Hello lovely people! Although maybe right before my vacation is not the best time to gain weight, I just couldn’t not bake these heavenly cruffins. First of all, they’re super fluffy with a soft filling, and then they’re not too sweet. Though you might want to try and not eat too many of them, because of the puff pastry…well, you can try! If you don’t know what cruffins are, just take a look at the name: Croissant + Muffin = Cruffin. So we introduced two delicious pastries to each other and they created this love child. A beautiful (and delicious) love story.
Of course I could have made the puff pastry myself, and I will definitely do that sometime. But man, it takes so much time, and if you want your pastry now there is no time to be wasted! Plus I think that puff pastry is still one of those things (in my opinion) that you can cheat with. Baked pastry cases however…well, it really depends on how much time and effort you want to spend on your baked goods.
Speaking of baked goods, I have baked my first real torte last weekend, and it worked out (almost) perfectly! However, as I moved the cake ring for a millimeter (perfectionist as I am), the filling kinda leaked on one side…so the torte had a sort of lopsided look in the end, but it really wasn’t that bad. And it was surprisingly light and super delicious! Definitely gonna keep this up, it was so much fun!
- 3 packages (or 375 g) of puff pastry
- 1 package of vanilla custard powder
- 500 ml of milk
- 1 tbsp. of sugar
- 1 egg
- 2 tbsp. of milk
- Powdered sugar
- First things first! Start by preheating your oven to 200 °C (air circulation). Then unroll one of the puff pastries. From the long side facing you, roll up the pastry tightly, resulting in a long pastry strand. Now take a sharp knife and cut the strand lengthwise in two, having two long strands now. Next, divide those strands again, so you have four short strands. Now you can roll these pastry strands up again to form four beautiful little rolls. Place these rolls into a greased muffin tin. If you have a silicone tin, you don’t need to grease beforehand.
- Repeat the process with the other two puff pastries. Then, separate the egg and mix the egg yolk with 2 tablespoons of milk. Brush this mixture on the puff pastry rolls and bake them for 20-25 minutes until golden brown.
- In the meantime, prepare the custard as prescribed on the package. Start by mixing the powder with 2 tablespoons of sugar and up to 6 tablespoons of the 500 ml of milk. Then bring the rest of the milk to boil and stir in the custard mixture. Keep on stirring and boil for 1 minute. Take the pot from the stove and let the custard cool completely.
- Time to fill the cruffins! Prepare a piping bag with a narrow nozzle and fill it with the custard. Then take the cruffins out of the muffin tin and fill them with the custard. Sprinkle with powdered sugar and enjoy!
For your Pinterest board:
What can I say? I’m in love with those insanely easy cruffins, which are so soft and creamy and buttery and just the right thing to eat on a Sunday afternoon (just like these). And of course filling them with vanilla custard is just one example! You can fill them with peanut butter, Nutella, jam…or you sprinkle them with all kinds of things as well! Excuse me, gotta return my bikini…!