The Strawberry Vanilla Bean Cronut is everything you want in a playful, impressive brunch treat: flaky, golden layers of pastry, a luscious vanilla bean pastry cream filling, and a vibrant, glossy strawberry glaze that makes every bite feel like a celebration. This delightful hybrid of croissant and donut channels classic French pastry techniques with a whimsical, fruity twist. Whether you’re sharing them at a special gathering or simply spoiling yourself at home, these cronuts turn any morning into something extraordinary.
Ingredients You’ll Need
Every component in this recipe has a purpose—bringing flavor, texture, and color to every gorgeous Strawberry Vanilla Bean Cronut. Using quality ingredients and following a few essential tips will help you achieve the perfect balance of crispy pastry, creamy filling, and fresh, fruity glaze. Here’s what you’ll need and why each is important:
- Puff pastry sheet (thawed): This is your shortcut to those signature flaky layers without hours of lamination—make sure it’s fully thawed for easy handling.
- Vegetable oil for frying: Neutral and high-smoke point, it ensures the cronuts fry up golden and crisp, not greasy.
- Granulated sugar: Sweetens both the cinnamon-sugar coating and the pastry cream, giving that essential classic donut vibe.
- Ground cinnamon: Adds a comforting warmth to the sugar coating, elevating the cronut’s flavor.
- Whole milk: The base for the pastry cream—use full-fat for that creamy, rich texture.
- Vanilla bean (seeds scraped) or vanilla bean paste: This is where the magic happens! Real vanilla infuses the pastry cream with deep, aromatic flavor and those beautiful black specks.
- Egg yolks: Give the pastry cream its signature custardy silkiness.
- Cornstarch: Thickens the pastry cream to the perfect consistency for piping.
- Unsalted butter: Whisked in at the end for a glossy, rich finish in the cream.
- Fresh strawberries (pureed and strained): The heart of the glaze—ripe berries give it a stunning color and real fruit flavor.
- Powdered sugar: Creates the smooth, pourable glaze that clings beautifully to each cronut.
- Lemon juice: A touch of brightness that lifts the strawberry glaze and balances sweetness.
How to Make Strawberry Vanilla Bean Cronut
Step 1: Prepare the Vanilla Bean Pastry Cream
Start by gently heating the milk and vanilla bean in a small saucepan until just steaming—this infuses the milk with rich vanilla flavor. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly stream in the hot milk while whisking to temper the eggs (so the cream stays silky, not scrambled!). Return everything to the saucepan and stir constantly over medium heat until it thickens to a soft custard. Remove from the heat, whisk in the butter, and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge while you work on the cronuts.
Step 2: Shape the Cronuts
On a lightly floured surface, unfold your thawed puff pastry. Fold it in thirds, like a letter, to start building up those layers. Give it a gentle roll, fold again, and repeat this process twice more—these extra folds will help you mimic that signature cronut texture. Roll the pastry to about 1/2-inch thickness, then use a donut cutter or two round cutters to shape your cronuts. Place them on a parchment-lined tray and let them chill in the fridge for 15 minutes; cold dough fries up flakier and holds its shape beautifully.
Step 3: Fry the Cronuts
Pour enough vegetable oil into a deep pot to reach a depth of at least 2 inches and heat to 350°F (175°C)—a thermometer here is your best friend for perfect, non-greasy cronuts. Fry the cronuts in batches, about 2 to 3 minutes per side, until they’re puffed and a deep golden brown. Transfer them to a paper towel-lined tray, then immediately roll them in a cinnamon-sugar mixture while still warm, so the sugar sticks perfectly.
Step 4: Fill with Vanilla Bean Pastry Cream
Once the cronuts are cool, it’s time for that dreamy filling! Spoon the chilled vanilla bean pastry cream into a piping bag fitted with a narrow tip. Insert the tip into the center of each cronut in 2 or 3 spots and gently fill until you feel the cronut plump up in your hand. Each bite will be filled with creamy, vanilla-flecked goodness.
Step 5: Glaze with Strawberry Perfection
For the final flourish, whisk together pureed, strained strawberries with powdered sugar and a touch of lemon juice until smooth and glossy. Dip the tops of each filled cronut into the glaze, letting the excess drip off. Set the cronuts on a rack or parchment to let the glaze firm up for a few minutes. The result? A Strawberry Vanilla Bean Cronut that’s as beautiful as it is delicious.
How to Serve Strawberry Vanilla Bean Cronut
Garnishes
A little extra flair never hurt anyone! Top each Strawberry Vanilla Bean Cronut with halved fresh strawberries, a sprinkle of freeze-dried strawberry crumbs, or even a dusting of powdered sugar for that bakery-fresh touch. Edible flowers or a few vanilla bean seeds scattered on top also add elegance and hint at the flavors inside.
Side Dishes
These cronuts are definitely the star of the show, but they pair beautifully with a big bowl of fresh berries, a pitcher of cold brew coffee, or a creamy vanilla latte. For a brunch spread, round things out with savory bites like quiche or a simple herbed frittata to balance the sweetness.
