If you have a sweet tooth and a love for innovative pastries, this Strawberry Vanilla Bean Cronut Recipe is bound to become a new favorite. Imagine the flaky, buttery layers of a croissant combined with the irresistible shape and indulgence of a donut, filled generously with a luscious vanilla bean pastry cream and vibrant strawberry jam. Every bite offers a heavenly blend of creamy, fruity, and golden-fried goodness that’s surprisingly easy to make at home. It’s a beautiful treat to impress friends, celebrate a special occasion, or simply delight yourself with an extraordinary dessert experience.

Strawberry Vanilla Bean Cronut Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role—they are simple yet essential to achieve that perfect balance of flavor, texture, and color. From the flaky puff pastry to the aromatic vanilla bean in the pastry cream, each element comes together in harmony.

Puff pastry (1 sheet, thawed): This creates the distinctive flaky, buttery layers that define the cronut’s delightful texture.
Vegetable or canola oil (for frying): Neutral oil with a high smoke point ensures crisp golden cronuts.
Strawberry jam (1/2 cup): Adds natural sweetness and vibrant fruity flavor that complements the creamy filling.
Heavy cream (1/2 cup): Richness and silkiness in the vanilla bean pastry cream.
Whole milk (1/2 cup): Balances the cream’s richness to create a perfect custard texture.
Vanilla bean or vanilla bean paste (1 bean or 1 teaspoon paste): The star ingredient that infuses the cream with fragrant, intense vanilla.
Egg yolks (3 large): Provide body and silkiness while thickening the pastry cream.
Granulated sugar (1/4 cup): Sweetens the custard perfectly without overpowering.
Cornstarch (2 tablespoons): Ensures the pastry cream thickens smoothly and holds its shape.
Butter (1 tablespoon): Adds a glossy finish and luscious depth to the pastry cream.
Powdered sugar (1/4 cup): For a delicate dusting that adds visual appeal and a gentle sweetness.

How to Make Strawberry Vanilla Bean Cronut Recipe

Step 1: Preparing the Puff Pastry

Begin on a lightly floured surface by unfolding your sheet of thawed puff pastry. To create extra flaky layers, fold it over itself several times, then gently roll it out to about half an inch thick. Using a round cutter, cut out larger donut shapes, then use a smaller cutter to create the hole in the center. Stack two pastry rings atop one another, pressing lightly to seal the edges. This layering step is key to that irresistible, layered texture. Place your formed cronuts on a parchment-lined tray and pop them into the freezer for 30 minutes—chilling helps them hold their shape when frying.

Step 2: Making the Vanilla Bean Pastry Cream

While the pastry chills, it’s time to make the dreamy vanilla bean custard filling. Pour the heavy cream and whole milk into a saucepan, add your split vanilla bean or vanilla bean paste, and warm over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly drizzle the hot milk mixture into the yolks while whisking constantly—this tempers the eggs, preventing curdling. Return everything back to the saucepan and cook over medium heat, whisking constantly until the cream thickens to a pudding-like consistency. Remove from heat, stir in the butter for richness, then transfer to a bowl and chill completely. This luscious cream is absolutely worth the wait!

Step 3: Frying the Cronuts

Heat your oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the cronuts in batches, carefully turning after 2 to 3 minutes, until they are puffed up and a beautiful golden brown on both sides. Drain each batch on paper towels to remove excess oil, then let them cool slightly—if they are too hot, the filling will melt out when you slice them.

Step 4: Filling and Finishing

Once cooled, slice each cronut horizontally to create two even layers. Spread a generous spoonful of the vanilla bean pastry cream on the bottom half, then add a dollop of strawberry jam before topping with the other half. For the ultimate finishing touch, dust the tops with powdered sugar. This step not only looks stunning but adds a gentle sweetness that perfectly balances the rich layers within.

How to Serve Strawberry Vanilla Bean Cronut Recipe

Garnishes

To elevate your cronuts and impress guests, fresh sliced strawberries or a few whole berries make a lovely garnish. A sprinkle of finely chopped toasted almonds or a light drizzle of melted white chocolate can bring added texture and elegance. Don’t underestimate the charm of a few delicate edible flowers for a whimsical touch that says you put love into every detail.

Side Dishes

This dessert pairs wonderfully with a simple cup of freshly brewed coffee or a fragrant cup of Earl Grey tea. To keep the focus on the cronut’s richness, opt for something light and refreshing like a mint-infused iced tea or sparkling water with lemon. If you’re making it for brunch, a fresh fruit salad or lightly dressed greens add a crisp counterpoint that balances sweetness.

Creative Ways to Present

For a show-stopping display, arrange your cronuts on a tiered dessert stand adorned with seasonal fruit and mint leaves. You can also serve them individually on pretty plates with a small scoop of vanilla ice cream or a dollop of whipped cream on the side. If feeling playful, stack two cronuts and drizzle with a strawberry glaze for a decadent “cronutter” treat that’s sure to spark conversation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the puff pastry’s signature flakiness will soften over time, so enjoy them as soon as possible for the best texture.

