Cruffins composed of
– croissant dough
– spreadable dough
Equipment used
– Tefal baking tray
– Cutter
– Aluminium trays
Ingredients
Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
Spreading paste
The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.
The recipe
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place, covered with cling film.
Shaping the cruffins
The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.
Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.
Turn over and place in a buttered tray or muffin tin.
Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.
Bake at 170°C for 15 to 20 minutes.
Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.
