Marshmallow Crème Filling + Chocolate Ganache (Episode 2: Croissant Chocolate Marshmallow Cake Series)

Marshmallow Crème Filling + Chocolate Ganache

Every great holiday cake has that one layer that feels like magic — and for this Chocolate Marshmallow Croissant Cake, it’s the marshmallow crème pockets and the thick, glossy ganache poured over the top. This episode is all about building the heart of the cake: the gooey, cloud-like filling that melts into the chocolate bread pudding layer, and the short ganache that sets into a perfect, soft sheen.

You can absolutely enjoy these components on their own. The marshmallow crème can be used to fill cupcakes, or brownie cups. The ganache can be poured over a simple sheet cake or over the Croissant Chocolate Bread Pudding Cake from Episode 1. But together? These two layers become the rich, velvety center of the full Croissant Chocolate Marshmallow Cake.

This is the most dramatic part of the whole build — when you slice into the cake, the pockets of marshmallow crème reveal themselves like little molten centers hidden under the ganache.

Internal Links (Chocolate Marshmallow Croissant Cake Series)

• Croissants (optional for the base)

• Episode 1: Croissant Chocolate Bread Pudding Cake Base

• Episode 2: Marshmallow Crème Filling + Chocolate Ganache (this post)

• Episode 3: Homemade Mini Marshmallows

• Episode 4: Final Assembly

WHY YOU’LL LOVE THIS EPISODE

• The marshmallow crème is a stabilized Italian meringue, so it stays fluffy instead of separating.
  
• The filling doesn’t soak into the bread pudding layer — it forms gooey pockets you discover when slicing.
  
• The ganache uses a short-drip ratio for a thick, slow-moving drips.
  
• Both components can be made ahead.
  
• You don’t need to make the entire cake — these components work with any chocolate dessert.
  
• Easy ingredients, huge payoff.

INGREDIENT HIGHLIGHTS

Marshmallow Crème Filling

An Italian-meringue-style marshmallow that’s glossy, stable, and pipes beautifully. Cream of tartar keeps it from weeping.

Short-Drip Ganache

The perfect thickness for cakes with texture — smooth, rich, and slow-moving so it doesn’t run down the whole cake.

STEP OVERVIEW

• Cook the sugar syrup to soft-ball stage.
  
• Whip the egg white to soft peaks.
  
• Stream the syrup into the egg white and whip glossy.
  
• Stir in vanilla.
  
• Chill the bread pudding cake.
  
• Carve small holes and pipe in marshmallow crème.
  
• Make the ganache and pour while slightly warm.
  
• Chill to set before slicing.

This episode brings the cake to life. The marshmallow pockets and silky ganache become the signature bite of the entire series — the moment where everything starts to feel decadent and over-the-top in the best way. Whether you’re building the full Chocolate Marshmallow Croissant Cake or just elevating a simple chocolate dessert, these two components are what make it feel like a bakery-level holiday showpiece.

Marshmallow Crème Filling + Chocolate Ganache (Episode 2: Chocolate Marshmallow Croissant Cake Series)

Stabilized marshmallow crème filling and thick short-drip chocolate ganache used for Episode 2 of the Chocolate Marshmallow Croissant Cake Series.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 8 inch croissant bread pudding cake

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Marshmallow Crème Filling

• 85 g ⅓ cup light corn syrup
• 100 g ½ cup granulated sugar
• 30 ml 2 Tbsp water
• 1 large egg white
• ⅛ tsp cream of tartar
• ½ tsp vanilla extract
• Pinch fine sea salt

Short Drip Chocolate Ganache

• 170 g 1 cup semisweet chocolate chips or chopped bar
• 120 ml ½ cup heavy cream
• 10 g 2 tsp unsalted butter (optional, for shine)

Equipment

• Stand or hand mixer I prefer a hand mixer to make the marshmallow crème
• Small saucepan-
• Candy thermometer
• Mixing bowls
• Spatula
• Small serrated knife
• Whisk
• Piping bag or ziplock to easily fill cake

Method

 

Make the Marshmallow Crème Filling

1. Heat the syrup: In a small saucepan, combine 85 g corn syrup, 100 g sugar, and 30 ml water. Cook over medium heat until the syrup reaches 240°F.
2. Whip the egg white: While the syrup cooks, beat 1 egg white, ⅛ tsp cream of tartar, and a pinch of salt to soft peaks.
3. Stream in syrup: With the mixer running on medium-high, slowly pour the hot syrup down the inside of the bowl.
4. Whip until glossy: Continue beating 5–7 minutes, until thick, glossy, and cooled. Beat in ½ tsp vanilla.
5. Use immediately or store airtight for up to 24 hours.

Carve & Fill the Cake

1. Carve small wells across the chilled Croissant Chocolate Bread Pudding Cake.
2. Pipe marshmallow crème into each pocket until full.
3. Replace a small piece of carved cake on top of each well to act as a lid.

Make the Ganache

1. Heat 120 ml heavy cream until steaming.
2. Pour over 170 g chocolate and let sit 2 minutes.
3. Add 10 g butter and whisk until glossy and smooth.
4. Let cool 10–20 minutes until thickened for slow drips.

Finish

1. Pour ganache over the filled cake.
2. Chill 20–30 minutes to set before continuing with Episode 3.

Notes

TIPS & TRICKS

• Cream of tartar helps prevent the marshmallow crème from separating or weeping.
• Always add the syrup slowly to avoid scrambling the egg white.
  
  
• Carving multiple small wells gives better distribution of marshmallow pockets.
• Replace the carved cake “lids” to keep the ganache from sinking into the holes.

STORAGE

• Marshmallow crème: airtight container, room temp, up to 24 hours.
• Ganache: refrigerate up to 5 days; rewarm 5–8 seconds if too thick.
• Filled cake layer: refrigerate up to 24 hours before continuing the assembly.