Raspberry and custard cruffin


First published in 2015
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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.




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

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
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
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