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
Scale
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
