Cruffins
makes 6 tall cruffins

Ingredients:

• 150 grams (1 cup + 1 tbsp) 00 flour

• 150 grams (1 cup + 1 tbsp) all-purpose flour

• 1 1/2 tsp (6 grams) instant dry yeast

• 2 tbsp. granulated sugar

• 160 grams (1/2 cup + 2 tbsp) luke-warm filted water (105-110'F)

• 50 grams (3 1/2 tbsp) salted butter, soften and cubed

• 165 grams (11 1/2 tbsp) salted butter, room-temperature

• blueberry jam (or filling of choice)

• powdered or granulated sugar
   

Instructions:

1. In a bowl of a standing mixer attached with a dough hook, mix bread flour, all-purpose flour, yeast, and sugar.

2. Once mixed, add in your water and knead on low speed until a shaggy dough forms, about 3 minutes.

3. Add in the 50 grams of softened and cubed butter and knead for 5 minutes on low speed until the butter is incorporated and then raise your speed to medium and knead for about 10-15 minutes until a smooth ball of dough forms.

4. Cover the bowl with plastic wrap and let the dough rise for about 45 minutes, the dough will puff up and be larger in size.

5. Prepare your popover pan by lightly greasing the inside with shortening and dusting it with flour. DO NOT skip this step. It would be very sad if the cuffins do not come out of the pan as one whole piece.

6. Move dough to a lightly floured surface, and divide into 6 equal portions. (as shown in the above picture # 1). Take one portion out and cover the remaining under plastic wrap so the dough does not dry out.

7. Flatten the dough with your hands to about ½ inch thick and with your pasta roller on the widest setting (or the lowest number), work the dough through your pasta roller.

8. After you move the pasta through the widest setting once, fold the dough in thirds and then move it through the widest setting again. Repeat this step once more before moving onto the next step.

9. Once the dough has been moved through three times on the widest setting, cut the dough in half.

10. Lightly dust both sides of one half of the dough and move it through your pasta roller from the widest to the thinnest setting or as thin as you can get it without the dough tearing. (My pasta machine goes from 0-9, 9 was too delicate of a dough to work with so I only went to 8. It was still tissue thin and that is what you are looking for.)

11. Set the first half of the dough aside and work the second half of the dough in the same way until the same thinness is reached. (as shown in the above picture #2)

12. With an offset spatula, lightly butter one side of each half of the dough with the 165 grams of the room temperature butter (not all at once, divide the 165 grams for all the flattened dough). Be careful not to tear the dough and to completely cover each side with butter. (as shown in the above picture #3)

13. Roll up one half of the dough, kind of like a fruit roll-up. (as shown in the above picture #4)

14. Take the rolled up dough and place it on one end of the second buttered dough. (as shown in the above picture #5)

15. Roll up the dough in the same way as the first dough to make one fat roll of dough. (as shown in the above picture #6)

16. With a very sharp knife, cut the rolled up dough in half lengthwise. (as shown in the above picture #7)

17. Place both halves of the dough into one cup of the popover pan with the layers (cut-side) facing outwards. You want to curl the first half of the dough in on the bottom, and then layer the second half of the dough on top of that one. Do not squish the dough into the pan, because it needs room to rise. (as shown in the above picture #8).

18. Repeat steps 7-17 until you are done with all 6 pieces of the original dough.

19. Loosely place a piece of plastic wrap on top of the popover pan and let the dough rise at room temperature for 2-3 hours or until the dough is fully doubled in size. (as shown in the above picture #9)

20. Preheat the oven to 400˚F. Place a sheet pan underneath the popover pan (to catch the butter drippings) and bake until golden brown and puffed up, about 20-30 minutes.

21. Let cool in the pan for about 10 minutes before removing it to a wire rack.

22. Fill a piping bag fitted with a medium star tip with blueberry jam.

23. Find a divot on top of a completely cool cruffin and wedge the tip into the cruffin.

24. Squeeze the piping bag to fill the cruffin with jam until you feel resistance.

25. Repeat with the other cruffins.

26. Lightly dust the top of each cruffins with powdered sugar.
     

Note you may stuff with whatever you like, the bottom picture show the cruffin stuffed with Italian Vanilla Pudding, but one may​ stuff with jam or chocolate.

Pastry Cream

5 minutes to make and 2 hours to chill

• 2 Cups (16 oz) whole milk

• 1/2 cup granulate sugar

• 1/2 vanilla bean, split lengthwise, seeds scraped

• 1/8 tsp salt

• 4 egg yolks

• 1/4 cup corn starch

• 2 Tablespoons butter

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In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Meanwhile, in a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and coats the back of a spoon, about 2 minutes. Remove and discard vanilla bean. Remove from the heat and add the butter, whisking constantly until the butter melts completely and is thoroughly blended into the mixture. Transfer to a bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.