow the filling to settle.
- 13
Warm (optional) and serve
If you prefer the filling slightly warm, preheat oven to 300°F (150°C) and warm filled croissants on a baking sheet for 4–6 minutes (do not overheat or the cream will soften). Serve immediately. These are best eaten the day they are made: flaky croissant exterior with cool, Mexican chocolate–spiced crème inside.
