STRAWBERRY VANILLA BEAN CRONUT
Strawberry vanilla bean cronuts combine the flaky layers of a croissant with the sweetness of a donut. Filled with vanilla bean cream and topped with strawberry glaze, they’re a decadent treat perfect for brunches or special occasions.
Ingredients
For the Cronuts:
- 1 sheet puff pastry thawed (or homemade croissant dough)
- Oil for frying
For the Vanilla Bean Cream Filling:
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 vanilla bean seeds scraped (or 1 teaspoon vanilla bean paste)
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons strawberry puree
- Fresh strawberry slices for garnish
Instructions
- Prepare Pastry: Roll out puff pastry and fold into thirds for extra layers. Cut into donut shapes with a cutter. Chill for 20 minutes.
- Fry Cronuts: Heat oil to 350°F (175°C). Fry cronuts in batches until golden and puffed, about 2–3 minutes per side. Drain on paper towels.
- Make Filling: In a saucepan, heat milk and cream until warm. In a bowl, whisk yolks, sugar, and cornstarch. Slowly add warm milk mixture, then return to saucepan. Cook until thickened. Stir in vanilla bean seeds. Cool completely.
- Fill Cronuts: Use a piping bag to fill each cronut with vanilla bean cream.
- Glaze: Mix powdered sugar with strawberry puree to form glaze. Dip tops of cronuts and garnish with fresh strawberry slices.
Notes
- Make Ahead: Cream filling can be prepared a day in advance and refrigerated.
- Flavor Variations: Try raspberry or blueberry glaze for a twist.
- Serving Suggestions: Best enjoyed fresh with coffee or tea.
- Storage Tips: Store in an airtight container for up to 1 day; they lose crispness quickly.