Chai cruffins

Preheat the oven to 180 degrees.

Roll out the two rolls of croissant dough and cut along the dotted lines into three squares of dough (instead of six triangles). From the two rolls of croissant dough, cut a total of six squares. Gently press the remaining dotted lines closed with your fingertips.

Working per dough sheet: sprinkle with sugar and the Verstegen chai spice mix.

Then cut the dough vertically into 4 rectangular strips. Lay two strips on top of each other, making sure the top strip is 2 cm lower. Sprinkle with Verstegen fennel seeds.

Then roll up the chai cruffin and fold the bottom tightly. Place the dough in a muffin tin. Repeat with the remaining dough.

Bake the chai cruffins in the oven for 20 minutes until golden brown and cooked through.

Meanwhile, make the custard: heat the milk in a saucepan.

Beat the egg yolks with the sugar and stir in the cornstarch. Pour in the warm milk while whisking constantly, stirring until smooth.

Pour the mixture back into the pan and add the chai spice mix and freshly ground black pepper. Bring the custard to a boil, stirring constantly to prevent sticking.

Pour the custard into a bowl and immediately cover the surface with cling film to prevent a skin from forming. Let it cool completely.

Fill a piping bag with the cooled custard and fill the chai cruffins from the bottom with the custard.