Best Recipe for Cruffins (Croissant Muffin) (2024)

FAQs

What is the difference between a Cronut and a Cruffin? ›

The cronut, a croissant-doughnut hybrid, was one of the first viral cakes. Since cruffins (croissant-muffins) turned up in supermarkets, high street chains and my local coffee shops, I'm more likely to find one of these gargantuan dough sculptures than an ordinary croissant after 10am.

Master the technique of laminating

This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking. So the chef's secret is in the extra care and attention during laminating to enhance the flaky, weightless, buttery layers of the perfect croissant.

Brioche is more similar to a thick loaf of bread and is not as flaky or buttery as a croissant. Brioche dough does not contain as much butter as croissants, but it has more sugar and contains eggs, which contributes to the denser texture of brioche.

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.

The official Cronut takes three days to make, thanks in part to the laminated dough. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge.

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

Before baking, chill proofed croissants for 20 minutes. Preheat oven to 375°F.

Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread. Unfortunately, the fat content comes mainly from saturated fats, which should be limited to 5% to 6% of a person's daily caloric intake, according to the American Heart Association.

Do Italians call croissants brioche? ›

Usually, Italians have a small pastry “croissant” with coffee. And in Rome, this is called a “cornetto,” which means a little cone. But the rest of Italy generally calls a croissant a “brioche.” This way, you'll at least sound like you've got some regional terms under your belt.

For overnight Cruffins: Prepare the cruffins, but do not let them rise at room temperature. Instead, cover the pans loosely with plastic wrap and refrigerate for at least 8 and up to 18 hours.

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. The process to make them from scratch may be time consuming, but after that first bite it is all worth it.

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.

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. The process to make them from scratch may be time consuming, but after that first bite it is all worth it.

To put it simply, crescent rolls are bread, whereas croissants are pastries. While both recipes result in light, fluffy, and buttery sweet treats, the ingredient lists are noticeably different. For example, croissants typically have milk and substantially more butter, whereas crescent rolls usually have more sugar.

A crodough, also known as a Cronut, combines the best aspects of a croissant and a doughnut. They share the same shape as a doughnut, but instead of their typical doughy texture, they have a crispy exterior and are soft and airy on the inside.

Are chouxnuts the same as cronuts? No, cronuts are made with brioche dough, chouxnuts are made with choux pastry. What are chouxnuts made of? Chouxnuts are made with choux pastry, the same dough used to make eclairs and cream pastry.