Churro Cruffin
Pastry Cream, Almonds, Cinnamon, Toffee Caramel
Pastry Chef Julissa Escobedo of Vesta Coffee Roasters | Las Vegas, NV
Yield: 28 croissants
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
INGREDIENTS
Croissant Dough:
1.685 kilograms King Arthur unbleached bread flour
413 grams whole milk
203 grams granulated sugar
175 grams unsalted butter
34 grams kosher salt
36 grams active dry yeast
25 grams honey
1 kilogram 82% unsalted butter, 15-inch by 12-inch shaped and chilled
Pastry Cream:
141 grams granulated sugar
24 grams cornstarch
126 grams eggs
313 grams heavy cream
313 grams whole milk
20 grams Nielsen-Massey pure vanilla paste
72 grams unsalted butter
Kosher salt
Almond-Cinnamon Filling:
278 grams unsalted butter
217 grams brown sugar
158 grams almond flour
122 grams eggs
25 grams ground cinnamon
Toffee Caramel:
452 grams brown sugar
144 grams corn syrup
118 grams unsalted butter
247 grams heavy cream
10 grams Nielsen-Massey pure vanilla paste
Kosher salt
To Assemble and Serve:
Powdered sugar
METHOD
For the Croissant Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients and 470 grams water. Mix 4 minutes on low speed. Increase speed and continue mixing until the dough is smooth and gluten is fully developed. Transfer to a floured work surface and shape into 3-kilogram boules. Wrap in plastic wrap and let rest 30 minutes at room temperature. Once proofed, unwrap dough and shape into rectangles. Wrap tightly in plastic wrap and freeze overnight. The next day, run dough through a sheeter until 10-millimeters thick. Transfer to a floured work surface and cut into a 30-inch by 24-inch rectangle. Top bottom half with butter block and fold the dough over it to seal. Pass through sheeter until 6-millimeters thick. Return to floured work surface and perform 1 double fold followed by 1 single fold. Wrap in plastic wrap and freeze until firm.
For the Pastry Cream:
In a mixing bowl, combine sugar and cornstarch. Add eggs and mix until fully incorporated. Set aside. In a saucepan over medium heat, bring cream, milk, and vanilla to a simmer. Temper 1 cup cream mixture into the egg mixture. Add to pan with egg mixture and whisk until thickened. Stir in butter. Season with salt.Transfer to a mixing bowl set over an ice bath. Let cool. Transfer to a nonreactive container and refrigerate.
For the Almond-Cinnamon Filling:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add eggs and mix until fully incorporated. Add remaining ingredients and mix until well combined. Transfer to an airtight container and set aside.
For the Toffee Caramel:
In a large saucepan over medium heat, combine corn syrup and butter until melted. Add sugar and cook until mixture reaches 266°F. Add remaining ingredients and bring to a boil. Cook 2 minutes, stirring constantly. Transfer mixture to a heat-safe container set over an ice bath. Cover and let cool. Transfer to a piping bag and set aside.
To Assemble and Serve:
Heat oven to 350°F. On a clean work surface, sheet Croissant Dough until 3-millimeters thick and 14-inches wide. Trim edges. Spread desired amount Almond-Cinnamon Filling over top. Fold dough in half to seal. Cut into 2-inch by 7-inch rectangles. Using a paring knife, starting a quarter from the top of the rectangle, make 2 vertical cuts to create 3 even strips. Braid the strips tightly, then roll over to shape. Transfer to a greased muffin mold and let proof at room temperature until doubled in size. Transfer molds to a sheet tray and bake croissants 25 minutes, or until golden brown. Let cool. Once cooled, remove from molds and make 1 small hole in each top. Fill with 40 grams Pastry Cream and 20 grams Toffee Caramel. Top with sugar.
