Best Recipe for Cruffins (Croissant Muffin) (2024)

FAQs

What is the best flour to use for croissants? ›

Although you can produce excellent croissants from all-purpose flour, bread flour, or frozen packaged white dough, the high gluten content makes for hard and rubbery rolling out. A mixture of 2 parts unbleached pastry flour and 1 part unbleached all-purpose flour gives a dough that is much easier to handle.

A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

What butter should I use? French boulangeries use butter that has a high fat content of 85 to 87 percent. For best results use quality butter with a high fat content and no additives or extra water. European style or imported butters can often be found in specialty grocery stores.

A natural improver for pastry and croissant

LB Improver enhances consistency of the puff pastry in a pleasant balance between crunchiness and softness. This enzymatic improver also intensifies the croissant taste with lactic notes.

A cross between a croissant and a muffin, this special pastry retains all the flaky, buttery layers croissants are known for, but because of the molds they are baked in, resemble the shape of a muffin. Once baked, the cruffins are tossed in cinnamon sugar.

How To Store Homemade Cruffins. After the homemade cruffins have been rolled in the cinnamon and sugar mixture, store them in an airtight container at room temperature. They will last up to 3 days or so. For longer storage, freeze the cruffins.

A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

Wrap the dough tightly in plastic and this can then be either be frozen for up to 1 week, or if making same day, put in the fridge then when ready to roll out, freeze for 30 minutes before you start.. Run the croissant pastry back and forth through the sheeter until you reach a thickness of 5mm/0.19inch.

Practice and experience will teach you the optimum fridge time for the croissants to develop and proof (also depends on your fridge temperature). Always make sure the croissants are proofed to perfection before you bake them.

What does a cruffin taste like? ›

What Does a Cruffin Taste Like? A cruffin tastes like everything you love and adore in a croissant, a cinnamon roll, and a muffin, all in one.

Origin. The cruffin is a pastry creation originally created by Lune Croissanterie in Melbourne, Australia in July 2013. In the US the cruffin was popularised by Australian pastry chef Ry Stephen and co-owner Aaron Caddel of Mr. Holmes Bakehouse in November 2014.

Mulino Marino Type 00 Soffiata flour (Soffiata translates as light/fluffy) is milled from selected organic wheat and perfect for many recipes including ciabatta, baguettes, brioches, croissants and is perfect for general bread recipes and of course, pasta.

Pastry Flour – Pastry flour is also milled from a soft wheat and has a low gluten content. With protein levels somewhere between cake flour and all-purpose flour (8-9 %), pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pie dough, biscuits, brownies, tarts and many cookies.

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flakiness.