Oh my goodness, let me tell you about the strawberry vanilla bean cronut! It’s like a delicious love child of a buttery croissant and a fluffy doughnut, and trust me, it’s every bit as amazing as it sounds. Just picture biting into a warm, flaky cronut, filled with a creamy strawberry vanilla bean filling that dances on your taste buds. I first discovered the joy of cronuts during a trip to a quaint little bakery, and I knew I had to recreate that magic at home. This recipe is special to me because it brings together the best of both pastry worlds, and it’s always a hit at brunch gatherings or even just a cozy afternoon treat. Once you try these, you’ll never look at pastries the same way again! Get ready for some serious indulgence!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup strawberries, pureed until smooth
- 1 vanilla bean, scraped to get those lovely seeds
- 1/2 teaspoon salt
- 1/2 teaspoon yeast
- Oil for frying (enough to fill your pan about 2 inches deep)
How to Prepare Strawberry Vanilla Bean Cronut
Preparing the Dough
Alright, let’s get started with the dough! First up, grab a big mixing bowl and toss in your flour, sugar, salt, and yeast. Give it a little stir to mix everything together. Now, take your chilled butter and cut it into small cubes, then toss it into the dry mix. Using a pastry cutter or your fingers, work the butter into the flour until it looks like coarse crumbs—think sandy, but not too fine! Next, pour in the milk and mix until a dough starts to form. Don’t overdo it; you want the dough to be just combined. Now, knead it for about 5 minutes on a lightly floured surface until it feels smooth and elastic. This is super important for that perfect flaky texture! Wrap it up in plastic wrap and let it rest for 30 minutes. Trust me, this resting time is key!
Creating Layers
Once your dough has had its beauty rest, it’s time to create those glorious layers! Roll the dough out on a floured surface into a rectangle about 1/4 inch thick. Now, here’s the fun part: fold the dough into thirds, like a letter. Turn it 90 degrees and roll it out again into a rectangle, and repeat the folding process. This folding is what gives your cronut that flaky, layered goodness! You’ll want to do this about 3 times. After your last fold, roll it out one more time and cut out your doughnut shapes. Let them rise for about an hour—don’t skip this part! This is where the magic happens.
Frying the Cronuts
Now for the frying! Heat up oil in a deep pan to about 350°F (175°C)—a candy thermometer is your best friend here. Carefully drop in a test piece of dough; if it sizzles and bubbles, you’re good to go! Gently add your cronuts to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side until they’re golden brown and absolutely gorgeous. Remember to keep an eye on the temperature; you want that oil hot but not too hot! Once they’re done, let them cool on a wire rack. Hot oil can be dangerous, so always be cautious—safety first!
Filling with Strawberry Vanilla Bean Cream
Finally, let those cronuts cool completely before filling them. For the strawberry vanilla bean cream, just whip up your favorite cream with the pureed strawberries and the seeds from that lovely vanilla bean until it’s fluffy and smooth. Once your cronuts are cool, use a piping bag or a small spoon to fill them generously with that dreamy cream. And there you have it! A stunning strawberry vanilla bean cronut that’s just begging to be devoured. Enjoy every bite—you totally deserve it!
Why You’ll Love This Recipe
- It’s the best of both worlds: a flaky, buttery croissant meets a sweet, fluffy doughnut!
- The strawberry vanilla bean cream filling is so rich and flavorful—it’s like a party for your taste buds!
- Perfect for brunches, special occasions, or whenever you just want to treat yourself.
- Once you master the technique, you’ll impress your friends and family with your pastry skills!
- They’re fun to make and even more fun to eat—who doesn’t love a creative dessert?
- Every bite is a delightful balance of textures from crispy to creamy, making it a truly indulgent experience.
Tips for Success
Alright, my fellow pastry enthusiasts, let’s make sure your strawberry vanilla bean cronuts turn out absolutely perfect! Here are my favorite tips to help you nail this recipe:
- Quality Ingredients: Always use fresh strawberries for the best flavor in your cream. The quality of your butter and flour matters too! Go for unsalted butter and all-purpose flour without additives for the best results.
- Chill Your Ingredients: Keep your butter chilled before cutting it into the flour. This is crucial for achieving that flaky texture in your cronuts. If your kitchen is warm, you might even consider chilling your mixing bowl!
