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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://a-tale-of-two.com/strawberry-vanilla-bean-cronut-recipe/