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Plant-Based Amatika Passion Fruit Cruffin
Made with Amatika 46%
An Original Recipe by Chef Betty Hung
Makes about 20 – 7 cm cube cruffins
*Flour Mix: 528 g bread flour, 792 g all-purpose flour
Recipe Step by Step
Starter
48g fresh yeast
216g water (18-20 C)
180g flour mix*
30g flour mix*, for sifting onto the top
Dough
1080g flour mix*
150g sugar
30g salt
80g coconut milk (17-19 % fat)
340g oat milk
132g plant-based butter
Lamination and Shaping
Butter pack roll-in: 900g plant-based butter
To shape, roll the dough to 30 cm in height and 4.25 cm thick. Trim off the edges and cut into 2.5 cm x 28 cm strips. Made a braided strip using three strips and roll it up so the ends are tucked on the bottom. Place each dough into greased 7 cm cube pans. (You can retard the dough if not baking right away.) Proof the dough at 26-28 C for 4-5 hours. Bake the pastries at 375 F for 20-30 minutes and let them cool before filling.
Passion Fruit Caramel
30g sorbitol
150g sugar
150g passion fruit puree
½ vanilla bean, seeds scraped
150g Passion Fruit Inspiration couverture
30g passion fruit puree
55g virgin coconut oil
Amatika Whipped Ganache
225gAMATIKA Chocolate, roughly chopped
15g cocoa butter
112g coconut milk (17-19 % fat)
12g glucose
12g invert sugar
½ vanilla bean, seeds scraped
1g salt
250g cold coconut milk (17-19 % fat)
Assembly and finishing
Pipe 20 g of passion fruit caramel and 30 g of whipped ganache into each cruffin. Coat the exterior of the cruffins with granulated sugar. Decorated the tops with more ganache and chocolate as desired.