Cruffins with vanilla ganache filling

Preparation

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.