Details page sections

Desserts

Tiramisu Cruffins

Name: Tiramisu Cruffins
Prep time: 1 h
Cook time: 25 min
Yield: 12
Ingredients: For the dough; 2 tsp dried yeast; 150ml lukewarm water; 150ml cold water; 2 tsp lemon juice; 450g plain flour, plus extra for rolling out; 50g Chelsea Raw Caster Sugar; 1 tsp fine salt; 280g unsalted butter, chilled & chopped in 1cm cubes; For the chocolate filling; 75g butter, softened; 3 tbs cocoa powder; 100g Chelsea Dark Cane Sugar; 50gms Chelsea Golden Syrup, gently warmed; For the coffee mascarpone cream; 250g mascarpone; 1 tsp vanilla essence; 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust; 2 tsp instant coffee granules

Preparation

1 hours

Bake

25 mins

Difficulty

Moderate

Servings

If you love croissants and tiramisu, these Tiramisu Cuffins with flaky croissant style pastry, choc filling and creamy coffee mascarpone could be for you. The perfect weekend baking project.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

For the dough

2 tsp dried yeast
150ml lukewarm water
150ml cold water
2 tsp lemon juice
450g plain flour, plus extra for rolling out
50g Chelsea Raw Caster Sugar
1 tsp fine salt
280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

75g butter, softened
3 tbs cocoa powder
100g Chelsea Dark Cane Sugar
50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

250g mascarpone
1 tsp vanilla essence
4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
2 tsp instant coffee granules

Additional tips

Tasting notes:
Inspired by the classic Italian dessert tiramisu, these cruffins use Chelsea Dark Cane Sugar to add a deep caramel flavour to the chocolate filling. Chelsea Golden Syrup adds an easy glaze with a light caramel flavour.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Raw Caster Sugar

Delicately flavoured with a...

details

Dark Cane Sugar

A moist, dark brown sugar...

details

Reviews

What did you think of this recipe?

Method

In a small bowl, add the yeast to the lukewarm water, stir until dissolved.

In another small bowl, add the lemon juice to the cold water.

In a large bowl, mix together the flour, Chelsea Raw Caster Sugar and salt. Toss in the cubes of chilled butter. Add the yeast and lemon waters into the bowl, mixing quickly with a large metal spoon.

Turn onto a floured work surface and knead lightly with clean hands. Shape into a loose rectangle, wrap in cling film and chill in the freezer for 15 minutes.

Flour the work surface and roll the pastry into a long even rectangle about 45 x 15 cm.

Fold the pastry in thirds, one end over the other. Press down the loose ends, turn it over, roll out again and fold in 3, repeat another 3 times. You should end up with a smooth dough with thick streaks of butter. Wrap and chill for at least 1 hour.

Prepare the chocolate filling by stirring together the cocoa powder, Chelsea Dark Cane Sugar and butter, to make a smooth thick paste. Cover until ready to use.

Return the dough to a floured board, cut in 4. Cover and return 3 quarters to the fridge.

Roll the first quarter into a thin 30 x 40cm rectangle. Cut into three 10x40 cm strips. Spread each strip lightly with the chocolate filling and fold in half lengthways, roll into a tight spiral. Place each cruffin with cut edges upward in a lightly buttered 12-hole muffin pan and repeat with the remaining 2 strips of pastry.

Roll out the remaining chilled dough, one section at a time and repeat filling and rolling to make 12 cruffins. Cover with a clean tea towel and place in a warm (not hot) space for about 2 hours or until they have doubled in size.

Bake in a preheated oven at 170°C for 20-25 minutes until risen, flaky and golden brown. While still warm use a large wooden spoon handle and gently press down the centre of the cruffin (about halfway down) to make room for the mascarpone. Brush with warmed Chelsea Golden Syrup to glaze then allow to cool.

In a small bowl, add 2 teaspoons of boiling water to the coffee granules and dissolve fully.

In a separate medium bowl, add the mascarpone, vanilla and Chelsea Icing Sugar, mix well. Loosely swirl through the dissolved coffee so you have a ripple effect. Transfer to a piping bag with a wide nozzle, place the nozzle deeply in each cruffin to pipe a generous amount of coffee cream into each one.

Serve immediately or chill until required.