Tiramisu croissant

*Baked and cooled croissant, brushed before baking with mix

50 g Honey
100 g Whole egg
15 g Whole milk

COLD FILLING

Ingredients

30 g Neutral gloss

Process

  1. Mix cold, reserve in a piping bag.

ASSEMBLY

Ingredients

Neutral brightness
Glacé sugar
Espresso coffee

Process

  1. Fill a baked and cold croissant with the cream of Quescrem mascarpone cream.
  2. Paint the croissant with a little cold neutral gloss.
  3. Glaze with a dead glaze, made with icing sugar and espresso. Dry in the oven at 160ºC for a few seconds.
  4. Sprinkle with cocoa.
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