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

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 8 inch croissant bread pudding cake
Course: Dessert
Cuisine: American

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.