Tiramisu Croissant

From the creators of the Best Artisan Croissant in Spain 2015, comes this spectacular version of a tiramisu in the form of a croissant, with a mascarpone filling, coffee glaze and dusted with cocoa powder.


Created by
  • Lluís Costa -

Tiramisu croissant

Ingredients Preparation
  • 1425g
    strong flour
  • 30g
  • 50g
  • 180g
  • 30g
  • 350g
  • 375g
  • 175g
  • 245g
    hazelnut butter
  • 850g
    sheets of hazelnut butter to incorporate into the dough
  • Add all of the ingredients to the mixer, but keep a bit of the water to one side because, depending on the moisture in the flour, you may need a bit more or less water.
  • Knead the dough at a medium speed, then after 10 minutes, increase the speed.
  • When the dough has a good gluten webbing, remove it from the mixer.
  • The dough does not need to be kneaded for more than 15 minutes, as if the gluten is kneaded too much, it will lose its structure. It behaves a bit like cream  - if you beat it too much then it splits, and gluten is the same; if you knead it too much then you will lose product quality.
  • Once removed from the mixer, quickly roll out into a 60x40 tin, ensuring it is spread fully and evenly across the tin; the dough should be homogeneous, with no places where it is very thin or very thick.
  • Put the dough in the freezer so that it loses the toughness it gained during kneading.
  • Chill until it reaches a temperature of approximately 3 or 4 degrees; this means that the dough can be worked without worrying that the fat will escape when it comes to folding.
  • Different types of folds can be used. The most perfect way is with 3 single folds, or one single and one double. Between each fold, leave it to chill in the fridge for 20 minutes - this time period will depend on the type of fold that we use on our dough. If you do a single and a double, or a single and a triple, then you can do these immediately without leaving it to rest.
  • Once the dough has been chilled with its completed folds, roll it out to a thickness of between 3.5 and 4 millimetres.
  • Cut out the croissants to a size of approximately 8x28 cm.
  • Leave in a tin covered with cling film in order to control the moisture level and place in the fridge to ensure the dough stays chilled.
  • It is very important that the dough always remains well chilled, otherwise the croissants may burst in the oven.
  • Shape the croissants with the bar of chocolate and leave to chill in the fridge for 10 hours before fermenting; this gives it the maximum opportunity to rest.
  • Coat the croissant with a spray gun before and after fermentation.

finishing touches

Ingredients Preparation
  • As needed
    Cocoa powder Selection 22
  • 27 °C fermentation and 80 % moisture for 3 hours.
  • Bake at 175 °C for approximately 20 minutes with oven closed.
  • Sprinkle some cocoa powder

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