Macadamia Cruffin with Myrtle Sugar


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Golden, flaky croissant pastry filled with macadamia and creme patissiere.

You’ll need: 1 egg.

Before Bed (Approx 9pm – 10pm)

  1. Remove cruffins from the freezer. Place on a baking tray in their casing. Cover loosely with a tea towel.
    Note: To prevent sticking, place a sheet of baking paper over the cruffins before covering with the tea towel.
  2. Pop the piping bag containing the fill in the fridge to thaw overnight.
  3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

  1. Preheat oven 180C°. Carefully remove the tea towel.
  2. Gently egg wash cruffins with lightly beaten egg.
  3. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.


  1. Once baked, remove cruffin from the case and roll in sugar. Allow to cool.
  2. Use a paring knife to create a hole through the middle of the cruffin, being careful not to pierce the base.
  3. Cut the tip off the piping bag, insert bag in the hole and fill, being careful not to overfill. 
  4. Pipe a small amount of curd on top and sprinkle with crumble.

Cruffin: Premium NSW Wheat, whole milk, Pepe Saya butter, brown sugar, yeast, salt, improver.

Macadamia Creme Patissiere: Milk, sugar, glycerinem yolk, flour, cornflour, roasted macadamia.

Bitter Honeycomb Crumble: Sugar, glucose, honey, bi-carb, brown sugar, milk powder, butter, salt.

Native Myrtle Sugar: Sugar, desert lime powder.

Allergens: Wheat, dairy, eggs, nuts


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