Golden Vanilla Cream and Chocolate Ganache Crostini

These dessert crostini capture the classic flavors of Boston Cream Pie in a sophisticated, bite-sized format. The lightly toasted brioche provides a buttery crunch, perfectly complementing the smooth, sweet vanilla mascarpone cream. A rich, dark chocolate ganache drizzle finishes the bite, creating a delightful balance of textures and sweetness.

Sweet & Dessert

Ingredients

1 baguette, thinly sliced and toasted
4 ounces white chocolate, finely chopped
2 tablespoons heavy cream
1 teaspoon vanilla bean paste
2 ounces dark chocolate (70% cocoa), finely chopped
1 tablespoon unsalted butter
Pinch of sea salt flakes
Edible gold dust, for garnish

Method

Prepare the crostini: Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet. Bake for 8-10 minutes minutes, or until lightly golden and crisp. Let cool completely.
Make the golden vanilla cream: In a small heatproof bowl, combine white chocolate, heavy cream, and vanilla bean paste. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until the chocolate is melted and smooth. Remove from heat and let cool slightly until thickened to a spreadable consistency.
Prepare the chocolate ganache: In another small heatproof bowl, combine dark chocolate and unsalted butter. Melt over a bain-marie, stirring until smooth and glossy.
Assemble the crostini: Spread a generous layer of the golden vanilla cream onto each toasted crostini.
Drizzle the chocolate ganache over the vanilla cream.
Sprinkle a tiny pinch of sea salt flakes on top of each crostini.
Lightly dust with edible gold dust for an elegant finish.
Serve immediately or chill briefly to set the ganache.

Chef's Tip & Pairing

For a cleaner presentation, allow the ganache to cool slightly until it thickens to a ribbon consistency before drizzling. Pair this sweet treat with a glass of Moscato d'Asti, whose light bubbles and stone fruit notes will complement the vanilla and chocolate.

From the Tini Crostini Collection