Freezing

While freezing fully assembled cronuts isn’t recommended due to the filling’s delicate nature, you can freeze the cut, sealed but unfried pastry rings. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to one month. When ready, thaw in the fridge before frying and filling.

Reheating

To revive the crispy texture, warm leftover cronuts gently in a preheated oven at 325°F (160°C) for about 5 minutes. Avoid microwaving as it can make the dough soggy and the filling runny. A warm cronut tastes almost as good as fresh from the fryer!

FAQs

Can I use store-bought vanilla extract instead of vanilla bean?

Yes, you can substitute 1 teaspoon of pure vanilla extract if you don’t have a vanilla bean or vanilla bean paste. The flavor won’t be as intense or aromatic, but it will still provide a lovely vanilla note to your pastry cream.

What type of jam works best for this recipe?

Strawberry jam is classic and balances perfectly with the vanilla bean custard, but you could also try raspberry or mixed berry jam for a slightly different fruity twist. Just make sure it’s smooth and not too chunky for easy spreading.

Is it necessary to freeze the cronuts before frying?

Freezing the assembled pastry rings helps them hold their shape and results in a crisper, puffier finished product. Skipping this step might lead to the layers collapsing or spreading too much during frying.

Can I bake the cronuts instead of frying?

While you could bake these, they won’t have the same crisp and rich texture you get from frying. The frying process is what wonderfully puffs and crisps the pastry, mimicking the traditional cronut’s signature texture.

How long can the pastry cream be stored?

The vanilla bean pastry cream can be stored in an airtight container in the refrigerator for up to three days. Always cover the surface with plastic wrap placed directly on the cream to prevent a skin from forming.

Final Thoughts

I truly hope you give this Strawberry Vanilla Bean Cronut Recipe a try because it’s one of those rare treats that manages to feel both fancy and totally doable at home. The layers of flaky pastry, the rich vanilla bean custard, and the sweet strawberry jam come together like a little celebration in every bite. Whether you’re sharing it with friends or indulging solo with a cup of coffee, this recipe is sure to brighten your day and leave you craving more.

Strawberry Vanilla Bean Cronut Recipe

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4.2 from 34 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 cronuts 1x
Diet: Vegetarian

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Description

A delightful hybrid pastry combining the flaky layers of a croissant with the shape and indulgence of a donut, filled with rich vanilla bean pastry cream and sweet strawberry jam. These homemade Strawberry Vanilla Bean Cronuts are fried to golden perfection, layered with luscious cream and jam, then dusted with powdered sugar for a perfect dessert or decadent treat.

Ingredients

Scale

Puff Pastry and Frying

1 sheet puff pastry, thawed
Oil for frying (vegetable or canola)

Filling

1/2 cup strawberry jam
1/2 cup heavy cream
1/2 cup whole milk
1 vanilla bean (or 1 teaspoon vanilla bean paste)
3 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter

Finishing

1/4 cup powdered sugar (for dusting)

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Instructions

Prepare the puff pastry: On a lightly floured surface, unfold the thawed puff pastry and fold it over itself several times to create additional layers. Roll gently to about 1/2 inch thickness to enhance flakiness and layering.
Cut and chill the cronuts: Use a round cutter to cut out donut shapes and a smaller cutter for the center holes. Stack two cut rings on top of each other, press lightly to seal the edges, and place on a parchment-lined tray. Freeze the shaped cronuts for 30 minutes to firm up before frying.
Make the vanilla bean pastry cream: In a saucepan, heat the heavy cream and whole milk with the split vanilla bean or vanilla bean paste over medium heat until just simmering. In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch together until smooth.
Temper the eggs: Slowly pour the hot milk mixture into the egg mixture while whisking continuously to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens to a custard consistency.
Finish and chill the pastry cream: Remove from heat, whisk in the butter until smooth, then transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, and chill completely in the refrigerator.
Fry the cronuts: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the frozen cronuts in batches for 2 to 3 minutes per side, or until they puff up and turn a deep golden brown. Use a slotted spoon to transfer them to paper towels to drain excess oil, then allow to cool slightly.
Assemble the cronuts: Carefully slice each fried cronut horizontally. Spread a spoonful of the chilled vanilla bean pastry cream and strawberry jam inside each cronut, sandwiching the layers together.
Finish and serve: Dust the filled cronuts generously with powdered sugar before serving for an elegant and sweet finish. Enjoy them fresh the same day for optimal crispness and flavor.

Notes

For extra flavor, add a touch of lemon zest to the pastry cream to add brightness.
Substitute fresh macerated strawberries instead of jam for a fresher fruit filling.
Cronuts are best enjoyed the same day they are made to experience their optimal crisp texture and freshness.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: French-American