CROFFINS STYLE
Cost
Difficulty
Cold
Ingredients
For 10 portions
10 raw croissants
150g apple cube
150g pear cubes
For the crumble :
65g cold butter
65g flour
65g caster sugar
65g almond powder
1 pinch salt
Associated Product
Recipe
Croffins are a fusion of croissants and muffins. These croffins are perfect for bakeries and coffee shops looking to offer something unique and modern. Versatile and easy to prepare, this recipe also includes vegan, spreadable and pink praline variations, allowing you to adapt to different dietary preferences and tastes.
Preparation : 30 minutes
Prepare the crumble by sanding the cold butter with the flour, sugar, salt
and almond powder.
Cut thawed croissants lengthwise. Form a crown and place the 1st part in a muffin tin.
Add 2/3 of the diced fruit. Cover with the second croissant ring. Top with remaining fruit and crumble.
Prove at 25/26°C for 2h30. Bake at 165° for 17/18 minutes.
Cut thawed croissants lengthwise. Form a crown and place the 1st part in a muffin tin.
Add 2/3 of the diced fruit. Cover with the second croissant ring. Top with remaining fruit and crumble.
Prove at 25/26°C for 2h30. Bake at 165° for 17/18 minutes.
Dressing : 5 minutes
Vegan version: use vegan croissants with spelt flour and quinoa, 350g of vegan blueberry jam and 50g seed mix.
Spread version: fold in the spread using a pastry bag, after baking.
Pink praline version: add 300g of crushed pink pralines.
Spread version: fold in the spread using a pastry bag, after baking.
Pink praline version: add 300g of crushed pink pralines.