Cream Filled Vanilla Cruffins
- Pasta machine or rolling pin
- Medium saucepan
- Mixing bowls
- muffin tin
- Round tip
INGREDIENTS
- 4 ¾ cups/600 grams all-purpose flour
- 1 ounce/30 grams fresh yeast, or 10 grams dry yeast
- 4 tablespoons/50 grams granulated sugar
- 1 â…“ cups/330 grams lukewarm water
- 3.5 ounces/100 grams unsalted butter, very soft
- 1 teaspoon/6 grams fine salt
- 9 ounces/250 grams unsalted butter, very soft (for folding)
- 2 cups/500 milliliters whole milk
- ¼ cup/50 grams granulated sugar
- 4 large egg yolks
- â…“ cup/50 grams cornstarch
- 1 vanilla pod, split lengthwise, or 1 teaspoon vanilla paste
- Powdered sugar, as needed (for decoration)
INSTRUCTIONS
- In a medium saucepan, combine the split vanilla pod, milk, and 2 tablespoons (30 grams) of sugar. Heat over medium heat until just boiling.
- In a separate bowl, whisk together the egg yolks, remaining 2 tablespoons (20 grams) sugar, and cornstarch until smooth and lump-free. Temper the eggs by gradually pouring the hot milk mixture into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan. Cook over medium heat, whisking continuously, until the cream thickens and bubbles gently, about 2 to 3 minutes. Remove from heat and whisk in the softened butter until smooth.
- Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours until chilled and set.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Mix on low speed and slowly add the lukewarm water. After 2 to 3 minutes, add the softened butter and salt. Continue kneading for about 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- Transfer the dough to a buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in size, about 1 to 2 hours, or refrigerate overnight for slower fermentation.
- Lightly flour your work surface and turn the dough out. Divide it into 8 equal pieces. Roll each piece into a small rectangle. Using a pasta machine set to thickness 5, roll each piece into a thin, long rectangle. If rolling by hand, roll as thin as possible, dusting with flour as needed to prevent sticking. Evenly spread 3 ounces (about 85 grams) of very soft butter over each rectangle, covering the entire surface. This butter layer is critical for the layered texture.
- Starting from the shorter edge, roll the dough tightly into a log. Cut each log lengthwise down the center to create two long halves. Coil each half into a rose or snail shape, ensuring the butter layers face upward. Place each shaped cruffin into a well-buttered or greased muffin tin. Repeat with all pieces to make 16 cruffins. Let the cruffins proof until doubled in size, about 1.5 to 2 hours depending on room temperature.
- Preheat the oven to 400°F (200°C).
- Bake the cruffins for about 25 minutes, or until deeply golden brown and cooked through.
- Remove from the oven and allow to cool in the tin for 20 minutes before carefully removing.
- Dust with powdered sugar or fill with chilled pastry cream. To fill, create a hole in the center of each cruffin almost to the bottom using a small knife.
- Fill a piping bag fitted with a round tip with pastry cream and pipe it into the center of each cruffin. Dust again with powdered sugar before serving.
FAQ
Can I make the cruffins ahead of time and store them?
Sure. After baking and cooling completely, store them in an airtight container at room temperature for up to two days to maintain flakiness. For longer storage, freeze the baked cruffins individually wrapped in plastic wrap and placed in a freezer bag for up to one month. Thaw at room temperature before filling with pastry cream and serving for the best taste and texture.
What is the best way to roll out the dough?
Use a pasta machine set to a medium thickness, typically setting 5, to achieve a uniformly thin and even layer. If rolling by hand, use a well-floured surface and roll the dough as thinly as possible while preventing sticking by dusting with flour as needed. A consistent thinness ensures even layering with the butter, which is crucial for the flaky texture of a vanilla cruffin.
How do I prevent the butter from melting while folding the dough?
Ensure that the butter used for lamination is very soft but still cool, about the consistency of soft cream cheese. Work in a cool kitchen environment if possible and handle the dough gently and quickly. Chilling the dough briefly if it becomes too warm during rolling can help maintain the butter’s integrity, which is essential for achieving the classic flaky layers of the vanilla cruffin.
What variations can I try with the filling?
Variations on the vanilla cruffin filling include substituting the classic vanilla pastry cream with chocolate pastry cream, fruit-flavored creams like raspberry or lemon curd, or even savory options like cheese spreads for a twist. You can also add flavor extracts such as almond or coffee to the vanilla pastry cream to enhance the taste. Whipped cream or mascarpone mixed with pastry cream creates a lighter filling while maintaining richness for your vanilla cruffin.
Is it possible to make the dough without a stand mixer?
It is possible to make vanilla cruffin dough without a stand mixer by kneading by hand. Combine the ingredients in a large bowl, then turn the mixture onto a floured surface and knead vigorously for 10 to 15 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. Hand kneading requires more effort and time but achieves the same result as a stand mixer.
How do I properly fill the vanilla cruffins without making a mess?
First allow the cruffin to cool completely after baking. Use a small knife or paring tool to create a hole from the top to nearly the bottom. Fill a piping bag fitted with a round tip with chilled pastry cream, then gently pipe the cream into the hole, allowing it to fill the cavity without overflow.
Can I freeze these vanilla cruffins before or after baking?
You can freeze vanilla cruffins either before or after baking. For freezing before baking, shape the cruffins and place them on a baking sheet to freeze until solid, then transfer to an airtight container or freezer bag. When ready to bake, proof them fully before baking as directed. For baked cruffins, cool completely, wrap individually in plastic wrap, and freeze for up to one month. Thaw at room temperature before filling with pastry cream to maintain quality.
