Description

Indulge in the delightful experience of Cruffins Moelleux et Feuilletés, a perfect blend of airy muffin and flaky pastry. These delectable bites are not just a treat for breakfast or brunch; they promise an explosion of taste with every single bite. Featuring a delicate, crispy top and soft, layered interior, each cruffin is filled with rich dark chocolate and crunchy hazelnuts, making them a delightful choice for any morning or gathering. The magic lies in the intricate lamination technique that ensures no filling escapes while creating beautifully defined layers. Impress your guests or enjoy a sweet start to your day; with this simple yet rewarding recipe, you will want to make these cruffins again and again!

Ingredients

Scale

500 g farine
250 ml lait entier
100 g sucre
10 g sel
10 g levure sèche
250 g beurre
200 g chocolat noir
50 g noisettes hachées

Instructions

In a large bowl, mix 500 g flour, 100 g sugar, 10 g salt, and 10 g dry yeast.
Warm 250 ml whole milk slightly and add to the dry ingredients. Knead until a smooth dough forms.
Incorporate 250 g unsalted butter, kneading for another 5 minutes until the dough is elastic.
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise for 1 hour until doubled in size.
On a floured surface, roll the dough into a rectangle. Fold it into thirds (like a letter) and turn a quarter turn. Repeat this process two more times, allowing the dough to rest for 15 minutes between folds.
Roll the folded dough into a large rectangle about 1 cm thick. Evenly sprinkle 200 g chopped dark chocolate and 50 g chopped hazelnuts over the surface.
Roll the dough tightly into a cylinder and cut it into 5 cm pieces.
Place the pieces into a greased 12-cup muffin tin with space between them. Cover and let them rise for another 30 minutes.
Preheat the oven to 190°C (375°F). Bake the cruffins for 25-30 minutes until golden brown. Check for doneness with a toothpick inserted in the center—it should come out clean.
Let the cruffins cool in the pan for 10 minutes before transferring them to a wire rack.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 362
Sugar: 16 g
Sodium: 290 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 74 mg

Keywords: Ensure your butter is slightly softened for easy incorporation into the dough. Do not overfill the muffin tin; fill each cup about two-thirds full to avoid overflow. Feel free to try different fillings, such as almond paste or cream cheese, for unique variations. Store spares in an airtight container at room temperature for up to 2 days.