The Laminated Luxury Series — No. 6 of 8
The cruffin — a muffin-shaped croissant spiral — is the series’ most dramatic format. Laminated dough is rolled tightly, cut into spirals, and baked upright in a muffin tin until the layers fan outward like a bloom. This version fills each spiral with cardamom custard and finishes with a burnt caramel that sets to a glassy, amber shell.
The result is extraordinary: a pastry that shatters on the outside, yields a warm spiced custard within, and carries the deep bittersweet note of properly burnt caramel throughout.
Chef’s Note
Cardamom must be freshly ground. Pre-ground cardamom is a shadow of the real thing — the volatile oils dissipate within days of grinding. Buy green pods, crack them, remove the seeds, and grind immediately before use.
Burnt caramel is not a mistake — it is a technique. Take the sugar 30 seconds past the point of comfort. The bitterness that develops is the counterweight to the sweetness of the custard and the richness of the laminated dough.
Ingredients
The Dough
- 500g strong bread flour, 10g salt, 80g sugar, 10g yeast, 300ml cold milk, 30g softened butter
- 280g European-style butter (84% fat), cold — for lamination
Cardamom Custard
- 500ml whole milk
- 1.5 tsp freshly ground green cardamom (from ~12 pods)
- 5 egg yolks, 120g caster sugar, 40g cornflour, 30g cold butter
Burnt Caramel & Finish
- 200g caster sugar, 60ml warm double cream, 30g butter, 1 tsp fleur de sel
- Fleur de sel and crushed cardamom pods to garnish
Method
Laminate the dough over two days. Roll to 3mm × 30cm wide, spread cold cardamom custard across the surface, roll into a log, cut into 6cm rounds and place cut-side up in a buttered muffin tin. Proof 1.5–2 hours at 24°C. Brush with egg wash and bake at 190°C (fan) 20–22 minutes. Once cool, pipe additional custard into each spiral. Cook sugar to dark mahogany caramel, add warm cream, butter, and fleur de sel. Spoon over each cruffin. Garnish with crushed cardamom and fleur de sel.
The Interior
The Laminated Luxury Series
← No. 5 — Rose & Lychee Croissant Tart | You are reading No. 6 — Cardamom & Burnt Caramel Cruffin
Next: No. 7 — Pistachio & Raspberry Croissant Ring →
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