Corman
  • Baker-Pastry Chef

Cheesecake Cruffin

  • An original recipe from Arianna Trentini
  • Recipe calculated for 35 pieces
  • 5 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Express Butter 82% fat - Sheet Selection cream 35% fat
1
1

Croissant dough

  1. Mix the flour, yeast, and milk in a stand mixer using the paddle attachment.
  2. Once the gluten network has started to develop, add the honey and sugar.
  3. Finally, add the butter and salt and mix to fully develop the gluten network.

1700 g croissant flour 40 g fresh yeast 880 g milk 195 g sugar 45 g honey 350 g Traditional Butter 82% fat – Block 40 g salt 1000 g Express Butter 82% fat – Sheet
2
2

Red dough

(to apply to the 3200 g dough parcel)

  1. Remove 800 g of dough and add the red colouring.
  2. Proof both doughs at 26°C until doubled in volume.
  3. For the classic croissant dough, give one single turn, then run the dough through a sheeter to obtain a rectangle measuring 40 × 60 cm.
  4. Blast chill to 0°C together with the coloured dough.
  5. Let both doughs rest for 12 hours in the refrigerator.
  6. The next day, encase the lamination butter in the croissant dough.
  7. Give it one single turn. Place the red dough sheet on top of the plain croissant dough, moistening the surface slightly with water to ensure proper adhesion.
  8. Proceed with a final single turn. Roll the dough out to 60 × 40 cm.
  9. Let rest at 4°C for 30 minutes. Sheet to a thickness of 4 mm, then cut into rectangular strips measuring 3 × 15 cm.
  10. Take 3 strips at a time and layer them, offsetting each by 3 cm. Roll the strips around themselves to form a swirl.
  11. Then fold all three outer flaps of dough towards the centre, passing underneath.
  12. Place the resulting swirls into Pavoni FF 11 micro-perforated moulds.
  13. Proof at 27°C for approximately 3 hours.
800 g croissant dough 8 g powdered red water-soluble colouring
3
3

Whipped cheesecake filling

  1. Prepare a crème anglaise with the cream, vanilla, egg yolks, and sugar.
  2. Remove from the heat and add the gelatine mass.
  3. Pour over the cream cheese and blend using an immersion blender until smooth.
  4. Refrigerate for at least 12 hours before using.
500 g Selection cream 35% fat 2 g Bourbon vanilla 125 g egg yolks 75 g caster sugar 37 g gelatin mass 313 cream cheese
4
4

Red berry compote

  1. Heat the fruit purées to 40°C with the sugar (1) and dextrose.
  2. Add the pectin previously mixed with the sugar (2).
  3. Bring to a boil.
  4. Add the lemon juice and cool.
230 g raspberry puree 120 g strawberry puree 18 g sugar (1) 24 g dextrose 6 g pectin NH 37 g sugar (2) 10 g lemon juice
5
5

Baking and assembly

  1. Place a Ø4 cm insert in the proofed cruffins and bake at 170°C for approximately 15 minutes.
  2. Once cooled, whip the cheesecake cream. Pipe 10 g of red berry compote into the cavity of each cruffin.
  3. Then pipe 25 g of whipped cheesecake cream.
  4. Decorate the surface with fresh red berries, mint, icing sugar, and small piped dots of whipped cheesecake cream.
200 g fresh strawberries 100 g raspberries 50 g red currants 2 g mint sprigs
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Recipe - Cheesecake Cruffin
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