Chocolate Croissant Recipe (with Video)

Method: Preparing the Croissants
1. Prep croissants as shown in part 1.
Method: Making the Custard
1. Bring milk and vanilla to a boil at low heat.
2. In the meanwhile, mix the egg, egg yolk, sugar, salt, cocoa powder and cornstarch until combined.
3. Slowly pour in 1/3 of the hot milk while stirring constantly.
4. Add the egg mix to the milk mix and stir on low heat until you get a custard like consistency.
5. Turn off the heat.
6. Mix in the chocolate chips and butter and whisk until melted.
7. Then add the cream cheese and mix.
8. Transfer to a blender and blend until smooth.
9. Strain, cover and refrigerate.
Method: Preparing the Glaze
1. For the glaze, melt the chocolate in 20s increments in the microwave.
2. Mix in the oil.
3. It should be runny enough to drip but not so runny that it does not stay on.
Method: Filling and Decorating the Croissants
1. After 30 min, transfer the creme patisserie to a piping bag with a Bismark tip.
2. Poke a hole along the edge of a croissant and gently squeeze in cream.
3. I made up to 3 holes per croissant and tried to add as much cream as I could.
4. You should have enough for all 6 croissants.
5. Carefully get your croissants to stand on a serving platter, and dribble on the glaze to get the drip effect shown.
6. Decorate with chopped chocolate.
7. Let them sit at room temperature for about 30 min until the glaze sets.
8. Enjoy!