Cruffins with vanilla ganache filling

  • Guests 7 people
  • Preparation 30 minutes
  • Cooking 25 minutes
  • Difficulty Medium

To make this recipe 

Unsalted butter sheet 82% fat 1kg Discover the product


For the cruffin dough

  1. 200g Grand Fermage 82% fat sheet butter
  2. 500g all-purpose flour
  3. 120ml water
  4. 140ml whole milk
  5. 60g sugar
  6. 15g live yeast

For the vanilla ganache

  1. 100g white chocolate
  2. 100ml signle cream
  3. 1/2 vanilla pod
  4. Icing sugar

And don't forget to grade the recipe:


For the cruffin dough

  1. Start by preparing your butter: shape 150g of the 82% fat Grand Fermage sheet butter into a 20x20cm square. Wrap it in a sheet of greaseproof paper and set aside in the refrigerator.
  2. Activate your yeast by mixing it with the sugar and the pre-warmed liquids. Then mix in the flour, the remaining 50g of 82% fat Grand Fermage butter (softened), and the salt.
  3. Knead until you have a smooth dough.
  4. Roll into a ball, cover, and let rise for 30 minutes at room temperature, then chill for 3 hours
  5. Knock back the dough and roll it out on a pre-floured work surface.
  6. Place your square of 82% Grand Fermage butter at the centre of the dough, and fold the dough on top.
  7. Roll out the dough into a rectangle that is 3 times longer than it is wide, rotate the dough by 90°, and form a single turn.
  8. Roll out the dough again in one direction until it doubles in length, rotate it by 90° and this time make a double turn: fold the upper half towards the centre, do the same with the lower half, then fold both parts together.
  9. Chill in the fridge for 30 minutes.
  10. On a pre-floured work surface, roll out the dough to a thickness of around 3–5mm
  11. Cut out 7 rectangles and roll each one into a cigar shape.
  12. With a sharp knife, slice them lengthwise and roll each half to resemble a snail shell, with the pastry layers visible.
  13. Place these in greased muffin tins and let rise in the fridge for 5 hours.
  14. Preheat the oven to 180°C.
  15. Bake for 20 minutes then remove the cruffins from the oven and place them on a rack to cool.

For the vanilla ganache

  1. Bring the cream to a boil with the split and scraped half vanilla pod.
  2. Crumble the white chocolate and pour the cream over the top.
  3. Mix to obtain a smooth texture.
  4. Put in a piping bag and leave to set in a cool place for around 30 minutes.
  5. Fill the cruffins with ganache from the bottom and place a spoonful on top.
  6. Sprinkle the cruffins with icing sugar before serving.

And don't forget to grade the recipe:

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