5 from 1 vote
Special Occasion Eggnog Pastry Cream Filled Croissants
Eggnog Pastry Cream Filled Croissants
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
When you want to serve a special dessert (or brunch item) that will knock their socks off, but also one you can make ahead and assemble later, this recipe for Eggnog Pastry Cream Filled Croissants is for you!
Course: Breakfast, Brunch or Dessert
Cuisine: French
Keyword: eggnog pastry cream, eggnog pastry cream filled croissants
Servings: 6
Calories: 743 kcal
Renee - Kudos Kitchen: Renée
Ingredients
To make the eggnog pastry cream;
  • 1 cup eggnog store-bought or homemade
  • 1 cup milk not skim
  • 4 egg yolks
  • 1/3 cup sugar
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
For the whipped cream: (or use store-bought)
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
The remaining ingredients;
  • 6 large butter croissants sliced in half
  • 12 - 14 large strawberries sliced into ¼" slices
  • ¼ cup red and green candied glazed cherries optional
  • ¼ cup confectioners sugar
Instructions
To make the eggnog pastry cream;
  1. In a medium saucepan, bring the eggnog and milk to a simmer over medium heat.
  2. Meanwhile, whisk the egg yolks and sugar. Whisk in the flour, cornstarch nutmeg, salt, and vanilla.
  3. Slowly pour approximately 1 cup of the heated eggnog mixture into the egg yolk mixture, whisking constantly.
  4. Once the cup of heated eggnog is incorporated into the egg yolk mixture, slowly pour the egg yolk mixture back into the saucepan with the remaining heated eggnog mixture.
  5. Continue cooking the mixture in the saucepan over medium/low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  6. Remove the pan from the stovetop and allow to cool slightly before straining the pastry cream through a sieve to remove any lumps.
  7. Allow the pastry cream to cool completely on the counter and then place a piece of plastic directly on top of the pastry cream before refrigerating. *Note - This pastry cream may be made up to two days in advance of assembling the recipe.
To make the whipped cream;
  1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, whip the heavy cream on high speed until soft peaks form.
  2. Stir in the granulated sugar and vanilla.
  3. Using a light hand, gently fold the eggnog pastry cream in with the heavy whipping cream making sure to keep the mixture as light and fluffy as possible.
To assemble the dish;
  1. Place the bottom of the sliced croissants in a 9" x 13" dish.
  2. Top the bottom layer of the croissants evenly with the eggnog pastry cream and layer with the sliced strawberries.
  3. Place the tops of the croissants in place over the pastry cream and garnish with the sliced candied cherries (optional).
  4. Sprinkle the top evenly with a light dusting of confectioners sugar.
  5. Cover and refrigerate until ready to serve.
Recipe Notes

Tools and equipment:

medium saucepan, whisk, medium bowls, serrated knife, paring knife, cutting board, measuring spoons, measuring cups, sieve, hand mixer or stand mixer,
9" x 13" casserole dish

Nutrition Facts
Eggnog Pastry Cream Filled Croissants
Amount Per Serving (1 g)
Calories 743 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 27g169%
Cholesterol 305mg102%
Sodium 441mg19%
Potassium 264mg8%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 35g39%
Protein 12g24%
Vitamin A 1890IU38%
Vitamin C 1.1mg1%
Calcium 190mg19%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.