Description
Delightful strawberry vanilla bean cronut combines flaky pastry with luscious cream and fresh strawberries. French-inspired technique meets creative baking for an irresistible dessert that will satisfy sweet cravings.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) bread flour
- 250 grams (8.8 ounces) all-purpose flour
- 100 grams (3.5 ounces) unsalted butter, cubed, softened at room temperature
- 125 grams (4.4 ounces) unsalted butter, softened
- 250 grams (8.8 ounces) whole milk
Dough and Filling Components:
- 15 grams (0.5 ounces) instant yeast
- 12 grams (0.4 ounces) kosher salt
- 40 grams (1.4 ounces) granulated sugar
- 65 grams (2.3 ounces) egg whites
- 190 grams (6.7 ounces) water or milk
- 50 grams (1.8 ounces) granulated sugar
- 20 grams (0.7 ounces) egg yolk
- 50 grams (1.8 ounces) whole egg
- 3 grams (0.1 ounces) vanilla paste
- 15 grams (0.5 ounces) all-purpose flour
- 15 grams (0.5 ounces) corn starch
Topping and Frying Ingredients:
- 50 grams (1.8 ounces) freeze dried strawberries, crushed into a fine powder
- 67 grams (2.4 ounces) granulated sugar
- Canola oil, palm oil, or grapes
Instructions
- Prepare dough in a stand mixer by combining flours, sugar, salt, and instant yeast. Add liquid and mix until ingredients integrate. Incorporate butter cubes gradually, mixing 5-10 minutes until dough becomes smooth and elastic. Check gluten development by stretching dough to translucent consistency.
- Allow dough to rise in an oiled bowl, covered, for approximately 90 minutes until volume doubles.
- Deflate dough and transform into a compact log. Create rectangular shape, then freeze briefly for 15 minutes on each side. Refrigerate for 1-12 hours before lamination process.
- Roll chilled dough into rectangular shape. Distribute softened butter evenly across surface. Fold dough into thirds, sealing edges carefully. Chill between each folding rotation, completing three single turns.
- Extend dough into precise rectangular dimensions. Refrigerate overnight to stabilize layers.
- Create strawberry jam by macerating strawberries with sugar. Simmer until thickened, removing excess liquid and straining seeds. Refrigerate until needed.
- Construct vanilla pastry cream by tempering egg mixture with heated milk and vanilla. Cook until thickened, then cool completely.
- Cut dough into circular shapes with center holes. Allow cronuts to proof for 90 minutes, reaching desired height. Refrigerate briefly before frying.
- Pulverize freeze-dried strawberries and combine with granulated sugar for coating.
- Whip pastry cream to stiff consistency. Prepare piping bags with cream and strawberry jam.
- Heat oil to 375F/190C. Fry cronuts individually until golden brown, draining excess oil.
- Coat warm cronuts in strawberry sugar. Inject pastry cream and jam strategically. Garnish with fresh strawberry slices and additional cream.
Notes
- Maintain precise dough temperature between 75-80F to ensure proper gluten development and fermentation, which impacts the final texture of your cronuts.
- Chill the dough multiple times during lamination to keep butter layers distinct, creating those signature flaky, buttery croissant-like layers.
- Use a digital thermometer for accurate oil temperature when frying to prevent soggy or burnt pastries, ensuring a perfectly crisp golden exterior.
- Freeze-dried strawberries add intense flavor and vibrant color to the sugar coating, creating a more concentrated taste experience compared to fresh strawberries.
- Prep Time: 3 hours 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg