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Chocolate Croissant Marshmallow Cake (Episode 5: Final Assembly & Reveal)

Prep Time 25 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 people
Course: Dessert

Ingredients
  

  • Prepared Croissant Chocolate Bread Pudding Cake Episode 1
  • Marshmallow Crème Filling Episode 2 — homemade or store-bought
  • Chocolate Ganache Episode 2
  • Homemade Mini Marshmallows Episode 3 or store-bought mini marshmallows

Equipment

  • Pairing knife or spoon for carving wells
  • Piping bag
  • Offset spatula
  • Kitchen torch

Method
 

  1. Carve small wells across the surface using a paring knife or teaspoon. Save the small cake “caps.”
  2. Pipe marshmallow crème into each well, then replace the caps loosely.
  3. Pour ganache over the top, letting it drip naturally.
  4. Add mini marshmallows over the surface.
  5. Torch lightly until golden and toasted.
  6. Chill 30–45 minutes before slicing.

Notes

Notes (for Choose Your Own Adventure):

  • Fully Homemade: croissants + bread pudding + crème + ganache + mini marshmallows.
  • Semi-Homemade: store-bought croissants + bread pudding + homemade ganache + store-bought crème + store-bought mini marshmallows.
  • Quick Version: store-bought croissants + bread pudding + melted chocolate + store-bought marshmallows.

STORAGE

  • Refrigerate up to 3 days, covered.
  • Best eaten within 48 hours for peak texture.
  • Do not freeze once assembled (marshmallow crème will weep).