Strawberry Vanilla Bean Cronut
An exquisite fusion of croissant and donut, filled with fresh strawberry jam and rich vanilla cream, perfect for brunch or personal indulgence.
Ingredients
Dough Ingredients
- 2 cups bread flour Provides structure and chewiness.
- 2 cups all-purpose flour Adds tenderness and a light, fluffy texture.
- 1 tablespoon plus 1 teaspoon instant yeast Key ingredient for achieving a perfect rise.
- 3 tablespoons granulated sugar Enhances overall flavor.
- 2 teaspoons kosher salt Balances sweetness and amplifies flavors.
- 2 large egg whites Contributes to structure and richness.
- 3/4 cup cool whole milk Adds moisture and creaminess.
- 7 tablespoons unsalted butter, softened and cubed Essential for flaky texture.
- 9 tablespoons unsalted butter, cool and very spreadable Perfect for lamination.
Strawberry Jam Ingredients
- 12 oz strawberries, hulled and chopped Provides a burst of flavor.
- 1/3 cup granulated sugar Sweetens the jam.
- 1 tablespoon lemon juice Brightens the flavor.
Pastry Cream Ingredients
- 1 cup whole milk Forms the base of the pastry cream.
- 1/4 cup granulated sugar Adds sweetness.
- 1 large egg yolk Enhances richness.
- 1 large egg Contributes to creamy texture.
- 1 tablespoon all-purpose flour Thickens the pastry cream.
- 1 tablespoon cornstarch Additional thickening agent.
- 1 teaspoon vanilla bean paste Full of aromatic vanilla flavor.
- 1 tablespoon unsalted butter Provides a glossy finish.
Finishing Touches
- 1/2 cup granulated sugar for rolling Coats the cronut for added sweetness.
- 1/2 cup freeze-dried strawberries, ground to powder Adds color and strawberry essence.
- 2 quarts neutral oil For frying.
- Fresh strawberry slices for topping Add freshness and visual appeal.
Instructions
Preparation of Dough
- Combine the bread flour, all-purpose flour, yeast, sugar, and salt in a stand mixer bowl. Mix the dry ingredients thoroughly.
- Add the egg whites and cool milk; mix until a rough dough forms.
- Gradually add softened butter and knead for 6-8 minutes until smooth and elastic.
- Let rise until doubled, about 90 minutes.
- Chill dough for at least 2 hours or overnight.
Lamination
- Roll out the dough, spread cool butter, fold, and chill repeatedly.
Strawberry Jam Preparation
- Simmer strawberries, sugar, and lemon juice until thickened, then cool completely.
Pastry Cream Preparation
- Heat milk, whisk with sugar, eggs, flour, and cornstarch, then cook until thickened.
- Stir in vanilla and butter; chill the mixture.
Shaping and Frying
- Roll dough to 1/2 inch thickness and cut out shapes.
- Proof until puffy, then chill.
- Fry in hot oil until golden brown; drain.
Final Assembly
- Roll in sugar, fill with pastry cream and jam, and garnish with strawberry slices.
Notes
Use a kitchen scale for accuracy when measuring ingredients, especially for baking. Fry in small batches to maintain oil temperature.