Hi guys!! It's nice to you. I'm Alex.
I'm the Culinary Producer here at Pro Home Cooks! As a culinary producer I get to do really cool things like recipe test new ideas for you guys and help Mike with production. However, I have loved baking and cooking ever since I was a little kid. I love making things that have different colors, textures, and flavors so when Mike asked me what's something I wanted to make for this new segment I had absolutely no clue. All I knew is that it had to be delicious, embodied me in a dessert, was a freaking cool, and needed a pasta maker. (I got one for Christmas and I really wanted to use it.)
So it took me carrying one heavy pasta maker and aimlessly walking Whole Foods with no purpose for an hour for me to realize I wanted to give making croissant dough with a pasta maker a try. To be honest, I hate making croissant dough. Its a labor of love that I don't care for. There's too much waiting, too many folds, too many things can go wrong depending on your variables, and I swear if my butter breaks I'll freak out.
There are too many variables that can go wrong when it comes to making croissant dough and that's where the cruffin recipe comes in. All of these ingredients are pretty standard. Butter, flour, yeast, water. Nothing crazy. But its not the ingredients that make this cruffin interesting, its the technique.
Made with a pasta maker, baked in a popover pan.
The pasta maker approach eliminates all typical contingencies that happen when making croissant dough. We replace the cold butter with super soft butter, folding turns to rolling, and four 30 minute interval turns to one 3 hour wait. The end product is the same: flakey outside, soft inside, buttery flavor and smell, and absolutely delicious.
Of course, it would have been cool to just make your typical croissants. But you know what's cooler? Taking the best parts of your favorite desserts and turning it into something better. The cruffin has the flakiness of a croissant made possible through the pasta maker, the caramelized outside of a kouign amann because it was baked in a sugared popover pan, and the flavor profile of what I think is a match made in heaven. The cruffin has hits all the right spots of what I think makes a dessert great: texture, flavor, & color.
Pistachio Sugar Coating
1/4 cup of pistachios, blitzed a powder
3 tablespoons of granulated sugar
In a medium sized bowl, mix together the pistachio and sugar until well combined.
Set aside until ready to use.
Raspberry Pastry Cream:
2 cups whole milk
5 tbsp sugar
Pinch of salt
2 tbsp cornstarch
1 tbsp flour
3 large egg yolks
1 large egg
3 tbsp unsalted butter softened
2 - 3 tablespoons of freeze-dried raspberries, blitzed to a powder
In a medium sauce pan bring the milk to a simmer.
Meanwhile, in a large bowl whisk the sugar, salt, cornstarch, flour, egg yolk, and egg until well combined.
Once the milk has come to a simmer you are going to temper your eggs. You are going to do this by slowly stream the milk to your egg mixture while simultaneously whisking so that the eggs don't curdle.
Once you have streamed all your milk into your bowl, pour the custard mixture back to the sauce pan and bring to a boil.
Make sure that you keep an eye on it because once it starts to boil it will go very quickly.
Keep stirring until it thickens, then add in your butter and whisk until the butter has fully combined with your custard mixture.
If you are making the raspberry custard now would be the time to add in your pulverized freeze dried raspberries and whisk until everything is combined.
Pour into a shallow bowl and cover with plastic wrap. Make sure that the plastic wrap is touching the custard so that no skin forms.
Place in the refrigerator for 2 - 3 hours or until fully set.
Once it has fully set, you can transfer the custard into a piping bag and keep in the fridge until you are ready to use it.
150 grams bread flour
150 grams all-purpose flour
1 1/2 tsp rapid rise yeast
1 1/2 tsp salt
180 grams luke-warm water
50 grams unsalted butter, soften and cubed
165 grams unsalted butter, room temperature
In a standing mixer, knead together the bread flour, all purpose flour, rapid rise yeast, salt, and water until you get a nice but stiff dough. If you your dough has too much dry flour that still hasn't been absorbed add in one tablespoon of water at a time.
Next, slowly incorporate the 50 grams of softened and cubed butter about 1 tablespoon at a time. Once all the butter has been incorporated continue to kneading for about 5 minutes or until it becomes a smooth and elastic dough.
Take the dough out of the mixer and shape it into a round ball. Let it proof for 45 minutes.
Once the glutens have relaxed and the dough has very slightly puffed cut it into 4 equal pieces.
With your fingers, squish it gently to a rectangle shape and feed it through your pasta maker starting at its largest setting.
Continue passing the cruffin dough through the pasta maker being sure to reduce the size of the feeder. You want to continue feeding the dough through until you reach the second smallest thickness setting on your pasta maker.
Now you should have a long rectangle sheet. Lay it down the length of the table and start spreading the softened butter on it. ***
Once you have spread the butter on your dough sheet you can gently pull its sides to make the sheet paper thin/a bit see-through.
Next, start rolling it up into a log. Start with the shorter edge and roll it all the way to the other shorter end.
Cut your log long ways so that you have two long halves.
Repeat steps 5 - 9 three more times so that you are left with 8 cruffins.
Grab a popover pan and grease them with butter and then sprinkle sugar in. This will give you a nice caramelized shell.
Gently tie the cruffin into a very loose knot and place the tail end side of the cruffin in the pan so that the bulk of your knot/spreading of the layers is facing you.
Cover and let the cruffins proof for 2 - 3 hours or until they double in size.
Preheat your oven to 400 degrees and let them bake for 25 minutes.
Once they come out of the oven, coat them evenly in the pistachio sugar and once they cool off pipe in your custard!
*** Its really important that your butter is VERY SOFT. You want the texture of your butter to be similar to cream/lotion that you would use for your body. If you're butter isn't that soft you might want to whip it a little bit in your standing mixer with the beater attachment.***
Culinary Producer & Head Writer at Pro Home Cooks