Malted milk cruffins
Makes 8 | prep 25 mins | total time
Malted milk cruffins
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Makes 8 | prep 25 mins | total time
Cruffins are just one of a range of baking hybrids storming Instagram. Part croissant, part muffin, they are simple to make using ready-made puff pastry and chocolate spread. We’ve filled ours with a malted milk custard for extra indulgence
Rate
Nutritional information (per serving)
Calories
412Kcal
Fat
24gr
Saturates
12gr
Carbs
46gr
Sugars
28gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Ingredients
- 50g soft salted butter, plus extra to grease
- 75g chocolate spread
- 1 x 375g sheet ready-rolled puff pastry
- plain flour to dust
- 100g caster sugar, for dipping
For the malted milk custard
- 2 large egg yolks
- 30g caster sugar
- 15g plain flour
- 1 tsp cornflour
- 150ml milk
- 1 tbsp Ovaltine malted milk powder
To decorate
- about 15 Maltesers, roughly chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6; grease 8 holes of a muffin tin. Combine the butter and chocolate spread.
- Unroll the pastry onto a lightly floured surface and roll it out so it’s slightly longer and wider. Cut in half lengthways and brush each piece with half of the chocolate spread mixture. Roll each half up along the longest edge as tightly as you can, then using a sharp knife cut it all the way down the centre lengthways, so you have two lengths. Cut each of these lengths in half. Take each piece and roll it around your finger like a snail, then tuck it into the muffin tin. Repeat until you have 8 cruffins. Bake for 25-30 minutes, or until golden and risen. When cool enough to handle, twist out of the tin and cool on a wire rack. Once cool, roll in the sugar to coat.
- Meanwhile, whisk together the egg yolks, sugar and both flours in a bowl. Put the milk and Ovaltine in a pan and heat over a medium heat until it reaches boiling point. Remove from the hob and slowly whisk into the egg mixture. Pour this back into the pan and continue to cook for 8-10 minutes, stirring frequently, until thickened. Remove from the heat and cover with clingfilm to prevent a skin from forming.
- Using a plain piping nozzle, make a hole in the centre of each cruffin, removing a little of the pastry. Pipe the custard into the core of the cruffin and finish with a sprinkle of Maltesers. Best eaten on the day of baking.
