Tiramisu Filled Sourdough Croissant Trial 

Coming from a professional baker the best way to make any flavor glaze is to make it thicker about 3.2:1 or about 30% liquid give or take. Then you heat the glaze in a double boiler to thin it down for dipping or drizzling. Now your glaze is very thin on your pastry but when it dries you can touch it without damaging or cracking the glaze.

They look delicious, but a metal tip gives you stability and will help you fill the croissants. You might also place the pastry bag in a tall glass jar with the tip pointed down, then fold the bag around the side of the glass and fill it. This will eliminate air in the bag, which causes the filling to get stuck up in the bag. Lastly, do not overfill your bag; it becomes too difficult to handle.

Great new idea John. Three words come to mind: TOO MUCH SUGAR. I have found that mascarpone by itself does not have as much flavor as cream cheese, so I would suggest mixing them 50/50 and, on top of that, lightening the mixture by folding in some whipped cream. The result will be lighter and much easier to pipe. Also, rather than a sugar-based glaze, I would recommend a cream and milk chocolate or white chocolate-based ganache/glaze infused with either real ground coffee(ground coffee in some cheesecloth, floating in the cream as you are heating it) or a good instant coffee that has good flavor. The tops of the croissants can then be dipped into the warm glaze and it will cool to a smooth, stable surface. A fat-based glaze will also retain more of the crispness in the croissant. FWIW: here's a quick recipe for the cream cheese/mascarpone filling, if you're interested: 250 g mascarpone cheese, softened 250 g cream cheese, softened 100 g powdered sugar(this is the total sugar,divided below) 2 egg yolks (mix 70g sugar and egg yolks, cook in bain marie until coats spoon, cool and add to cheeses) 1 egg white plus 30g sugar (whip, fold into cheese mixture) 500ml whipping cream (fold-in last) 1 tsp vanilla

John, try adding some melted butter to the glaze it will thicken it up, then keep the bowl floating in another bowl of warm water to keep it liquid. Or use fondant instead of powdered sugar and add melted butter.

You need a balloon whisk and a tip for the pastry bag. It will make the job a lot easier. They look delicious though.

I wonder if a food grade caulk gun would work better for this. You could get a feel for how much to squeeze the trigger to fill each pastry

Thank you John for sharing your journey I bought an Austrian grain mill in 2013 and the journey has been the most challenging especially dealing with the public creating artisan items - appreciate your pain and your joy - please keep sharing!

Recently I was at my local artisan donut shop, where they make them on site in the morning and go until they sell out, and I got the last glazed old fashioned. I made a comment that they will have the take some of the substantial number of unglazed old fashioned remaining (who buys those?) and glaze them. The response was that they couldn't, the glazing only comes out right when they do it while the donut is hot. So there is a data point for you.

We make a no egg tiramisu cream, beat your mascarpone and then whip heavy cream with your powder sugar & vanilla. Then mix them together. Helps to make the cream light and airy. Also, less liquid for the glaze, try using cool espresso as the liquid or instant espresso mixed with 10x and water. Less is more with the liquid when you add to the powdered sugar, add it gradually.

I think in the UK we would call the powered sugar ‘icing sugar’

For the glaze you should try adding more sugar or double dip them. Let the first coat dry and then dip again but over all it is too think to hold up the way you want. Adding melted butter could also work

Jon you should try a instant coffee flavoured royal icing. then garnish with chocolate covered coffee beans

I don't know if this would scratch that Tiramisu itch for me personally. When I want Tiramisu, I want moist, rich, soft and lots of coffee flavor. What about using stale croissants instead of a sponge finger biscuit and making a croissant tiramisu? And as for the glazing, do you think adding a bit of melted white or normal chocolate would make a glaze that stays opaque?

Wow Jon this seems like a really awesome idea. Looking forward to you working on method get where you want with the results. Thank you.

“Adding a can of cold brew.” First thought was why is he adding beer to powdered sugar! 😂

Hey you should try sweet "Media lunas" Its an argentine croissant bathed in syrup

Just ate one!! Best pastry I've eaten since I was in Sicily!

Just adding my 2 cents, you might want to consider a machine that would inject the filling just like you would find with a jelly donut.

Quentin tarantino of gluten development

Laughed my ass off

Tiramassant

Hi, are your croissants flaky? Love

coffee tiramisu? never seen that before. the actual filling is made with marsala wine not coffee. you normally dip the biscuit in coffee, you don't actually put the coffee inside the filling. maybe you can make the dough with coffee instead of water? that would make a lot more sense.

I'll be your official taste tester, for free!!! 😋