In England this past March, pastry visionary Foxcraft and Ginger debuted the cruffin in a variety of flavours and fillings. Food Blogger offers a variation at www.forktobelly.com/2015/03/29/matcha-cruffins.
Here is a super-simplified version.
- 1 loaf of your favourite croissant dough (even a packaged variety will work)
- Butter or margarine
- Whatever topping or filling you wish
- Muffin pan
- Rolling pin or pasta maker
- Pastry icing bag with tips
Matcha Pastry Cream
- Ingredients (Topping or Filling)
- 1/2 cup caster sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups whole milk or cream, room temperature (could use whipping cream here)
- 4 egg yolks, room temperature
- 2 tsp matcha powder
- 35 g cubed butter
- 1/2 tsp vanilla
Method - Pastry Cream Instructions
- Gently heat milk or cream on the stove until small bubbles or steam appears.
- Add eggs to mix and stir well while heating.
- Add butter, vanilla, and salt and beat mixture gently.
- Remove from heat and chill in the fridge until cold.
- Add cornstarch and sugar in small increments while beating on medium speed until stiff peaks form in the same way you make a meringue, though cream filling may be alittle heavier.
- Cover your dough and let rise 40-45 minutes (unnecessary with pre-packaged once dough is room temperature)
- Lightly flour the surface you will be working your dough on. Divide dough into four equal portions. Cover three portions loosely with plastic wrap and use one portion at a time.
- Roll the dough to 1/3-inch thickness. Feed dough through pasta machine or roll until paper-thin using flour as needed. You may need to cut several strips of the dough as it lengthens on your workspace.
- Rub softened butter on dough and roll the dough into a tight log, incorporating all the paper-thin strips of dough into logs which you join together end to end. Roll the whole thing a couple of times as you would a log, then cut this in half. Cut side out, twist it into a semi-knot (but not too tight as now it needs expansion room) and tuck ends beneath. Put knot into muffin pan. Repeat for all the rest of the dough.
- Let proof in pan 2-3 hours (not necessary for packaged dough)
- Bake at 400 F 25 minutes (15 minutes and check for packaged dough)
- When golden brown and puffed, remove from oven and cool slightly on a rack. Dust with powdered sugar, add icing, make dent in bottom of cruffin to inject fillings, etc.