Creative Ways to Present
Transform your Strawberry Vanilla Bean Cronut into a showstopper by stacking them in a tiered display, serving on a slate platter with fresh fruit, or arranging them in colorful cupcake wrappers. For special occasions, you can even drizzle a little extra strawberry glaze in artistic zigzags or set up a DIY cronut bar with different glazes and toppings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Strawberry Vanilla Bean Cronuts (which is rare!), store them in an airtight container at room temperature for up to 1 day. For anything longer, pop them in the fridge to keep the pastry cream fresh, though the texture is best enjoyed the day they’re made.
Freezing
You can freeze unfilled, unfried cronut shapes for up to 1 month—just wrap them well and thaw in the fridge before frying. Once filled and glazed, freezing isn’t ideal as the cream and glaze can separate, but if you must, wrap each individually and thaw overnight in the refrigerator.
Reheating
To refresh day-old cronuts, pop them in a 300°F oven for a few minutes to crisp up the exterior. Avoid microwaving, as it can make them soggy. If already filled, keep reheating brief to avoid melting the pastry cream.
FAQs
Can I use store-bought pastry cream instead of homemade?
Absolutely! If you’re short on time, a high-quality store-bought vanilla pastry cream can stand in, though making your own really elevates the Strawberry Vanilla Bean Cronut with that fresh vanilla bean flavor.
Is it possible to bake instead of fry the cronuts?
While baking will yield a tasty pastry, you won’t get the same crispy, rich texture as frying. For an authentic Strawberry Vanilla Bean Cronut experience, frying is recommended—but you can always try baking for a lighter twist.
Can I use frozen strawberries for the glaze?
Yes! Thaw them first and strain well to remove excess liquid before pureeing. The flavor may be a touch less vibrant, but your glaze will still be delicious and beautifully pink.
What’s the best way to fill the cronuts without making a mess?
Using a piping bag fitted with a narrow tip gives you the most control. Insert the tip into a few spots around each cronut, squeezing gently until you feel resistance. Make sure the pastry cream is well-chilled for the tidiest results.
How do I know when the oil is the right temperature for frying?
A deep-fry thermometer is your best friend here. Aim for 350°F (175°C). If you don’t have one, drop in a small piece of pastry—if it sizzles and floats to the top, you’re good to go!
Final Thoughts
There’s something irresistibly joyful about making a batch of Strawberry Vanilla Bean Cronuts at home. With every flaky layer, creamy bite, and burst of strawberry glaze, you’ll find yourself coming back for more. If you’re looking to impress friends, treat your family, or simply indulge your own sweet tooth, this recipe is pure magic. Give it a try—you’ll never look at breakfast the same way again!
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Strawberry Vanilla Bean Cronut Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 6 cronuts
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Enjoy the delightful fusion of flaky puff pastry and rich vanilla bean pastry cream in this Strawberry Vanilla Bean Cronut recipe. These fried delicacies are rolled in cinnamon sugar, filled with a luscious vanilla bean custard, and topped with a tangy strawberry glaze, making them an irresistible French-American dessert perfect for any occasion.
Ingredients
Cronut Dough and Coating
- 1 sheet puff pastry (thawed)
- Vegetable oil for frying
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Vanilla Bean Pastry Cream
- 1 cup whole milk
- 1/2 vanilla bean (seeds scraped) or 1 teaspoon vanilla bean paste
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
Strawberry Glaze
- 1/2 cup fresh strawberries (pureed and strained)
- 1 cup powdered sugar
- 1/2 teaspoon lemon juice
Instructions
- Prepare the Vanilla Bean Pastry Cream: Heat the milk and vanilla beans or paste in a small saucepan until just steaming. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens, about 3 to 5 minutes. Remove from heat, stir in the butter until melted and combined. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled.
- Prepare the Puff Pastry Dough: On a lightly floured surface, unfold the thawed puff pastry sheet and fold it into thirds like a letter. Roll it out slightly, then fold it again; repeat this folding and rolling process twice more to build additional layers. Roll the dough out to about 1/2-inch thickness. Using a donut cutter or two round cutters of different sizes, cut out cronut shapes. Place the cut cronuts on a parchment-lined tray and chill them in the refrigerator for 15 minutes to firm up.
- Fry the Cronuts: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the cronuts in batches, cooking each side for 2 to 3 minutes or until golden brown and puffed. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Coat with Cinnamon Sugar: While the cronuts are still warm, roll them gently in a mixture of granulated sugar and ground cinnamon to coat evenly. Allow them to cool completely on a wire rack.
- Fill the Cronuts: Fit a piping bag with a narrow tip and fill it with the chilled vanilla bean pastry cream. Pipe the cream into the center of each cronut through 2 to 3 insertion points spaced around the pastry, ensuring a generous filling inside.
- Prepare the Strawberry Glaze: In a bowl, whisk together the pureed and strained strawberries, powdered sugar, and lemon juice until smooth and glossy.
- Glaze the Cronuts: Dip the tops of the filled cronuts into the strawberry glaze, allowing the excess to drip off. Place them on a rack and let the glaze set for a few minutes before serving.
Notes
- Use a candy thermometer to monitor oil temperature precisely, preventing soggy or overcooked cronuts.
- The vanilla bean pastry cream and strawberry glaze can be prepared ahead of time and stored in the refrigerator for convenience.
- Ensure the pastry is well chilled before frying to retain layers and texture.
- When piping the pastry cream, avoid overfilling to prevent leakage.
Nutrition
- Serving Size: 1 cronut
- Calories: 370
- Sugar: 24g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
