Cruffin Recipe {Vegan Croissant Muffins} (2024)

FAQs

What are cruffins made of? ›

A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

Croissants are packed with butter, and scones and muffins are typically large individually-baked pieces of cake. A plain croissant is really your best bet, ranging from 240 to 350 calories. As for muffins and scones, they start in the 400-calorie range.

Originating in the vibrant food scene of Melbourne, Australia, cruffins have swiftly gained popularity worldwide. These hybrid pastries feature the buttery, flaky layers of a croissant, combined with the moist, cake-like texture of a muffin.

When you're left with scraps or bits of dough after your homemade croissant endeavor, don't let them go to waste. Instead, gather those remnants and gently press them together into a loaf pan. Be sure the loaf pan is greased. Then cover it, and let it rest.

The cronut, a croissant-doughnut hybrid, was one of the first viral cakes. Since cruffins (croissant-muffins) turned up in supermarkets, high street chains and my local coffee shops, I'm more likely to find one of these gargantuan dough sculptures than an ordinary croissant after 10am.

The croissant as we know it today is a French adaptation of an Austrian pastry. In 1839, August Zang introduced Viennese baking, including the Austrian kipfel, to Paris. Soon the crescent-shaped kipfel became popular enough that Parisian bakers made it and simply named it “crescent” in French: croissant.

So neither one is significantly more or less healthy than the other. A whole grain muffin, on the other hand, such as bran muffin or a corn muffin containing oat bran or cornmeal, would likely contain more protein and fiber and would therefore be healthier than a croissant.

Bread tends to be a healthier option when compared to croissants, considering the ingredients used in each. The high butter content in croissants means they have a higher fat content when compared to bread. Bread is also generally lower in calories and carbs, per serving.

When it comes to calories, carbs, and sugar, there's a clear winner: doughnuts. The fried rings have 155 fewer calories, half the carbs, and 21 fewer grams of sugar than muffins. Muffins don't lose out completely, though: They have 1 g more protein than doughnuts—and half the saturated fat.

Inspired by the French brioche pastry, the cruffin reached its present-day form and shape through a series of experiments. The bakers at the Tenderloin bakery were quite determined to achieve the perfect croissant dough like the French.

What country invented croissants? ›

Across various accounts of croissant history, most sources agree that it originates from Austria as the kipferl.

A croissant (UK: /ˈkrwʌsɒ̃, ˈkrwæsɒ̃/, US: /krəˈsɒnt, krwɑːˈsɒ̃/; French: [kʁwasɑ̃]) is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough.

Yes, you can freeze croissants. You can freeze whole, fully baked and ready-to-eat croissants, and you can also freeze croissant dough. Elisa Lyew, CEO and executive chef of Elisa's Love Bites Dessert Atelier in New York, says store or bakery-purchased croissants should be frozen as soon as possible.

The reason they're twice-baked is because… they're stale day old croissants that need to be refreshed. Letting croissants go stale means they lose moisture overnight which makes them easier to cut for the twice-baked appearance. How to make twice-baked almond croissants? Take a day old croissant and cut length-wise.

At this point, the croissants will be a little stale. So rip one or two up into rustic croutons, toss with just a little bit of olive oil, salt, and pepper—or any seasoning blends you love—and toast at 375°F for 10 to 15 minutes, tossing them around mid-way to get even browning and crisping.

A croissant is typically made of yeast-risen dough. The dough is first layered with butter and then rolled. It is folded many times in a process called lamination. Then the dough is cut into triangles, rolled to form a crescent shape and baked.

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

Ingredients: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Vegetable Shortening (soybean oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Sugar, Baking ...

Croffles require croissant dough which can either be made or purchased. Purchasing croissant dough is the more practical method. Options for prepared dough include store-bought croissant dough like Pillsbury or unbaked croissant dough from a local bakery. The dough is rolled in a croissant configuration.