A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.
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The first known Cruffin to be created was by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013.[1][2][3][4] The Cruffin was later popularized and trademarked by Mr. Holmes Bakehouse, from San Francisco. Since then, there have been multiple variations of the cruffin found all over the world.
History edit
The cruffin was originally created by Lune Croissanterie for Everyday Coffee, Melbourne, in July 2013.[1]
United States edit
The cruffin was popularised in San Francisco by Australian pastry chef Ry Stephen and co-owner Aaron Caddel of Mr. Holmes Bakehouse in November 2014.[5]
In March 2015, Stephen claims the store was broken into and the recipe binders that hold the recipe for cruffins, and 230 other recipes, were stolen. Other things such as money, baking equipment, an iPad, computers were left untouched, and no one was ever charged.[6]
Ukraine edit
In recent years, cruffins have been very popular in Ukrainian cuisine for Easter. People prepare them in addition to or instead of the traditional Easter Paska cake.
See also edit
- Cronut – a croissant/doughnut pastry invented by Chef Dominique Ansel in 2013
- List of pastries
References edit
- ^ a b "The Vision Eclectic". Broadsheet Sydney. Retrieved 2015-10-08.
- ^ "Lune Croissanterie". Broadsheet Melbourne. Retrieved 2015-10-08.
- ^ "Cruffin craze - Videos - Today - 9Jumpin". 9Jumpin. Retrieved 2015-10-08.[permanent dead link]
- ^ "Everyday Coffee on Instagram: "Croissant Pastry + Muffin Tin = Cruffin. We have 6. We have the only 6. There's Nutella in them. This is not a joke. #dontsleep #snoozelose…"". Instagram. Retrieved 2015-10-08.
- ^ "Instagram-Famous Mr. Holmes Bakehouse Drawing Crazy Crowds". Sf.eater.com. 3 February 2015. Retrieved 5 October 2018.
- ^ Pogash, Carol (6 March 2015). "During Bakery Break-In, Only Recipes Are Taken". The New York Times. Retrieved 5 October 2018.