Homemade Chocolate Cruffins – Where Croissant Meets Muffin

If we had to pick one pastry that captures everything we love about French baking – buttery layers, soft texture, rich filling, and stunning looks – it would be the cruffin. This elegant pastry, born from the marriage of a croissant and a muffin, has become a global bakery star in recent years. At first glance, it looks like something you’d buy in a Parisian patisserie, but the truth is: you can absolutely make it at home. All you need is a little patience, some time for the dough, and a generous spoonful of chocolate – the result is soft, layered, utterly irresistible cruffins that smell like butter and feel like home. 🍫✨

The best part? Every step is worth it. From kneading and laminating the dough to spiral-shaping and filling with a rich chocolate center – it’s a labor of love. Once you take a bite, the crisp exterior gives way to a pillowy, buttery interior, and the warm chocolate filling melts in your mouth. And yes – they look just like they came from a fancy bakery display, only better, because you made them.

Ingredients (makes 12 cruffins)

Dough:

• 400 g all-purpose flour
• 60 g sugar
• 7 g (1 packet) dry yeast or 20 g fresh yeast
• 1 tsp salt
• 200 ml lukewarm milk
• 1 egg
• 40 g melted butter

For lamination:

• 200 g cold butter

Filling:

• 150 g chocolate spread or ganache
• Powdered sugar and chopped hazelnuts (optional, for topping)

Method

1. Make the dough: In a large bowl, mix flour, sugar, salt, and yeast. Add milk, egg, and melted butter, then knead into a smooth, soft dough. If it’s too sticky, add a little more flour. Cover and let it rise for about 1 hour, until doubled in size.
2. Prepare the butter block: Place the cold butter between two sheets of baking paper and roll it into a thin square (about 20 × 20 cm). Keep it chilled.
3. Laminating the dough: Roll out the risen dough into a square twice the size of the butter block. Place the butter in the center and fold the dough over it like an envelope. Roll into a long rectangle and fold it into thirds (like a letter). Chill for 30 minutes. Repeat this rolling + chilling process two more times (3 times total) to create delicate layers. 
   
   
   
4. Shape the cruffins: Roll the dough into a rectangle (about 40 × 30 cm), brush lightly with butter, roll into a log, and cut into 12 equal pieces. Roll each piece into a strip, then spiral it into a “nest” shape and place it into a greased muffin tin.
5. Final rise: Cover and let them rise for another 30–40 minutes.
6. Bake: Preheat the oven to 190 °C (375 °F) or 180 °C (350 °F) fan. Bake for 25–30 minutes, until golden brown and beautifully puffed.
7. Fill and finish: While still warm, fill the cruffins with chocolate spread or ganache using a piping bag. Dust with powdered sugar and sprinkle with chopped hazelnuts if you like.

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Tip: For an ultra-decadent version, slice each cruffin in half, spread extra chocolate inside, and dust with cocoa – it becomes a mini chocolate cake without the effort.

Fun fact: Cruffins first rose to fame in San Francisco, where people lined up outside bakeries an hour before opening just to get their hands on a fresh batch.

❓ FAQ

How long do cruffins stay fresh?
They’re best eaten fresh but will stay soft for up to 2 days in an airtight container. You can also freeze them and reheat before serving.

Can I use store-bought puff pastry?
Yes, but the result won’t be as airy and layered. Homemade laminated yeast dough gives that signature croissant-like texture.

How can I customize them?
Swap the chocolate filling for vanilla cream, lemon curd, salted caramel, or even a fruit jam for a seasonal twist.

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