Croissant Muffins (Cruffins) with Earl Grey Cream : Successful project of Muffin shaped Croissants with a hint of Earl Grey.
We love croissants, especially freshly baked and still warm; the flavours releasing are completely irresistible and , for me, there is nobody and nothing that could make me refuse two or three freshly baked with coffee aside.
Also, the croissants pastry literary calls for creations that would lift the whole idea up, both sweet and savoury versions included.
These Cruffins are a twist, new shape for the same pastry, lifted to dessert level since served with Earl Gray Cream. I served the beauties for breakfast but warmed in the microwave to have perfect desserts after lunch.
I photographed the steps of the process so you see how easy the process is.
When one of two cans is opened, this is what you get when the dough literary jumps out:
Place the swirled croissants to generously buttered muffin pan (at this moment it does not look promising, right ? )
And, now, when baked:
Much better, right ?
- 2 cans of croissants ( makes 12)
- 1 stick butter (melted) = ½ cup
- 2 Tbsp butter, room temperature, for muffin pan
- Earl Grey Cream ingredients:
- 2 egg yolks
- 2 Tbsp sugar
- 1 cup milk
- 4 Tbsp corn starch
- 2 drops of Dark Room extract
- 1 tsp vanilla extract
- 1 Tbsp butter, melted
- ½ tsp Earl Grey tea leaves ( from the tea bag)
- Powdered sugar to sprinkle before serving
- Generously butter 12 cup muffin pan.
- Open the croissant can and divide 6 triangles with a knife.
- Flour the working surface and flatten the first triangle to be 12 inches long and 7 inches wide at the bottom.
- Using brush, lightly butter and roll up starting with the widest end.
- Using a sharp knife, cut the rolled up dough lengthwise, leaving 1 inch at the end to shape the roll easier.
- You get two legs: fold one over the other turning the cut sides facing outwards forming rounded shape just like you make a nest. It must fit the muffin cup.
- Place the swirled dough into the muffin pan.
- Repeat the steps 3 – 7 to have 12 cruffins.
- Loosely cover the muffin pan with tea towel and let the cruffins rise for 2-3 hours.
- While cruffins are resting prepare Earl Grey Cream: slowly bring to boil egg yolks, sugar, milk, corn starch, Rum extract, vanilla extract and butter. Mix to avoid lumps.
- Boil the cream until stiff ( 1 – 2 minutes max.). Mix Earl Grey tea leaves in the warm cream and leave to cool completely.
- Preheat the oven to 180 C / 356 F.
- Brush the cruffins gently with remaining melted butter.
- Bake for 17 minutes or until golden brown and puffed up.
- Once cooled, infuse Earl Grey Cream into each cruffin.
- Sprinkle with powdered sugar and remove to a plate.
- Let the cruffins cool before removing them on a plate.