Strawberry Vanilla Bean Cronuts
Bring the Magic of Dominique Ansel’s Creation to Your Kitchen
Recreate the iconic pastry that took New York City by storm with these Strawberry Vanilla Bean Cronuts. This delightful hybrid combines the buttery, flaky layers of a croissant with the shape and frying technique of a donut. Over three days, you’ll craft 55 delicate layers of dough that puff beautifully when fried. Each cronut is rolled in strawberry sugar made from freeze-dried berries and filled with silky vanilla bean pastry cream and homemade strawberry jam. Though time-intensive, the result is a showstopping pastry with contrasting textures and complementary flavors that’s worth every minute of preparation. Best enjoyed fresh on the day they’re made when the exterior is still delightfully crisp.
Why You’ll Love This Recipe
- Culinary Achievement: Impress with a pastry that showcases your baking skills and delivers incredible flavor combinations.
- Special Occasion Centerpiece: Perfect for elevating breakfast or brunch gatherings into memorable events.
- Textural Delight: Combines a crispy exterior with a tender interior and creamy filling for complete sensory satisfaction.
After a trip to New York where I couldn’t get my hands on the original, I decided to try making these cronuts at home. Initially intimidated, I was thrilled with the results, and now my family requests them for special celebrations. They claim these homemade versions rival the bakery ones, thanks to fresh ingredients and meticulous preparation.
Essential Components
- Cronut Dough: A mix of bread flour and all-purpose flour provides structure and tenderness. Use unbleached varieties for superior flavor.
- Butter Block: Creates the signature flaky layers through lamination. European-style butter with higher fat content yields the best results.
- Strawberry Jam: Offers bright fruity acidity that balances richness, using fresh seasonal berries for vibrant flavor.
- Vanilla Bean Pastry Cream: Luxurious filling with authentic flavor. Use real vanilla beans or paste for visible specks and superior taste.
- Strawberry Sugar: Adds a decorative finish and concentrated berry flavor. Freeze-dried strawberries ensure intense color and taste.
Step-by-Step Instructions
Foundation Dough:
- In a stand mixer, combine bread flour, all-purpose flour, instant yeast, egg whites, and water. Mix with a dough hook until smooth and elastic.
- Place in an oiled bowl, cover, and let rise until doubled. Refrigerate overnight.
Butter Block:
- Soften butter between parchment sheets. Shape into an 8-inch square with even thickness. Refrigerate until firm but pliable.
Laminating the Dough:
- Roll dough into a rectangle twice the size of the butter block. Place butter in the center, fold sides over, and seal edges.
- Roll into a long rectangle, fold into thirds, and chill. Repeat twice more, chilling between turns.
Shaping the Cronuts:
- Roll dough to 0.5-inch thickness. Cut large circles for cronuts and smaller ones for centers. Proof until puffy.
Frying:
- Heat oil to 350°F. Fry cronuts until golden brown, turning once. Drain on paper towels.
Important Tips
- Lamination Process: Creates hundreds of layers for the signature honeycomb structure.
- Temperature Control: Essential for maintaining butter integrity within layers.
- Layer Count: Proper execution results in approximately 60 distinct layers.
My favorite part is watching the layers expand dramatically during frying, creating their distinctive appearance. It’s become a family tradition to make these for holiday breakfasts when we have the time to enjoy the process.
Temperature Management
- Cold Butter: Must remain solid yet pliable during lamination to create distinct layers.
- Proofing: Controlled warmth encourages yeast activity without compromising layers.
- Frying: Precise oil temperature ensures rapid expansion and proper caramelization.
Filling Techniques
- Bismarck Piping Tip: Allows precise filling without disrupting structure.
- Filling Ratio: Two tablespoons of vanilla pastry cream to one tablespoon of strawberry jam per cronut.
- Professional Results: Pipe from three points to ensure even distribution.
Creative Adaptations
- Seasonal Variations: Experiment with different fillings like blueberry lavender or apple cinnamon.
- Dietary Considerations: Use plant-based butter for vegan versions or gluten-free flour blends with xanthan gum.
Preparation Planning
- Three-Day Process: Begin dough on Friday for Sunday enjoyment.
- Efficient Workflow: Prepare fillings during lamination chilling periods.
- Timeline Tracking: Helps manage each stage, especially for first-time makers.
Professional Insights
- Weight Measurements: Ensure precise ingredient ratios.
- Oil Temperature: Maintain between 345°F and 355°F during frying.
- Cooling Before Filling: Prevents pastry cream from melting.
This strawberry vanilla bean cronut marries traditional French lamination with classic American donut preparation, transforming familiar flavors into something new and exciting. While it requires patience and attention to detail, the results are well worth the effort. The combination of a crisp exterior, tender interior, and rich fillings creates a comprehensive flavor experience that stands out on its own.
Frequently Asked Questions
- Can I make cronuts in one day?
While possible, it’s not recommended. Resting periods are crucial for flavor and texture development. - How long do cronuts stay fresh?
Best eaten the same day they’re fried for optimal crispiness. Store in an airtight container for up to 24 hours. - Can I use store-bought puff pastry?
Yes, it’s a time-saving alternative, though texture won’t match traditional cronuts. - Best oil for frying?
Canola, palm, or grapeseed oil are recommended for their high smoke points and neutral flavors. - Can I freeze cronut dough?
Yes, freeze cut, unproofed shapes for up to 1 month. Thaw overnight in the fridge before proofing and frying.
Enjoy these Strawberry Vanilla Bean Cronuts, combining flaky layers with rich vanilla pastry cream and homemade strawberry jam for an irresistible gourmet treat.
Recipe Summary
Prep Time: 120 Minutes
Cook Time: 15 Minutes
Total Time: 135 Minutes
Ingredients:
- Cronut Dough:
- 250g bread flour
- 250g all-purpose flour
- 15g instant yeast
- 12g kosher salt
- 40g granulated sugar
- 65g egg whites
- 190g water or milk
- 100g unsalted butter, cubed
- Tourage (Lamination):
- 125g unsalted butter
- Strawberry Jam:
- Homemade recipe
- Vanilla Bean Pastry Cream:
- 250g whole milk
- 50g granulated sugar
- 20g egg yolk
- 50g whole egg
- 3g vanilla paste
- 15g all-purpose flour
- 15g cornstarch
- Strawberry Sugar:
- 50g freeze-dried strawberries
- 67g granulated sugar
- Frying:
- Canola oil
Instructions:
- Combine dough ingredients and knead until smooth. Let rise, then refrigerate overnight.
- Prepare butter block and laminate dough with three turns.
- Shape cronuts, proof, and fry in hot oil.
- Roll in strawberry sugar, fill with pastry cream and jam, and enjoy immediately!
Notes:
- Best enjoyed fresh for optimal texture.
- Prepare pastry cream and jam ahead of time.
- Frozen puff pastry can be used as a shortcut.
Tools You’ll Need:
- Stand mixer
- Rolling pin
- Round cutters
- Heavy pot
- Thermometer
- Piping bags
Allergy Information:
Check for potential allergens and consult a health professional if needed.
