This is the cruffin recipe you have been looking for😉
#cruffins #croissant #bakerywork
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Link to Anova precision oven
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Pastry sheeter (Not used in the video)
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Vanilla Danish dough
500g Flour
60g Sugar
10g Salt
1 Vanilla pod
110g Milk
100g Water
60g Egg
(If your egg weighs around 50g just add some water to make it to 60, or just don't worry about it, 52% hydration will have no issue.)
40g Butter room temp
24g Fresh yeast (12g instant dry yeast)
250g Unsalted butter for lamination ( I use president )
You may need to increase or decrease hydration to suit your flour.
Pastry cream
250g Cream
250g Milk
100g Egg yolk
100g Sugar
20g Cornflour
10g plain flour
(use 20g plain flour if you want your cream pat to be stiffer)
Timestamps
00:28 Butter block
01:00 Danish dough
01:46 DDT calculation
02:41 Windowpane and bulk fermentation
04:08 3 Lock-in
04:43 1. Single fold(3fold)
05:30 2. Single fold(3fold)
06:05 Final roll-out & portioning
07:15 Shaping
09:09 Proofing
09:21 Cream pat
10:09 Baking cruffins
Credit
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Music: When I Was A boy by Tokyo Music Walker
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Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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