Cruffins

This is the last post for this month. My favorite month of the year is almost over. I baked Mango Macarons +Mango Tarts, S'mores Donuts, my Ombre Birthday Cake and finally I end this month's bakes with Cruffins. I think they are the coolest fusion baked good out right now, Croissant + Muffin = Cruffin. I really wanted to bake some croissants this month but didn't want to deal with waiting three days to laminate the dough. I searched the internet tirelessly for some info on how to bake these and I really didn't find a lot, especially not in english. I just winged it and used my croissant recipe and some trial and error and I produced something that was beautiful and delicious. I also had some lemon curd leftover from the cake last week so I stuffed a couple with that.

Cruffin filled with Lemon Curd

Cruffin recipe

Dough recipe

• 500 g unbleached all-purpose flour + (extra for dusting)
• 140 g water
• 140 g whole milk (you can take it straight from the fridge)
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast (if you buy those little packets it's exactly two) 
• 12 g salt

Butter layer

• 12oz of european butter
• powdered sugar
• cinnamon sugar
• jams of choice

Combine the dough ingredients and knead for 3 minutes, if you are using a stand mixer, attach your dough hook and mix at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. ****you don't want to over mix this like a loaf of bread, when the sides of the bowl are clean stop after 3 minutes***

Lightly oil bowl and place ball of dough in bowl and cover with towel to rise for and hour

Don't judge me for still using Christmas towels

Tip dough on to a floured surface

That Dough Though

 Cut dough into 6 equal pieces

Working with one piece of dough at a time  roll at as thin as possible

Roll it so thin

Spread softened butter all over thinned dough

It's easier to spread this with your hand, even though it's super messy

starting from one end of the dough roll up tightly

With a sharp knife slice each roll in half lengthwise

Look at those layers

Butter some jumbo muffin tins

Butter those pans you don't want your cruffins stuck

Roll each roll with the cut side out like a rosette and place in the center of each muffin tin

 Cover each tin with plastic and let rise for one hour until doubled in size

place in 400F for 20-25 minutes.

Whisk together some sugar + cinnamon and toss freshly baked cruffins in the sugar mixture.

Cinnamon + Sugar

Cinnamon + Sugar Cruffins

These are so cute

This is where I placed some lemon curd in a pipping bag  and filled some cruffins and sprinkled some powdered sugar on top.

Filled with Lemon Curd

Powdered Sugar completes the look

Ok I think these look wonderful and taste delicious

Lemon Poppyseed Macarons For The Win!

This blog should basically be a macaron recipe blog. It seems like every post is about macarons. There are just so many flavor possibilities that I can just keep making different macarons. I had leftover poppyseed from mother's day and I had a jar of lemon curd that I made last week and I wanted to make something using that. I texted my brother and asked him if he liked lemon flavored things, and he said yes, so I knew I was going to make them for him (his next request are cinnamon macarons so I'll be making some cinnamon toast macarons next week). I wanted to use the cream cheese filling that I had leftover from the red, white, and blue macarons I made last week but I remembered that he doesn't like cream cheese flavored things. I ended up making a lemon poppyseed buttercream and I piped lemon curd in the center of the macarons for even more delicious lemony flavor. Overall everyone who tried them loved them.

Pretty Lemon macarons

Next macarons I may go back to making them the French method instead of the Italian method so if you are following this blog you can recreate them without boiling the sugar and needing a thermometer.

Ok let's start

Lemon Poppyseed Macaron Shell

• 150g of powdered sugar
• 150g of almond flour/meal
• 150g of granulated sugar
• 50g of water
• 120 g of room temperature egg whites separated into two bowls (60g each)
• 35 g of granulated sugar
• Yellow food color gel
• 2 tbs of poppy seeds

First take your powdered sugar + almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

This is also a great place for you to add food coloring to your almond paste, I added a few drops of yellow gel food coloring until the color I wanted was achieved. * remember the color will change once you add all of the white meringue so you may have to add more coloring later.

You only need a few drops

Pretty yellow

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water  and place it in a saucepan on your stove on medium heat.

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Now take 1/3rd of the egg whites and fold it into your almond paste

Now once your 1/3 meringue  and almond paste combine you can add all of the meringue and continue folding.

ready to pipe

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then sprinkled poppy seeds on top of each shell for garnish so they would let you know what flavor macaron you are eating.

resting shells

whats a better combination than lemon and poppyseed

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

While they are baking you can make the buttercream frosting

Lemon Poppyseed Buttercream

• 1 stick of butter (1/2 cup)
• 1 cup of powdered sugar
• 3 tsp of poppy seeds
• 3 tsp of lemon zest
• 1tbs of lemon extract

First place butter in stand mixer with paddle attachement and whip for about 5 minutes, butter will turn a pale yellow color.

Next add in your 1 cup of powdered sugar and mix to combine

After you have the butter and powdered sugar whipped together add in poppyseed, lemon zest, and lemon extract and blend to combined.

Place mixture into a piping bag

I also placed some lemon curd that I made last week into a pipping bag to dollop in the center

Lemon Curd Recipe

This buttercream taste amazing

I then take them out of the oven and off of the baking tray and place them on the counter top still on the parchment paper to cool 

Baked shells

After a few minutes I like to match up the macaron shells of similar size and get them ready to be filled.

It's like a puzzle game, match those shells

Place the lemon poppy seed buttercream and lemon curd in a piping bag and place it in your fridge to chill and firm up. This can be made ahead of time. 

ready to fill

Just pipe a bit buttercream in a circle on one side of your macaron.

Ring of Poppyseed buttercream

Next I placed a dollop of lemon curd inside each ring of buttercream

So Yummy

Then just place a macaron shell on top and sandwich together

Smoosh it close

Now just sandwich them together. Place your macarons in an airtight container in the fridge and let them mature for at least 24 hours. They will taste amazing and all of the flavors will meld together. I think if you love lemon these are the treats you need in your life. These look great and taste sort of like a lemon cream pie. These would make a great treat for any BBQ dessert table so try these out.

These are fun to make and even more fun to eat