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Easy Cruffins:

I used my croissant dough recipe from the website to create these delicious cruffins! Here’s the step-by-step process:

1. Dough Preparation:
Roll out the croissant dough 3mm thick and 35cm wide.
Cut into 5cm wide strips.
2. Shaping the Cruffins:
Roll each strip into a roll, dip the rolls into sugar, and place them inside 8cm wide mold rings.
Proof for 3 hours.
3. Baking:
Bake at 375°F (190°C) for 22 minutes.

Pastry Cream with White Chocolate

Ingredients:
● 300g milk
● 75g heavy cream (35% fat)
● 2 vanilla beans or paste
● 75g egg yolks
● 35g cornstarch
● 100g sugar
● 40g Valrhona white chocolate
● 2.5g gelatin sheet

Preparation:

1. Soak the gelatin in cold water.
2. Mix the yolks, sugar, and cornstarch in a bowl.
3. Bring the milk, heavy cream, and vanilla to a simmer.
4. Temper the yolk mixture with a bit of the hot liquid, then return to the saucepan and cook until it thickens.
5. Add the white chocolate and gelatin, mixing until smooth.
6. Strain into a bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
7. Whip 1 cup of heavy cream, then fold in the pastry cream to make it light and airy.

Raspberry Compote

Ingredients:
● 1 cup raspberries
● ½ cup sugar
● 1 tbsp pectin

Preparation:

1. Cook raspberries and sugar together in a saucepan.
2. Add pectin and simmer until it thickens.

Once the cruffins are baked and cooled, fill them first either raspberry compote then with the pastry cream for a perfect treat!

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