Strawberry Vanilla Bean Cronut
A delightful pastry combining the flaky texture of a croissant with the sweetness of a doughnut, filled with strawberry jam and vanilla bean pastry cream.
Ingredients
For the Dough
- 2 cups 2 cups (250 g) bread flour Provides structure and chewiness.
- 2 cups 2 cups (250 g) all-purpose flour, plus more for rolling Essential for a light and tender texture.
- 1 tablespoon plus 1 teaspoon 1 tablespoon plus 1 teaspoon (15 g) instant yeast Helps the dough rise beautifully.
- 3 tablespoons 3 tablespoons (40 g) granulated sugar Adds sweetness to the dough.
- 2 teaspoons 2 teaspoons kosher salt Enhances flavor.
- 2 large 2 large egg whites, about 1/4 cup (65 g) Contributes to richness and structure.
- 3/4 cup 3/4 cup (190 g) cool whole milk Adds moisture and fat.
- 7 tablespoons 7 tablespoons (100 g) unsalted butter, softened and cubed Essential for layers and flakiness.
- 9 tablespoons 9 tablespoons (125 g) unsalted butter, cool and very spreadable Used for lamination.
For the Filling
- 12 oz 12 oz (340 g) strawberries, hulled and chopped Star ingredient for filling.
- 1/3 cup 1/3 cup (65 g) granulated sugar for jam Sweetens the strawberries.
- 1 tablespoon 1 tablespoon lemon juice Balances sweetness.
- 1 cup 1 cup (240 ml) whole milk for pastry cream Adds creaminess.
- 1/4 cup 1/4 cup (50 g) granulated sugar for pastry cream Sweetens the cream.
- 1 large 1 large egg yolk and 1 large egg Adds richness.
- 1 tablespoon 1 tablespoon all-purpose flour Thickens the pastry cream.
- 1 tablespoon 1 tablespoon cornstarch Additional thickening agent.
- 1 teaspoon 1 teaspoon vanilla bean paste Delivers rich vanilla flavor.
- 1 tablespoon 1 tablespoon unsalted butter for pastry cream Adds a silky finish.
For Frying and Finishing
- 1/2 cup 1/2 cup (100 g) granulated sugar for rolling To coat the cronuts after frying.
- 1/2 cup 1/2 cup (18 g) freeze-dried strawberries, ground to powder Adds strawberry flavor to the sugar.
- 2 quarts 2 quarts neutral oil for frying Needs to be hot for frying.
- Fresh strawberry slices Fresh strawberry slices for topping Adds freshness.
Instructions
Preparation of Dough
- Combine the two flours, yeast, sugar, and salt in a stand mixer bowl.
- Add the egg whites and cool milk, mixing with a dough hook until a rough dough forms.
- Gradually incorporate softened butter, kneading for 6-8 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise until doubled in size for about 90 minutes.
Chilling
- Press out air from the risen dough, shape into a flat rectangle, wrap in plastic, and chill for at least 2 hours or overnight.
Lamination
- Roll the dough into a long rectangle on a floured surface.
- Spread the cool butter evenly, fold into thirds, wrap, and chill for 30 minutes.
- Repeat the rolling and folding process 4 times, allowing chilling periods of 20-30 minutes in between.
Filling Preparation
- Simmer chopped strawberries with sugar and lemon juice for 8-10 minutes until thickened.
- Cool the jam in the refrigerator.
- Heat milk for pastry cream in a saucepan.
- Whisk together sugar, egg yolk, egg, flour, and cornstarch in a bowl.
- Temper the egg mixture with hot milk, then return to saucepan and cook until thickened.
- Stir in vanilla bean paste and butter, covering with plastic wrap. Chill.
Shaping and Frying
- Roll the dough to 1/2 inch thickness and cut out 8 rings with a smaller circle in the center.
- Proof the cut-out cronuts for about 75-90 minutes until puffy.
- Chill them again for 20 minutes.
- Heat oil to 350°F and fry the cronuts in batches for 2-3 minutes on each side.
- Drain on a rack or paper towels.
Finishing Touches
- Mix granulated sugar with freeze-dried strawberry powder and roll the warm cronuts.
- Fill with pastry cream and strawberry jam using a piping bag.
- Garnish with a spoonful of cream and fresh strawberry slices.
Notes
Ensure the dough ingredients are at the right temperature and do not skip chilling times for perfect texture. Fry in small batches for even cooking.