Boston Cream Croissant

Chef Laura Gurbhoo,

Gato Bakeshop

Laura Gurbhoo has turned heads, and palates onto her line of exquisite pastries and sourdough since she started selling her baking at markets about six years ago. Now plant-based baking and signature sourdough croissants, thoughtfully created as an eco-conscious treat, attract consumers throughout the city. 

Ingredients

Pastry Cream 

2/3 cup sugar 

1/3 cup cornstarch 

5 egg yolks 

2 cups milk 

1/2 tsp Mauritian vanilla extract 

2 Tbsp butter

Chocolate Ganache

1 2/3 cups chopped dark chocolate (55%)

1 cup heavy whipping cream

Method

Pastry Cream

1. 1. Mix together 1/3 cup sugar, egg yolks and cornstarch in a bowl until smooth.
2. 2. In a saucepan add 1/3 cup sugar, milk and vanilla and bring to a simmer.
3. 3. Adding one third at a time, mix the hot milk to the egg yolk mixture and mix together.
4. 4. Transfer the mixture back to the saucepan and cook on low, constantly stirring until a thick custard is formed.
5. 5. Once thick, transfer to a cool mixing bowl and add butter.
6. 6. When butter has melted, mix in.

Chocolate Ganache

1. 1. In a small saucepan, bring the heavy whipping cream to just a simmer.
2. 2. Remove immediately from heat and pour over chopped chocolate, making sure to cover chocolate completely.
3. 3. Let sit without mixing for 5 minutes.
4. 4. Stir until smooth.
5. 5. Let sit at room temperature for 15 minutes before using.

Assembly

1. 1. Make a hole at the bottom of the croissant.
2. 2. Using a piping bag fitted with a small round tip #11, pipe in cold pastry cream until the croissant feels heavy and full.
3. 3. Dip the filled croissant in your warm melted ganache.
4. 4. Finish with grated dark chocolate.

Yield 2