Raspberry and custard cruffin

Name: Raspberry and custard cruffin
Total time: 1 h
Ingredients: 450g of T55 flour; 30g of yeast; 45g of sugar; 8g of salt; 30g of egg; 225g of water; 45g of butter; 250g of butter, for laminating; 25g of sugar; 9g of pectin; 500g of raspberry purée; 100g of apple juice; 225g of sugar; 100g of glucose; 4g of citric acid; 4g of water; 75g of egg yolks; 62g of caster sugar; 375g of whole milk; 1 vanilla pod, splits and seeds scraped out; 45g of double cream; 25g of custard powder; caster sugar

by Daniel Fletcher

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Dessert
challenging
makes 12
60 minutes

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A crispy, flaky croissant, wrapped around a raspberry and custard filling, in a handy muffin shape… pastry chef and consultant Daniel Fletcher’s cruffin recipe definitely ticks all the boxes for perfect hybrid pâtisserie.

First published in 2015

discover more:

As a pastry consultant, Daniel Fletcher spends a lot of his time providing advice on pastry to top chefs across London. He can also be found hosting a pop-up bakery, Sweet., during the summer at the South Place Hotel in Moorgate. where he regularly serves up delicious creations, from indulgent chocolate and salted caramel cookies, to fun peanut butter jammy dodgers, and intricate pistachio and cherry choux bombs.

One of the most popular creations on his menu has been his raspberry and custard cruffin, playing to the craze of hybrid pâtisserie that has been sweeping the world; a combination of complex, laminated dough in a familiar muffin shape. It mixes nostalgic flavours (custard and jam) with classic French techniques, yet with a very modern twist.

Daniel discusses these trends and techniques in more detail in our article on hybrid pâtisserie, and here provides his professional recipe for making these delicious pastries at home.

Ingredients

Metric

Imperial

Cruffin dough

450g of T55 flour
30g of yeast
45g of sugar
8g of salt
30g of egg
225g of water
45g of butter
250g of butter, for laminating

Raspberry jam

25g of sugar
9g of pectin
500g of raspberry purée
100g of apple juice
225g of sugar
100g of glucose
4g of citric acid
4g of water

Vanilla custard

75g of egg yolks
62g of caster sugar
375g of whole milk
1 vanilla pod, splits and seeds scraped out
45g of double cream
25g of custard powder

To finish

caster sugar

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Method

Place all the dry ingredients and the yeast in the bowl of a freestanding mixer fitted with a dough hook, then add the water and eggs and mix for approximately 5 minutes on speed 1 to form a dough

Add the 45g of butter and mix on speed 2 until the dough becomes smooth and shiny

Cover the bowl and place the dough in the fridge overnight for 12 hours to cold prove

When proved, roll the dough out on a floured work surface into a large rectangle, approximately 30x20cm. Roll the 250g of butter out to a slightly narrower rectangle, approximately 30x10cm (rolling between sheets of clingfilm of baking parchment can help)

Place the butter at one end of the dough and fold the other half over to leave the butter sandwiched in between the dough. Roll the sandwich out lengthways to about 60cm long

Fold one third of the dough in to the middle, then fold the remaining third over the top (so you have three layers)

This completes one turn of the lamination. Chill the dough in the fridge and leave to rest for 40 minutes. Repeat the same rolling and folding process two more times

Roll the final dough out to a 2cm thick rectangle and trim the edges to leave a neat 30cm by 40cm rectangle. Cut into 12 equal right angle triangles and roll each from the base of the triangle to the tip, wetting the tip to ensure the dough sticks (like making a croissant)

Lightly grease a muffin tin, and place the dough rolls in the tins with the points facing up. Lightly press them into the holes. Cover with clingfilm and leave to prove until the dough fills the holes

Preheat oven to 190°C fan/gas mark 6 and bake the cruffin until golden, approximately 14 minutes

Remove from the oven and leave to cool completely on a wire rack until ready to fill with jam and custard

To make the raspberry jam, heat the raspberry pureé and apple juice together to 40°C. Mix together 100g of the sugar with the pectin, then slowly add this to the pan, whisking continuously

Bring the mix to the boil, add the glucose and then the remaining sugar in three stages. Cook to 107°C and remove from the heat. Add the acid and water then pour onto a silpat to set

Once set, blitz the jam in a blender until smooth and place in a piping bag

For the custard, mix all the dry ingredients together, then mix in the egg yolks to make a smooth paste, followed by the cream

Boil the milk with the vanilla seeds, then pour half onto the yolk mix and whisk well. Reboil the remaining vanilla milk, then pour the yolk mix into the pan. Reduce the heat and whisk until thick and smooth

Increase the heat and bring the mix back to the boil for 2 minutes to fully cook out the flour. Pour into a tray and cover with clingfilm to stop a skin forming, and chill in the fridge. Once cool, stir through to loosen the mix and make sure it is smooth. Place in a piping bag

Use the piping bag nozzles to pierce a hole in the bottom of each cruffin and pipe in the jam and the custard. Roll the cruffins in extra caster sugar to serve

First published in 2015

DISCOVER MORE:

Daniel Fletcher

Daniel Fletcher has worked as a top level Pastry Chef under such prestigious names as Jason Atherton, Gordon Ramsey and Tony Fleming. He now acts a Pastry Consultant based in London and hosts pop up bakery Sweet.

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