Description
A delightful hybrid of croissant and sourdough, these cruffins are filled with a creamy vanilla filling and packed with molten chocolate.
Ingredients
Scale
- 100 g active sourdough starter
- 400 g bread flour
- 50 g fine sugar
- 8 g salt
- 2 eggs
- 150 g water
- 250 g cold unsalted butter
- Semi-sweet or dark chocolate chips
- 500 ml whole milk
- 4 egg yolks
- 30 g cornstarch
- Vanilla bean or pure vanilla extract (to taste)
- Powdered sugar for dusting (optional)
Instructions
- Feed and prepare your active sourdough starter.
- Mix bread flour, sugar, salt, eggs, active starter, and water; knead until smooth and let rest for 30–60 minutes.
- Prepare a butter slab with cold butter and laminate the dough through rolling and folding to create layers.
- Prepare the vanilla cream filling and let cool before piping into cooled cruffins.
- Proof shaped cruffins, bake until golden brown, and finish with vanilla cream and powdered sugar.
Notes
Keep the butter cold for clean laminations, and ensure the starter is active for best results. For a dairy-free version, substitute with plant-based milk and vegan butter.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cruffin
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate, cruffin, sourdough, dessert, pastry, vanilla cream
