Irresistible Easy Cruffins with Zesty Orange Blossom Cream You Won't Be Able To Resist

Have you ever tasted a cruffin? If not, you are in for a treat! These pastries combine the best of croissants and muffins, giving you a flaky, soft delight that can be filled with endless sweet or savoury options. In this recipe, we elevate cruffins with a luscious Orange Blossom Water Orange Crème Pâtissière that adds a refreshing twist. Plus, you’ll love how easy it is to make them using ready-prepared croissant dough.

This guide will take you through the process of making Easy Cruffins with Zesty Orange Blossom Cream. They are perfect for brunch or any special occasion.

What is a Cruffin?

If you’re wondering what a cruffin is, think of it as a muffin made from croissant dough. This delightful pastry is baked in a muffin tin, allowing for endless filling options. The texture is both fluffy and flaky, making it hard to resist.

Easy Cruffins with Zesty Orange Blossom Cream - The Recipe

To whip up these easy cruffins, gather the following ingredients:

Ingredients

• 1 cup of milk

• 2 large eggs

• 1/2 cup of granulated sugar

• 1/4 cup of corn starch

• 1 teaspoon of vanilla extract

• 4 tsp of orange blossom water

• A pinch of salt

• 1 package of ready-made croissant pastry

• Soft butter

• Powdered sugar for dusting (optional)

  
  
  
  

Method:

The first step in making cruffins is preparing the Orange Blossom Water Orange Crème Pâtissière.

1. The first step in making cruffins is preparing the Orange Blossom Water Orange Crème Pâtissière. Warm the milk In a medium saucepan over medium heat until it is nearly simmering—do not let it boil.

   
   

2. In a separate bowl, whisk the eggs, sugar, corn starch, and salt together until well combined.

   
   

3. Add a small splash of milk to the egg mixture and whisk immediately in. Do this a further 2 times, now you can gradually pour the warmed milk into the egg mixture while whisking continuously to avoid scrambling the eggs.

   
   

4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly for about 2-3 minutes until thickened.

   
   

5. Remove from heat and stir in the vanilla extract, orange blossom water, and orange zest. Allow it to cool slightly, then transfer to a bowl. Cover with plastic wrap pressed against the surface to prevent a skin from forming, and refrigerate until cold. As this sits in the fridge it will start to thicken more

   
   

Once your crème pâtissière is chilled, it's time to prepare the croissant dough.

1. Grease a standard 6 hole muffin tin

   
   

2. Unroll the ready-made croissant pastry on a long piece of greaseproof paper to prevent your dough sticking to the surface. Pinch any perforation holes back together and give the dough a roll to slightly increase the size

   
   

3. Spread the dough with a thin layer of softened butter

   
   

4. Roll the dough from one of the longer edges into a tight cylinder.

   
   

5. Cut the dough into 3 equal logs

   
   

6. Split each log down the middle lengthways, so you have 6 equal logs

   
   

7. Curl each rolled piece into a spiral shape (Like you were rolling a cinnamon bun. Do this cut side up, so you can see the layers. Tuck the end to secure it, and place in a muffin tin.

   
   

8. Cover the muffin tin with a clean towel and let the cruffins rise in a warm spot for about 30 minutes.

   
   

Preheat your oven to 375°F (190°C). Once your cruffins have risen:

1. Place the muffin tin in the preheated oven and bake for about 15-20 minutes or until they are golden brown and puffed up.

   
   

2. Let the cruffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

   
   

Filling the Cruffins

Once cooled, it’s time to fill your cruffins with that delicious orange cream!

1. Spoon your chilled crème pâtissière into a piping bag fitted with a long round tip.

   
   

2. Carefully pull the top of each cruffin to one side and gently fill with the orange cream. Be cautious not to overfill and replace the top.

   
   

3. For an extra touch, lightly dust the tops with powdered sugar before serving.