Cruffins, a combination of croissant and muffin, with custard and chocolate.

Ingredients

• 2 tins croissant dough
• 8 teaspoons chocolate chips (+/-)
• 4 tablespoons brown sugar

Vanilla custard :

• 1 egg
• 3 Tbsp sugar (divided in two)
• 3 Tbsp cornstarch
• 1 cup milk
• 1 tsp vanilla extract
• 2 Tbsp butter (cut into small pieces)

Materials

• 8 ramekins
• 1 chopstick
• Whisk
• Cling film
• Pastry bag

Preparation

• Prepare the vanilla custard:
  Heat the milk with the vanilla extract (or split vanilla pod) and half the sugar.
• Whisk the egg with the other half of the sugar and the cornflour.
  
• When the milk boils, pour half into the previous mixture and whisk to incorporate. Pour back into the pan.
• Stir and wait for the mixture to boil. When it boils, whisk again for 2 minutes and remove from heat.
  
• Add the butter, cut into small pieces, in batches and blend well.
  Cover with cling film to prevent the cream from forming a crust. Leave to cool to room temperature.
• Roll out the croissant doughs on the work surface. Sprinkle brown sugar over the entire surface.
  
• Roll the rectangles of dough.
• Cut the rolls crosswise into quarters. You'll have 8 pieces.
  
• Then cut each roll in half lengthwise.
• Roll up the dough pieces in greased ramekins and sprinkle with chocolate chips (about 1 teaspoon per ramekin).
  
• Bake at 350°F/180°C for 20 minutes.
• Remove from oven and allow to cool slightly before unmolding.
  
• Place a chopstick under the cruffin.
  Transfer the pastry cream to a pastry bag.
• Using a piping bag, fill the bottom of the cruffin with pastry cream.
  Do the same with the other cruffins.
  
• And now your cruffins are ready!

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe

Comments