Blend cold milk with yeast. Mix all dry ingredients with milk and yeast for 2 min. Then add 180 g of diced butter and mix for another 3 min. After this time, mix another 2 min on high speed. Set the dough aside on the counter to rest. After 30 min, roll out the dough with butter using the 3, 4, 3 method. Set aside to rest, roll out a strip of dough into a 70 x 30 cm rectangle. Then cut into 4 x 30 cm strips. Overlap two strips in the middle, roll into a roll and tuck the ends of the dough underneath. Arrange the rolls into rings 8 cm in diameter and 10 cm high. Pipe thermostable cream into each portion of the dough. Bake the set-out cruffins (3 h, temp 28°C) for 3 min at 200°C (steam 3, fan 2). Then for 15-20 min at 180°C (no steam, fan 1).

Combine egg yolks, sugar and starch. Heat the milk to 90°C and temper the egg yolks. Then create creme anglaise to 85°C. Pour over the chocolate with the orange and emulsify. Set aside in the refrigerator for 12 h. For plain cruffins without the thermostable cream, we can stuff them with chocolate crème pâtissière.