The Strawberry Vanilla Bean Cronut is a delightful fusion of a croissant and a doughnut, combining the flaky layers of a croissant with the deep-fried indulgence of a doughnut. Filled with luscious vanilla bean cream and topped with a fresh strawberry glaze, this dessert is as beautiful as it is delicious.
Why You’ll Love This Recipe
- Combines the best of two beloved pastries: croissants and doughnuts.
- A rich, creamy vanilla bean filling that pairs perfectly with the tart strawberry glaze.
- Perfect for special occasions or a gourmet treat at home.
- Can be made ahead and stored for convenience.
- Versatile: customize the flavors or toppings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cronut Dough:
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Milk
- Unsalted butter
- Eggs
For the Vanilla Bean Filling:
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla bean or vanilla bean paste
- Egg yolks
- Cornstarch
For the Strawberry Glaze:
- Fresh strawberries
- Powdered sugar
- Lemon juice
Directions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix in milk, eggs, and softened butter to form a smooth dough. Allow it to rest and rise until doubled in size.
- Layer the Butter: Roll out the dough into a large rectangle. Spread a thin layer of butter over two-thirds of the dough, fold it in thirds, and refrigerate. Repeat the folding process several times to create flaky layers.
- Shape the Cronuts: Roll out the dough and cut it into doughnut shapes using a cutter. Place them on a lined tray, cover, and let them proof until puffed.
- Deep Fry: Heat oil in a large pot to 350°F (175°C). Fry the cronuts in batches, flipping once, until golden brown and puffed. Drain on paper towels.
- Make the Filling: In a saucepan, heat milk, cream, sugar, and vanilla until warm. Whisk egg yolks with cornstarch and gradually temper with the warm milk mixture. Cook until thickened, then chill.
- Prepare the Glaze: Puree fresh strawberries and mix with powdered sugar and lemon juice to form a smooth glaze.
- Assemble the Cronuts: Pipe the vanilla bean filling into each cronut. Dip the tops in the strawberry glaze and allow to set. Serve immediately or store as directed.
Servings and Timing
- Servings: 10-12 cronuts
- Prep Time: 3 hours (including dough chilling and proofing)
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
Variations
- Chocolate Lovers: Substitute the vanilla bean filling with a rich chocolate ganache.
- Citrus Twist: Add lemon or orange zest to the dough and glaze for a bright, tangy flavor.
- Nutty Delight: Sprinkle chopped toasted almonds or pistachios over the glaze for added crunch.
- Jam-Filled: Swap the vanilla filling for your favorite jam, such as raspberry or apricot.
Storage/Reheating
- Storage: Store unglazed cronuts in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh the crispiness.
- Freezing: Freeze unfilled cronuts for up to 1 month. Thaw at room temperature and reheat before assembling.
FAQs
What is a cronut?
A cronut is a pastry hybrid that combines the laminated layers of a croissant with the frying technique of a doughnut.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it overnight.
Do I need special equipment to make cronuts?
You’ll need a rolling pin, doughnut cutter, and a piping bag for filling.
Can I use frozen strawberries for the glaze?
Yes, thaw them first and drain any excess liquid before blending.
How do I know when the oil is ready for frying?
Use a thermometer to ensure the oil reaches 350°F (175°C) for perfect frying.
What can I do with leftover glaze?
Use it as a topping for pancakes, waffles, or ice cream.
Can I bake the cronuts instead of frying?
While traditional cronuts are fried, you can bake them at 375°F (190°C) until golden brown for a lighter version.
How do I prevent soggy cronuts?
Make sure the oil temperature stays consistent and drain the fried cronuts on paper towels immediately.
What is the best way to fill a cronut?
Use a piping bag fitted with a long nozzle to insert the filling into the sides of the cronut.
Can I use store-bought puff pastry instead?
Yes, though it won’t have the same richness as homemade dough, it’s a great shortcut.
Conclusion
The Strawberry Vanilla Bean Cronut is a decadent treat that’s sure to impress. With its flaky layers, creamy filling, and vibrant glaze, it offers a gourmet experience that’s perfect for any special occasion. Follow the recipe and tips to enjoy this indulgent pastry right at home!
