Ultimate Chocolate Cruffins

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    478
based on 8 ratings

This recipe uses a croissant dough which is baked in a muffin pan then filled with chocolate creme patisserie and topped with chocolate icing and chopped nuts. The croissant dough requires an overnight prove in the fridge so advance planning is required, but your time and effort is rewarded with flaky, buttery chocolate filled treats!

recipe updated Mar 14, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    45 g
  • Unsalted butter icon
    Unsalted butter
    250 g
  • Hazelnuts icon
    Hazelnuts
    as needed
  • Cake flour icon
    Cake flour
    450 g
  • Fresh yeast icon
    Fresh yeast
    30 g
  • Caster sugar icon
    Caster sugar
    90 g
  • Salt icon
    Salt
    8 g
  • Egg icon
    Egg
    30 g
  • Water icon
    Water
    225 g
  • Egg yolk icon
    Egg yolk
    3
  • Cornflour icon
    Cornflour
    10 g
  • Whole milk icon
    Whole milk
    320 g
  • Dark chocolate chips icon
    Dark chocolate chips
    100 g
  • Vanilla extract icon
    Vanilla extract
    ¼ teaspoon
  • Honey icon
    Honey
    ½ tablespoon
  • Unsalted butter icon
    Unsalted butter
    ½ tablespoon
  • Water icon
    Water
    3 ½ tablespoons
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Icing sugar icon
    Icing sugar
    130 g

Tools

  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Large saucepan
  • kCook icon Muffin pan - 12-hole
  • kCook icon Work surface
  • kCook icon Large glass bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface

Step preview

  1. Grease a clean muffin pan
  2. Attach Spiral Dough Tool
  3. Add cake flour, fresh yeast, caster sugar, salt, egg and water to the Kenwood Bowl
  4. Mix - 1 min, Speed 5
  5. Then add unsalted butter to the Kenwood Bowl
  6. Mix - 2 min, Speed 2
  7. Transfer dough to large glass bowl
  8. Cover with plastic wrap
  9. Prove overnight in fridge
  10. Line a clean work surface with plastic wrap
  11. Add unsalted butter to the work surface
  12. Cover with plastic wrap
  13. Flatten into a rectangle
  14. Transfer dough to lightly floured surface
  15. Roll into a rectangle
  16. Transfer the butter from the plastic wrap into the centre of the rolled-out dough
  17. Fold the edges of the dough over to enclose the butter fully and tightly pinch the seams to seal
  18. Using a rolling pin, lengthen the dough by pushing and lifting the rolling pin down the dough
  19. Roll until 1/8" (5mm) thick
  20. Fold the bottom edge up to the centre and fold the top down to cover the first fold
  21. Turn the dough 90º and immediately repeat the rolling and folding action
  22. Wrap with plastic wrap
  23. Chill in fridge - 30 min
  24. Repeat the folding and chilling process 2 more times
  25. Roll out the dough into a square about 5mm thick
  26. Use a knife and ruler to trim the dough into a neat square
  27. Cut into 12 right angle triangles
  28. Roll each triangle from the base of the triangle to the tip, wetting the tip to ensure the dough sticks
  29. Place the dough rolls into the prepared tin with a pointed end facing up, lightly press each one into the tin
  30. Cover with plastic wrap - 1 hr
  31. Remove the plastic wrap
  32. Pre-heat oven - 190°C
  33. Bake - 14 min, 190°C
  34. Let cool onto cooling rack
  35. Clean Kenwood Bowl
  36. Attach Whisk
  37. Add egg yolk and caster sugar to the Kenwood Bowl
  38. Mix then scrape bowl - 2 min, Speed 5
  39. Mix - 4 min, Speed 5
  40. Then add cornflour to the Kenwood Bowl
  41. Mix then scrape bowl - 1 min, Speed 5
  42. Mix - 30 sec, Speed 5
  43. Add whole milk to a clean large saucepan
  44. Heat until just boiling
  45. Transfer content of large saucepan to Kenwood Bowl while machine is running
  46. Mix - 2 min, Speed 3
  47. Transfer milk mixture to large saucepan
  48. Heat until thickened while stirring frequently
  49. Remove and turn off heat
  50. Add dark chocolate chips to the large saucepan
  51. Mix until completely melted
  52. Transfer to a piping bag and refrigerate until completely cold
  53. Clean Kenwood Bowl
  54. Attach K Beater
  55. Add vanilla extract, honey, unsalted butter, water, cocoa powder and icing sugar to the Kenwood Bowl
  56. Mix until smooth - 2 min, Speed 4
  57. Use a knife to pierce a hole in the bottom of each cruffin
  58. Remove the piping bag from the fridge and cut the end of the piping bag open
  59. Pipe the chocolate crème patisserie into each cruffin
  60. Add the chocolate sauce from the Kenwood bowl to the top of the cruffins
  61. Sprinkle with hazelnuts
  62. Serve
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