Custard Cruffins

Directions

1. 1
   Preheat the oven to 190°C (375°F) top/bottom heat. Lightly grease a muffin tin or line with paper cups.
2. 2
   Cut the puff pastry into six equal strips.
3. 3
   Make two lengthwise cuts in each strip, creating three connected strands. Do not cut all the way through!
4. 4
   Carefully braid the strands, then roll the braided dough into a coil.
5. 5
   Place the shaped cruffins into the muffin tin and brush with egg yolk.
6. 6
   Sprinkle the tops with brown sugar to create a caramelized crust.
7. 7
   Bake in the preheated oven for about 20-25 minutes, until golden brown and crisp. Let them cool completely. Meanwhile, prepare the pastry cream
8. 8
   Warm the milk in a saucepan (do not boil). In a bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract. Gradually add the warm milk to the egg mixture while stirring constantly.
9. 9
   Pour everything back into the saucepan and cook over medium heat, stirring continuously, until thickened. Cover with plastic wrap and let it cool completely. Then, stir again until smooth.
10. 10
    Once the cruffins have cooled, poke small holes into the sides using a skewer.
11. 11
    Fill a piping bag with the pastry cream and pipe the cream into the cruffins from the sides.
12. 12
    Finally, dust with powdered sugar and enjoy! Note: This is a basic pastry cream recipe, and you will likely have some leftovers. It’s perfect for layering in glass desserts or using in other sweet treats! These cruffins are crispy on the outside and wonderfully creamy on the inside. Enjoy!