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Strawberry Vanilla Bean Cronut

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This Strawberry Vanilla Bean Cronut is a flaky, buttery croissant-doughnut hybrid filled with creamy vanilla bean custard and topped with a luscious strawberry glaze. The perfect indulgent treat for special occasions like Valentine’s Day or brunch!

Ingredients

Scale

For the Dough (Shortcut Version with Puff Pastry):

  • 2 sheets frozen puff pastry, thawed
  • 1 egg + 1 tablespoon water (for egg wash)
  • 3 cups (720ml) vegetable oil (for frying)

For the Vanilla Bean Custard Filling:

  • 1 cup (240ml) whole milk
  • 2 egg yolks
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • ½ vanilla bean pod (or 1 teaspoon vanilla bean paste)
  • 1 tablespoon unsalted butter

For the Strawberry Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons freeze-dried strawberry powder (or ¼ cup crushed freeze-dried strawberries)
  • 2–3 tablespoons milk (adjust for consistency)
  • ½ teaspoon vanilla extract

Optional Garnish:

  • Fresh strawberry slices
  • Powdered sugar
  • White chocolate drizzle

Instructions

1. Prepare the Dough

  1. Lightly flour your surface and roll out the puff pastry sheets slightly.
  2. Stack the two sheets together, brushing a thin layer of egg wash in between to help them stick.
  3. Use a 3-inch round cutter to cut out circles. Use a smaller cutter (1-inch) to cut out the center, forming a doughnut shape.
  4. Place the cut cronuts on a lined baking sheet and freeze for at least 30 minutes to firm up.

2. Make the Vanilla Bean Custard

  1. In a small saucepan, heat the milk and scraped vanilla bean seeds (or paste) over medium heat until warm. Do not boil.
  2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 3 minutes).
  5. Remove from heat, stir in butter, and let cool completely in the fridge.

3. Fry the Cronuts

  1. Heat oil in a deep saucepan to 350°F (175°C).
  2. Fry 2-3 cronuts at a time for about 2 minutes per side, until golden brown and puffed up.
  3. Transfer to a paper towel-lined plate and let cool.

4. Make the Strawberry Glaze

  1. In a bowl, whisk powdered sugar, freeze-dried strawberry powder, milk, and vanilla extract until smooth. Adjust consistency if needed.

5. Fill & Glaze the Cronuts

  1. Once the cronuts have cooled, use a piping bag to fill them with vanilla bean custard.
  2. Dip the tops in the strawberry glaze and let excess drip off.
  3. Garnish with fresh strawberry slices, powdered sugar, or a white chocolate drizzle.

6. Serve & Enjoy!

  1. Let the glaze set for a few minutes before serving. Best enjoyed fresh!

Notes

 

  • Shortcut Version: Use store-bought puff pastry for an easier version, or try homemade laminated dough for an authentic cronut.
  • Storage: Store in an airtight container in the fridge for up to 2 days. Reheat lightly before serving.
  • Make-Ahead: Custard can be made a day ahead and stored in the fridge.

Find it online: https://ukfinda.com/strawberry-vanilla-bean-cronut/