Prepare the Croissants:

Preheat oven to 375°F (190°C).

If using crescent roll dough, roll it into croissants and bake according to package instructions.

If using pre-made croissants, warm them slightly.

Brush with melted butter and set aside.

Make the Pastry Cream Filling:

In a saucepan over medium heat, warm the milk until it’s steaming (but not boiling).

In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture while whisking continuously.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 3-5 minutes).

Remove from heat, stir in vanilla extract and butter, then let it cool completely.

Prepare the Chocolate Ganache:

Heat the heavy cream in a microwave or saucepan until warm (not boiling).

Pour over chocolate chips and let sit for 1-2 minutes.

Stir until smooth and glossy.

Assemble the Croissants:

Slice croissants in half and spread a generous amount of pastry cream inside.

Place the top half back on and drizzle with chocolate ganache.

Serve & Enjoy:

Let the chocolate set slightly before serving.

Optional: Dust with powdered sugar for an extra touch.

Serving Suggestions:

Enjoy with a hot cup of coffee or tea.

Serve chilled for a refreshing treat.