- Watch the Oil Temperature: A deep-fry thermometer is your best friend! Maintaining the oil at 350°F (175°C) is key; too hot and your cronuts will burn, too cool and they’ll soak up the oil. If you drop a small piece of dough in and it doesn’t sizzle, wait a bit longer.
- Don’t Skip the Resting Time: Allowing the dough to rest is crucial for texture. It relaxes the gluten, making it easier to roll out and fold. Trust me, your cronuts will thank you!
- Storage: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can also reheat them briefly in a low oven to bring back some of that crispiness.
- Fill Just Before Serving: To keep your cronuts from getting soggy, fill them with the strawberry vanilla bean cream just before you serve. It keeps that delightful crunch intact and makes for a perfect bite!
Keep these tips in mind, and you’ll be on your way to making cronuts that are not just good, but utterly spectacular! Happy frying!
Nutritional Information
Just a quick note before we dive into the numbers: the nutritional values can vary based on the specific ingredients and brands you use, so keep that in mind! Here’s a general idea of what you can expect for each strawberry vanilla bean cronut:
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
So, whether you’re savoring one of these delightful treats for breakfast or dessert, you can enjoy them knowing the deliciousness comes with a bit of balance. Happy indulging!
FAQ Section
Can I make these cronuts ahead of time?
While cronuts are best enjoyed fresh, you can prepare the dough ahead of time and store it in the fridge overnight. Just remember to let it come to room temperature before rolling and cutting! Filling them right before serving is key to keeping that delightful crunch.
What if I don’t have a deep-fryer?
No worries! You can use a heavy-bottomed pot or a deep skillet instead. Just make sure it’s deep enough to hold at least 2 inches of oil to avoid any splattering. Keep an eye on your oil temperature, and you’ll be good to go!
Can I use frozen strawberries for the filling?
Yes, you can! Just make sure to thaw and drain them well before pureeing. Fresh strawberries give the best flavor, but frozen ones work in a pinch if you’re in a strawberry crunch!
How do I know when the oil is hot enough?
A simple test is to drop a tiny piece of dough into the oil; if it sizzles and rises to the surface, you’re ready to fry! A thermometer is also a great tool, aiming for 350°F (175°C). Keep an eye on that temperature to get perfect cronuts!
What can I do with leftover cronuts?
If you somehow have leftovers (I mean, they’re pretty irresistible!), store them in an airtight container at room temperature for up to 2 days. To refresh them, pop them in a low oven for a few minutes to bring back that crispy texture. Enjoy every last crumb!
Storage & Reheating Instructions
So, you’ve made these scrumptious strawberry vanilla bean cronuts, and now you’re wondering how to keep them fresh? First off, if you have any leftovers (which, let’s be honest, can be a rare occurrence), store them in an airtight container at room temperature. This keeps them nice and soft for up to 2 days. Just make sure they’re completely cool before sealing them up, or you’ll end up with a soggy mess!
Now, if you want to enjoy that delightful crunch again, reheating is key! Simply preheat your oven to about 350°F (175°C), and pop those cronuts in for about 5-10 minutes. This little trick will bring back their beautiful crispiness without making them too dry. You could also give them a quick warm-up in an air fryer if you have one—just a couple of minutes at a low temperature will do the trick!
And remember, the best time to fill them with that luscious strawberry vanilla bean cream is right before you serve! This way, you maintain that perfect balance of crunchy exterior and creamy goodness inside. Enjoy every last bite, and happy storing!
Print
Strawberry Vanilla Bean Cronut: 5 Steps to Pure Bliss
- Total Time: 1 hour 15 minutes
- Yield: 12 cronuts 1x
- Diet: Vegetarian
Description
A delicious fusion of croissant and doughnut filled with strawberry vanilla bean cream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup strawberries, pureed
- 1 vanilla bean, scraped
- 1/2 teaspoon salt
- 1/2 teaspoon yeast
- Oil for frying
Instructions
- Mix flour, sugar, salt, and yeast in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add milk and mix until dough forms.
- Knead dough for a few minutes and let it rest for 30 minutes.
- Roll out dough and fold to create layers.
- Cut into doughnut shapes and let rise for 1 hour.
- Heat oil in a deep pan and fry cronut until golden brown.
- Cool and fill with strawberry vanilla bean cream.
Notes
- Use fresh strawberries for the best flavor.
- Make sure the oil is hot enough before frying.
- Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cronut
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry vanilla bean cronut, dessert, pastry
