Does it feel like life is moving at warp speed lately? I’m still processing 2025, and yet here we are, almost at March. Finding those intentional, slowed-down moments is difficult, but they are incredibly rewarding when you actually carve out the space. For me, that deliberate pause happens in the kitchen and with a sweet treat. Enter: Tiramisu Filled Croissants.
A Spark of Inspiration
The idea for these actually started with a past success: Earl Grey cream-filled toasted croissants (no, the recipe is not up yet!). They were a smashing hit, and it got me thinking—why not swap the filling for a tiramisu profile? You get the coffee, the cream, and the buttery, toasty elements of the traditional dessert with significantly less effort, especially if you use store-bought croissants. (PS: If you want to use frozen, unbaked croissants for a higher quality taste, check out this post).
I’ve always loved tiramisu, but when I sat down to actually build this, I realized I had no idea what the specific ratios or ingredients should be for the filling beyond the classic mascarpone cheese. Tiramisu isn’t necessarily "hard," but it has multiple moving parts that consume a lot of time and space.
Bringing In An Expert
To evaluate some of my questions, I turned to Gemini (gemini.google.com). Combing through countless recipes and versions wasn't about finding a "holy grail" recipe; it was about understanding the building blocks so I could innovate. I had three non-negotiable technical decisions to make for this filling:
- The Alcohol & Egg Question: I decided to skip the Marsala/rum and the raw eggs. I wanted a clean, deep coffee flavor and a filling that was safe and approachable for everyone, from kids to elderly guests. I looked for a recipe with cooked eggs.
- The Stability Audit: I noticed most filling recipes skipped cream of tartar. I decided to add a pinch while whipping the cream; it’s a small technical addition that stabilizes the peaks and prevents the filling from falling. I envisioned the filling to taking up space inside the croissant instead of weeping out.
- The Sugar Ratio: After reviewing some ratios of cream to sugar for the filling, I made the call to overall reduce the sugar. I wanted to ensure the filling wasn't cloying, but "just right"—letting the buttery croissant and espresso lead the way.
Instead of scraping the internet for answers to make informed decisions, I engaged Gemini for quick wins. As I was conversing with Gemini to determine my priorities for this recipe, these are a few prompts I used to make informed decisions or to adjust the recipe:
The Result
I landed on a filling recipe that hit exactly where I wanted it to! It is perfectly balanced—not too sweet, but incredibly luxurious. By using store-bought croissants, you get a built-in "crunch" and a flaky, buttery texture that provides a beautiful contrast to the cold, stable cream. Whether you’re hosting a special night or just want to savor a slow Sunday morning, these are high-impact with very little effort.
Iterate This Sunday
If you’re tired of the same three brunch options, it’s time to iterate. I highly encourage you to pick up a pack of croissants and prep this on Saturday. Your Sunday morning deserves this!
Comments
No comments yet. Be the first to share your thoughts!