Strawberry Vanilla Bean Cronut
- Prep Time: 2 hours (plus overnight chilling)
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes (plus overnight chilling)
- Yield: 12 cronuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A Strawberry Vanilla Bean Cronut is a delightful pastry that combines the flaky layers of a croissant with the shape and indulgence of a donut. This version is filled with a rich vanilla bean pastry cream and a sweet strawberry jam, offering a harmonious blend of flavors and textures.
Ingredients
For the Dough:
- 250g bread flour
- 250g all-purpose flour
- 15g instant yeast
- 12g kosher salt
- 40g granulated sugar
- 65g egg whites (about 2 large eggs)
- 190g water or milk
- 100g unsalted butter, softened
For the Lamination:
- 125g unsalted butter, softened
For the Vanilla Bean Pastry Cream:
- 250g whole milk
- 50g granulated sugar
- 20g egg yolk (about 1 large egg yolk)
- 50g whole egg (about 1 large egg)
- 3g vanilla paste or extract
- 15g all-purpose flour
- 15g cornstarch
For the Strawberry Jam:
- 250g fresh strawberries, hulled and sliced
- 100g granulated sugar
For the Strawberry Sugar:
- 50g freeze-dried strawberries, crushed into a fine powder
- 67g granulated sugar
For Frying:
- Canola or grapeseed oil
Instructions
Day 1: Prepare the Dough
- Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, combine the bread flour, all-purpose flour, instant yeast, kosher salt, and granulated sugar.
- Add Wet Ingredients: Add the egg whites and water (or milk) to the dry mixture. Mix until the dough begins to come together.
- Incorporate Butter: Gradually add the softened butter, one piece at a time, mixing continuously until fully incorporated. Continue kneading until the dough is smooth and elastic, and it pulls away from the sides of the bowl.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 90 minutes, or until doubled in size.
- Chill Dough: After the initial rise, gently deflate the dough, shape it into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Day 2: Lamination and Fillings
Lamination:
- Prepare Butter Layer: Place the softened butter between two sheets of parchment paper and shape it into a thin, even rectangle measuring approximately 7×8 inches (18×20 cm). Chill briefly if it becomes too soft.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a rectangle twice the size of the butter layer.
- Encase Butter: Place the butter layer onto one half of the dough rectangle. Fold the other half over the butter, sealing the edges to encase the butter completely.
- First Fold (Single Turn): Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Second and Third Folds: Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. After the third fold, wrap the dough and refrigerate for at least 1 hour.
Vanilla Bean Pastry Cream:
- Heat Milk: In a saucepan, bring the milk and vanilla paste (or extract) to a simmer over medium heat.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the egg yolk, whole egg, granulated sugar, flour, and cornstarch until smooth.
- Temper Eggs: Gradually pour a third of the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Cook Cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
- Chill: Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until fully chilled.
Strawberry Jam:
- Macerate Strawberries: In a saucepan, combine the sliced strawberries and granulated sugar. Let sit for 15 minutes to release juices.
- Cook Jam: Place the saucepan over medium heat and bring to a simmer. Cook, stirring occasionally, until the mixture thickens to a jam-like consistency, about 10-15 minutes.
- Strain and Chill: If desired, strain the jam to remove seeds. Transfer to a jar and refrigerate until needed.
Day 3: Shaping, Frying, and Assembly
- Roll Out Dough: On a lightly floured surface, roll the laminated dough to a thickness of about 0.5 inches (1.25 cm).
- Cut Cronuts: Using a 3.5-inch (9 cm) round cutter, cut out circles of dough. Use a smaller cutter to remove the center of each circle, creating a donut shape. Place the cut cronuts on a baking sheet lined with parchment paper.
- **Proof Cover the cronuts lightly with plastic wrap and let them proof at room temperature for about 90 minutes, or until they have risen slightly.
Notes
- Lamination Tips: Ensure the butter block and dough are at a similar consistency when laminating. If the butter is too hard, it will crack, and if it’s too soft, it will melt into the dough.
- Oil Temperature: Maintain the frying oil at 350°F (175°C) for consistent results. Use a thermometer to avoid burning or undercooking the cronuts.
- Make Ahead: You can prepare the dough a day in advance and store it in the refrigerator. Laminated dough can also be frozen for up to 1 week—thaw overnight in the fridge before shaping.
- Custom Fillings: Feel free to experiment with other fillings like lemon curd, chocolate ganache, or caramel instead of vanilla bean pastry cream and strawberry jam.
Your email address will not be published. Required fields are marked *