CRUFFINS WITH IRISH LIQUEUR-FLAVOURED CREAM
Ingredients
CRUFFINS
CREAM
A method of preparing
1
Defrost the Danish pastry sheet, then cut it into rectangles approx. 6 cm wide and approx. 12 cm long. Make two cuts on one side, halfway along the length. Twist the pieces of dough and place them in tulip paper molds. Pipe the Irish cream-flavoured filling into the centre, then leave to proof for approx. 45 min. Bake in the oven at approx. 200°C for approx. 25 min.
2
Whip the cream, then combine it with the Irish liqueur-flavoured cream filling. Pipe the cream into the baked and cooled cruffins and decorate as desired.
