Discover the pleasure of baking with this ingenious recipe for Red Raspberry Cruffins that simplifies the typically complex process of working with puff pastry. This recipe offers a clever shortcut that makes the luxurious treat accessible to bakers of all skill levels. You’ll learn how to create beautifully flaky cruffins filled with a rich vanilla crème patissière and topped with fresh, tart red raspberries. This step-by-step guide ensures you can bring a touch of bakery-style sophistication right to your kitchen.
Why You’ll Love This:
These Red Raspberry Cruffins merge the airy texture of croissants with the muffin’s practical shape, making each bite a layered exploration of flavor and texture. The addition of fresh raspberries introduces a fruity sharpness that cuts through the richness, providing a balanced and refreshing finish. The use of a simplified method means you spend less time preparing and more time enjoying these delightful pastries with friends and family. It’s a perfect recipe for those who want to impress without the stress.
Perfect Occasion:
Red Raspberry Cruffins are perfect for brunch gatherings, afternoon teas, or as a sophisticated treat during a coffee break. They’re particularly fitting for celebrations like Mother’s Day, Easter, or spring picnics where a light, airy pastry pairs wonderfully with the season’s charm. These cruffins also make a delightful surprise for a loved one’s birthday or as a special treat to brighten any ordinary day.
Decoration Tips:
For an extra touch of elegance, dust the cruffins with powdered sugar just before serving to add a sweet, snowy appearance. Garnishing with a few extra fresh raspberries on the side of each plate enhances the visual appeal and reinforces the berry flavor. If available, a sprig of mint or a drizzle of raspberry coulis can add color and a gourmet flair to your presentation.
Ingredients:
For the Dough:
- 500 grams all-purpose flour
- 8 grams dry yeast
- 65 grams sugar
- 130 grams milk
- 130 grams water
- 80 grams softened butter
- 6 grams salt
For Spreading:
- 165 grams softened butter (room temperature)
For the Vanilla Crème Pâtissière:
- 500 grams milk
- 100 grams egg yolks
- 100 grams white sugar
- 50 grams cornflour
- 1 tablespoon high-quality vanilla paste
- 100 grams butter
- Prepare the Dough: In a mixer bowl, combine flour, yeast, sugar, milk, and water. Start mixing to combine, then gradually add softened butter and salt. Continue to knead for about 10 minutes until the dough is smooth.
- Proof the Dough: Cover the dough and let it rise at room temperature for 1 hour, or overnight in the refrigerator.
- Make the Vanilla Crème Pâtissière: Combine milk, egg yolks, sugar, cornflour, and vanilla paste in a saucepan. Whisk well and cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat, stir in butter, and transfer to a bowl to cool. Cover with plastic wrap and refrigerate until needed.
- Roll and Shape the Dough: Divide the risen dough into 8 equal pieces. Roll each piece through a pasta machine or with a rolling pin to about 5-6 mm thickness. Spread a generous tablespoon of softened butter over each sheet of dough, roll them up into logs, and freeze for 20 minutes to firm.
- Cut and Form Cruffins: Cut each log in half to make 16 pieces. Shape each piece into a cruffin and place in a muffin tin. Allow to proof at room temperature until doubled in size, about 1.5 hours.
- Bake: Preheat oven to 200 degrees Celsius and bake the cruffins for 24 minutes until golden brown.
- Fill and Serve: Cool the cruffins, then fill them with vanilla crème pâtissière using a piping bag. Top each with fresh red raspberries and a sprinkle of sugar.
Enjoy your delightful Red Raspberry Cruffins, a perfect blend of flaky pastry and creamy, fruity filling! Enjoy!
