Description

Strawberry Vanilla Bean Cronut is a decadent pastry that combines the flaky layers of a croissant with the shape and deep-fried indulgence of a doughnut. Filled with a luxurious vanilla bean pastry cream and topped with a vibrant strawberry glaze, this treat is perfect for anyone with a sweet tooth. The delicate balance of buttery, creamy, and fruity flavors makes it a showstopper for brunch, dessert, or special occasions.

Ingredients

Scale

For the Croissant Dough:

2 ¾ cups (350g) all-purpose flour
1 teaspoon salt
¼ cup (50g) granulated sugar
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup (180ml) warm milk
1 cup (225g) unsalted butter, cold and cubed

For the Vanilla Bean Pastry Cream:

2 cups (480ml) whole milk
½ vanilla bean, split and seeds scraped (or 1 teaspoon vanilla bean paste)
½ cup (100g) granulated sugar
3 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter

For the Strawberry Glaze:

1 cup (120g) powdered sugar
2 tablespoons strawberry puree (from fresh or frozen strawberries)
1–2 teaspoons milk (if needed to adjust consistency)

For Frying and Assembly:

Neutral oil (like canola or vegetable oil) for frying
Fresh strawberries (optional, for garnish)

Ingredient Highlights

Vanilla Bean: Adds a luxurious and aromatic flavor to the pastry cream, elevating it to a gourmet level.
Strawberries: Fresh or frozen strawberries create a natural, fruity glaze with a beautiful color.
Croissant Dough: The buttery, flaky layers of this dough are the foundation of the cronut’s texture.

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Instructions

Make the Croissant Dough:

Prepare the Dough: In a bowl, combine the flour, salt, sugar, and yeast. Add the warm milk and mix until a dough forms. Knead for 5-7 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Prepare the Butter Block: Place the cold butter cubes between two sheets of parchment paper. Roll into a rectangular block (about 6×8 inches). Chill for 20 minutes.
Laminate the Dough: Roll the dough into a rectangle (about 10×15 inches). Place the butter block in the center and fold the dough over it like an envelope. Roll out again and fold into thirds. Chill for 30 minutes. Repeat this rolling and folding process two more times.

Make the Vanilla Bean Pastry Cream:

Heat the Milk: In a saucepan, heat the milk and vanilla bean seeds (or paste) over medium heat until just steaming.
Whisk the Egg Mixture: In a bowl, whisk the sugar, egg yolks, and cornstarch until pale. Gradually pour the hot milk into the egg mixture, whisking constantly.
Cook the Pastry Cream: Return the mixture to the saucepan and cook over medium heat, whisking, until thickened. Remove from heat, stir in butter, and let cool completely. Chill in the refrigerator until ready to use.

Fry the Cronuts:

Cut the Cronuts: Roll out the laminated dough to ½-inch thickness. Use a round cutter (about 3 inches) to cut out doughnuts. Use a smaller cutter to cut out the centers. Chill for 30 minutes.
Fry the Cronuts: Heat oil in a deep pot to 350°F (175°C). Fry the cronuts in batches for 1-2 minutes per side, until golden brown. Drain on paper towels.

Make the Strawberry Glaze:

Prepare the Glaze: Mix the powdered sugar with the strawberry puree until smooth. Adjust consistency with milk, if needed.

Assemble the Cronuts:

Fill the Cronuts: Use a piping bag fitted with a small tip to fill the cooled cronuts with the vanilla bean pastry cream.
Glaze and Garnish: Dip the tops of the cronuts into the strawberry glaze and let it set. Garnish with sliced strawberries, if desired.

Prep Time: 1 hour
Cook Time: 1 hour

Nutrition

Calories: 400-450 kcal
Fat: 25g
Carbohydrates: 35g
Protein: 6g