The cruffin you have been searching for. 54% hydration, Vanilla custard filling and Jam

This is the cruffin recipe you have been looking for😉 #cruffins #croissant #bakerywork Follow me on Instagram! 👉👈 You can send me pictures or ask questions. I check’em every day! Link to Anova precision oven Vanilla Danish dough 500g Flour 60g Sugar 10g Salt 1 Vanilla pod 110g Milk 100g Water 60g Egg (If your egg weighs around 50g just add some water to make it to 60, or just don’t worry about it, 52% hydration will have no issue.) 40g Butter room temp 24g Fresh yeast (12g instant dry yeast) 250g Unsalted butter for lamination ( I use president ) You may need to increase or decrease hydration to suit your flour. Pastry cream 250g Cream 250g Milk 100g Egg yolk 100g Sugar 20g Cornflour 10g plain flour (use 20g plain flour if you want your cream pat to be stiffer) Timestamps 00:28 Butter block 01:00 Danish dough 01:46 DDT calculation 02:41 Windowpane and bulk fermentation 04:08 3 Lock-in 04:43 1. Single fold(3fold) 05:30 2. Single fold(3fold) 06:05 Final roll-out & portioning 07:15 Shaping 09:09 Proofing 09:21 Cream pat 10:09 Baking cruffins Credit ————————————————————————————————— Music: When I Was A boy by Tokyo Music Walker Stream & Download : Creative Commons — Attribution 3.0 Unported — CC BY 3.0 —————————————————————————————————