Description
Buttery, flaky cruffins blend croissant and muffin magic into a pastry marvel. Crisp layers and delicate swirls promise a luxurious breakfast treat you’ll savor with pure culinary delight.
Ingredients
Scale
Pastry Base:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup cold water
- 1 tsp salt
- 1 tbsp sugar
Lamination Layer:
- 3/4 cup cold butter
- 1 tbsp flour (for dusting)
Filling and Topping:
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 2 eggs
- 1 pinch salt
- 1 tbsp milk
Instructions
- In a large mixing bowl, combine flour, salt, and sugar, then integrate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually pour cold water into the flour mixture, gently knead until a cohesive dough forms without overworking.
- Shape the dough into a compact disk, wrap in plastic, and refrigerate for 1 hour to allow gluten to relax and butter to firm.
- Roll out the chilled dough on a floured surface into a rectangular shape approximately 1/4 inch thick.
- Create a butter block by pounding cold butter between parchment paper into a precise rectangular shape, then chill.
- Position the butter block in the center of the rolled dough, fold the edges over to completely encase the butter, creating a sealed packet.
- Execute a series of tri-fold rolling and folding techniques, rotating the dough 90 degrees between each fold to develop intricate layered texture.
- Repeat folding process 3-4 times, chilling the dough for 30 minutes between each fold to maintain butter’s consistency.
- After final fold, roll dough into a thin rectangle and cut into individual triangular sections.
- Carefully roll each triangle into a spiral shape, tucking edges to create a cruffin-style form.
- Place shaped pastries in a greased muffin tin, allowing space for expansion.
- Preheat oven to 375°F and let cruffins proof for 30 minutes until slightly puffy.
- Bake for 22-25 minutes until golden brown and crispy, rotating pan midway for even browning.
- While cooling, whip heavy cream with vanilla extract until soft peaks form.
- Dust warm cruffins with powdered sugar, pipe cream filling into centers, and serve immediately.
Notes
- Butter Temperature Matters: Keep butter cold and firm to achieve those signature flaky, layered cruffin textures that melt in your mouth.
- Gentle Kneading Technique: Avoid overworking the dough to prevent tough, dense pastries and maintain a delicate, tender crumb.
- Precision Chilling: Refrigerate dough between folding stages to control butter’s consistency and develop complex, buttery layers.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend and add xanthan gum for similar structural integrity and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French-Australian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg