Cupcake Croissant Picnic

Croissants are super crispy and yummy for dessert treats and even making sandwiches, the best part of a croissant is the crispy layers. This recipe merges the shape of a cupcake with the crispy qualities of a croissant. Here is the crispy recipe.

• Laminated Croissant Dough: 1 batch (approximately 1kg), already rolled and given its folds (chilled). Alternatively, use high-quality store-bought all-butter puff pastry sheets as a shortcut, though the texture will differ slightly.
• Fresh Raspberries (Inside): 1.5 cups (180g), divided. (Reserve some for topping).

For the Vanilla Bean Custard Cream (Filling)

• Whole Milk: 1 cup (240ml).
• Vanilla Bean: 1 whole pod, split and seeds scraped.
• Vanilla Extract: 1 tsp (5ml), for extra depth.
• Granulated Sugar: 1/2 cup (100g).
• Egg Yolks: 2 large (from the eggs in the carton).
• Cornstarch (or all-purpose flour): 2 tbsp (20g).
• Fine Sea Salt: 1/4 tsp.
• Butter: 1 tbsp (14g), unsalted.

For Toppings

• Fresh Raspberries (Topping): Reserved from above.
• Granulated Sugar: 1/2 cup (for dusting, optional).
• Powdered (Confectioners’) Sugar: For a final dusting.

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Equipment

• 12-cup standard muffin or cup-cake tin (greased well).
• Rolling pin and scraper (from the photo).
• Small saucepan and whisk.
• Piping bag.

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Phase 1: Making the Vanilla Bean Custard Cream (Must be chilled)

1. Infuse Milk: In a small saucepan, bring the whole milk to a low simmer. Add the scraped seeds and the entire empty pod of the vanilla bean. Turn off the heat and let it steep for 15 minutes. Discard the pod.
2. Combine Thickener: In a separate medium bowl, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until smooth and pale.
3. Temper & Cook: Re-warm the milk slightly. Gradually whisk about half of the hot milk into the egg mixture (this tempers the eggs). Pour the combined mixture back into the saucepan.
4. Thicken: Cook over medium-low heat, whisking constantly, until the mixture thickens significantly, breaks a boil, and is smooth. Whisk in the vanilla extract and butter.
5. Chill: Immediately transfer the custard to a bowl, press plastic wrap directly onto the surface (to prevent a skin), and refrigerate until completely cold.

Phase 2: Shaping the Cruffins

1. Prepare Tin: Lightly grease the 12-cup muffin tin with non-stick spray or melted butter.
2. Roll and Laminate: Take your chilled, laminated dough (as seen in Phase 2) and roll it out into a large, long rectangle (approx. 24×10 inches).
3. Add Raspberries (Optional but Recommended): Lightly crush about half of the fresh raspberries. Gently press them onto the surface of the dough.
4. Roll and Cut: Starting from the long edge, tightly roll the dough up into a cylinder. Trim the ends for neatness. Cut the cylinder into 12 equal-sized portions (about 1.5–2 inches each).
5. Placement (as seen in Phase 3): Turn each cut portion spiral-side up (you will see the lovely cross-section of the dough and crushed raspberries). Place one coil into each muffin tin cup. Do not press down.
6. Proof: Cover the tin with plastic wrap and let the cruffins rise at a slightly warm (75°F/24°C), draft-free spot for 1.5–2 hours, or until they have nearly doubled in size and look puffy and delicate.

Phase 3: Baking and Filling

1. Preheat Oven: Preheat your oven to 400°F (205°C).
2. Bake: Remove the plastic wrap and bake the proofed cruffins for 20–25 minutes. They should rise dramatically into tall, flaky towers (as seen in the “Finished Pastry” photo) and become a deep golden-brown.
3. Cool: Let the cruffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling completely.
4. Fill (Crucial Step): While they are still warm (but not hot), use a sharp paring knife or a piping tip to create a small, deep hole in the center of the cruffin top.
5. Pipe Custard: Transfer the cold vanilla bean custard to a piping bag fitted with a plain or star tip. Insert the tip deeply into the cruffin and pipe the cold custard in until you feel the cruffin expand and the custard begins to peek out the top.
6. Picnic ready!

Phase 4: Topping and Serving

1. Sugar Dusting: If desired, immediately toss the filled cruffins in a bowl of granulated sugar while the exterior is slightly warm to create a sugary crust.
2. Garnish: Place a few whole, fresh raspberries on the top of each cruffin, pressing them gently into the piped custard peak.
3. Serve: For a final dramatic effect (as seen in the finished pastry photo), give the entire tin a light dusting of powdered sugar.

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Tips for Success

• Proofing Temperature: Laminated dough is temperature-sensitive. Do not proof the cruffins in a hot place (e.g., in a warm oven), as the butter will melt out of the layers and ruin the lamination. A steady, mild ambient temperature is best.
• Vanilla Bean Real vanilla bean adds those signature black specks and a deep, complex flavor that is far superior especially in a custard.
• Super yummy picnic dessert.

Croissant cupcakes super genius! mv