Strawberry Vanilla Bean Cronut

The Strawberry Vanilla Bean Cronut is a heavenly combination of a croissant and a doughnut, featuring flaky, buttery layers deep-fried to golden perfection. Filled with a luscious vanilla bean pastry cream and topped with a sweet strawberry glaze, this treat is both indulgent and irresistible. Whether you’re making it for a special occasion or just treating yourself, this cronut will impress!

Why You’ll Love This Recipe

• Flaky, buttery layers – Just like a croissant but deep-fried for extra crispiness.
• Rich vanilla bean filling – Smooth and creamy pastry cream infused with real vanilla bean.
• Sweet strawberry glaze – Adds a fresh and fruity contrast to the rich dough.
• Perfect for special occasions – A stunning dessert for brunch, Valentine’s Day, or celebrations.
• Fun baking project – A rewarding challenge for pastry lovers!

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
• Salt
• Active dry yeast
• Warm milk
• Unsalted butter (cold, for layering)
• Eggs
• Vanilla extract

For the Vanilla Bean Pastry Cream:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla bean paste or vanilla extract

For the Strawberry Glaze:

• Freeze-dried strawberries, finely ground
• Powdered sugar
• Heavy cream or milk
• Vanilla extract

For Frying:

• Vegetable oil

Directions

Prepare the Dough:

1. Activate the Yeast: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Mix the Dough: In a large bowl, combine flour, salt, eggs, vanilla extract, and the yeast mixture. Knead until smooth. Cover and refrigerate for 2 hours.
3. Laminate the Dough: Roll out the dough into a rectangle. Spread cold butter evenly, fold, and roll. Repeat the folding and rolling process 3 times, chilling the dough between each fold.
4. Cut the Cronuts: Roll out the final dough and use a round cutter to cut out donut shapes. Use a smaller cutter to remove the center. Place on a parchment-lined tray and proof for 1 hour.

Make the Vanilla Bean Pastry Cream:

1. Heat the Milk: In a saucepan, warm the milk and vanilla bean paste over medium heat.
2. Whisk Egg Yolks: In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Temper the Mixture: Slowly add warm milk to the egg mixture, whisking constantly. Return to the saucepan and cook until thickened.
4. Cool and Chill: Remove from heat, stir in butter, and let cool. Refrigerate until ready to use.

Fry the Cronuts:

1. Heat Oil: In a deep pot, heat vegetable oil to 350°F (175°C).
2. Fry Until Golden: Carefully fry each cronut for 2–3 minutes per side until golden brown. Drain on paper towels.

Make the Strawberry Glaze:

1. Mix Ingredients: Whisk powdered sugar, ground freeze-dried strawberries, cream, and vanilla until smooth. Adjust consistency if needed.

Assemble the Cronuts:

1. Fill with Pastry Cream: Use a piping bag to inject vanilla bean cream into each cronut.
2. Glaze and Decorate: Dip each cronut into the strawberry glaze and let set before serving.

Servings and Timing

• Servings: 8 cronuts
• Prep Time: 30 minutes
• Resting/Chilling Time: 4 hours
• Cook Time: 20 minutes
• Total Time: 4 hours 50 minutes

Variations

• Chocolate Drizzle: Add a drizzle of melted dark chocolate over the strawberry glaze.
• Lemon Twist: Add a bit of lemon zest to the pastry cream for extra brightness.
• Berry Filling: Replace the vanilla bean cream with strawberry jam or raspberry filling.
• Cinnamon Sugar: Skip the glaze and roll warm cronuts in cinnamon sugar.
• Baked Version: Bake instead of frying at 375°F (190°C) for 20 minutes, though texture will differ.

Storage/Reheating

• Storage: Store unfilled cronuts in an airtight container at room temperature for up to 1 day. Filled cronuts should be refrigerated and eaten within 2 days.
• Reheating: Warm in the oven at 300°F (150°C) for a few minutes to refresh.
• Freezing: Freeze unfilled cronuts for up to 2 months. Thaw and reheat before filling.

FAQs

1. Can I use store-bought puff pastry instead of homemade dough?

Yes! While not the same as laminated cronut dough, puff pastry is a great shortcut.

2. How do I keep my cronuts from being greasy?

Make sure the oil stays at 350°F (175°C). Too low, and the cronuts absorb too much oil.

3. Can I make the dough ahead of time?

Yes! Prepare the dough and refrigerate overnight before rolling and cutting.

4. How do I get even layers in my cronuts?

Keep the butter cold and don’t overwork the dough when laminating.

5. Can I bake cronuts instead of frying them?

Yes, but the texture will be different—less crisp and flaky.

6. What type of chocolate pairs best with this cronut?

White chocolate complements the strawberry and vanilla flavors beautifully.

7. Can I make the pastry cream ahead of time?

Yes! Store it in the fridge for up to 3 days.

8. What’s the best way to cut out cronuts evenly?

Use a sharp round cutter and avoid twisting when cutting to keep the layers intact.

9. How do I prevent the strawberry glaze from being too runny?

Add more powdered sugar if needed, or chill slightly before using.

10. Can I make mini cronuts instead?

Absolutely! Just use smaller cutters and adjust frying time accordingly.

Conclusion

The Strawberry Vanilla Bean Cronut is the ultimate indulgent pastry, blending flaky layers, creamy vanilla filling, and a sweet strawberry glaze. Whether you’re making them for a special occasion or just to treat yourself, these homemade cronuts are well worth the effort. Enjoy the crispy, buttery layers and rich flavors in every bite!

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