This Tiramisu Croissant will be the star of your next brunch. It’s easily made with very few ingredients and the most delicious store-bought croissants you can find. The result is flaky, creamy and absolutely delicious.
How to make Tiramisu Croissant
The procedure for the Tiramisu Croissants is very simple. First, you will slice your croissant in half. This will allow for more filing which is always good news. Then, dab the inside of the base and top of the croissant with espresso at room temperature. The filling is made by whipping mascarpone cheese, whipping cream and icing sugar until it thickens. Then you can pipe it into the open croissant and close it. To finish it I piped a bit more of the filling on top and dusted it with cocoa powder.
The origin of the Tiramisu Croissant
I feel like this is the year of Tiramisu. I’ve seen all sorts of recipes adapted to a Tiramisu flavour profile. That’s great news to me! The first time I saw this was on a very convincing Tiktok video – Make These Tiramisu Croissants at Home. When I read the title I was in awe that such a thing existed. Then, I started looking for more references. I discovered this was a fad in bakeries worldwide! I just had to try it for myself.
Making them ahead of time
If you want to start the process for the Tiramisu Croissants ahead of time, I recommend the following. Whip up the filling and leave it either inside the piping bag or in a bowl with cling film on top. You can refrigerate it for up to 3 days for optimum quality or up to 5 days. After 3 days I feel that the fat in the mix starts to taste like whatever’s inside your fridge, it’s just not as good. When the moment comes, you open up your croissant, dab it with coffee and fill it with the mascarpone mix. It’s a delicious dish for a special breakfast or brunch.
Tiramisu Croissant Recipe with Store-Bought Croissants
Ingredients
- 4 large croissants
- 6 tbsp espresso at room temperature
- 500 g mascarpone cheese cold from the fridge
- 500 g whipping cream cold from the fridge
- 200 g icing sugar
- Cocoa powder
- Dark chocolate
Instructions
- Open the croissants in half with a bread knife.
- Dab the inside of the base and top of the croissant with espresso.
- Use an electric mixer to whip the mascarpone cheese, whipping cream and icing sugar until they thicken.
- Transfer the mascarpone cream to a piping bag and fill the croissants. I also added details to the top of the croissants with it.
- Dust the croissant with cocoa powder and grated dark chocolate.
