Cruffins with Chocolate-Cinnamon Filling

A combination of croissant and muffin, these cruffins delight with their delicate pastry and wonderful chocolate filling.

Ingredients:

Filling:

• Dark chocolate – 125 g
• Milk chocolate – 125 g
• Butter – 1 tablespoon
• Heavy cream (30% fat) – 150 ml

Cruffins:

• Puff pastry – 275 g
• Sugar – 2 tablespoons
• Cinnamon – 1.5 teaspoons
• Butter – 50 g

Additional:

• Sugar – 2 tablespoons
• Cinnamon – 1 teaspoon
• Butter – 15 g

Preparation:

Step 1: Prepare the Chocolate Ganache (Filling)

1. Heat the heavy cream in a saucepan. Add the dark and milk chocolate, broken into smaller pieces. Do not stir; wait for the chocolate to melt in the cream, gently moving the saucepan.
2. Once the chocolate has melted, stir the mixture thoroughly with a silicone spatula. Add the softened butter and mix again until well combined. Pour the chocolate ganache into a bowl and set aside to cool.

Step 2: Spread the Pastry with Butter-Cinnamon Mixture

1. Mix butter, sugar, and cinnamon in a bowl using a silicone spatula until the ingredients are well combined and form a smooth, spreadable mixture.
2. Roll out the puff pastry, leaving the parchment it came wrapped in underneath. Roll lightly over the top of the pastry with a rolling pin. Spread the butter-cinnamon mixture evenly over the surface of the pastry.

Step 3: Shape the Cruffins

1. Roll up the pastry from one corner to enclose the filling. Roll the rolled-up pastry briefly on the work surface to even out the surface, then divide it into 3 equal parts.
2. Cut each part in half lengthwise, resulting in 6 strips of puff pastry with filling. Stretch each strip in your hands and wrap it around your hand to form a knot, then seal it to create a knot shape. Place the wrapped knots in a muffin tin greased with butter. Make a small indentation in the center of each knot (we’ll fill it after baking).

Step 4: Bake the Cruffins Bake the cruffins for about 20 minutes in an oven preheated to 190°C, until they acquire a nice golden color. About 3-5 minutes before the end of baking, increase the temperature to 200°C.

Step 5: Fill and Serve the Cruffins

1. Mix sugar and cinnamon in a bowl. While the cruffins are still hot, roll the tops in this mixture. Gently enlarge the indentation formed in the cruffins before baking.
2. Transfer the cooled ganache to a piping bag fitted with a filling tip and fill the cruffins.