Strawberry Vanilla Bean Cronut Recipe
If you’re craving a dessert that’s as playful as it is luxurious, the Strawberry Vanilla Bean Cronut is about to become your new favorite indulgence. Imagine the buttery layers of classic French pastry, deep-fried to golden perfection, then filled with sweet-tart strawberry jam and a dreamy vanilla bean cream. These cronuts are finished with a dusting of sugar for that irresistible bakery-style touch. Whether you’re treating yourself or wowing your brunch guests, this recipe delivers all the show-stopping flair and flavor you could wish for, right from your own kitchen.
Ingredients You’ll Need
Don’t be intimidated by the magic of these cronuts—they’re built from a handful of simple, essential ingredients that each play a starring role. The combination of flaky puff pastry, luscious cream, and bright strawberry jam creates a dessert that’s both stunning and surprisingly achievable.
- Puff pastry (thawed): This is your shortcut to those signature airy, crispy layers—just be sure to keep it chilled until you’re ready to roll.
- Oil for frying (vegetable or canola): Use a neutral oil with a high smoke point; it gives the cronuts their signature golden crust.
- Strawberry jam or preserves: For that burst of fruity sweetness inside every bite—choose a good-quality, chunky jam for the best texture.
- Heavy cream: Whipped into a cloud, this creates the luscious base for the vanilla bean filling.
- Vanilla bean (split and scraped) or vanilla bean paste: The real vanilla flavor takes your cream filling from basic to bakery-worthy.
- Powdered sugar (plus more for dusting): Sweetens the cream and adds that classic finish on top.
- Granulated sugar: Essential for tossing the cronuts while they’re warm—it gives an irresistible crunch and sparkle.
- Ground cinnamon (optional): Adds a touch of warmth and depth if you want to channel a classic cinnamon sugar donut vibe.
How to Make Strawberry Vanilla Bean Cronut
Step 1: Prepare and Laminate the Puff Pastry
Start by unfolding your thawed puff pastry on a lightly floured surface. Gently roll it out to smooth any creases, then fold it in thirds just like a letter. Roll it flat again, and repeat the folding and rolling process three times—this builds up those beautiful layers that make the Strawberry Vanilla Bean Cronut so irresistible. Pop the folded pastry in the refrigerator for 20 minutes to let it chill and rest.
Step 2: Cut Out the Cronut Shapes
Once the dough is chilled, roll it out to about half an inch thick so you get maximum fluff. Use a round cookie cutter to stamp out donut shapes, then a smaller cutter for the centers—these little holes can be fried too! If you have leftover scraps, gently re-roll them once to avoid overworking the dough and cut a few more cronuts.
Step 3: Fry the Cronuts
Pour your oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C). Fry just a few cronuts at a time to keep the temperature steady. Each one will need about 2–3 minutes per side; they should puff up and turn a gorgeous deep golden color. Transfer them to paper towels to drain—try not to eat them all right away!
Step 4: Make the Vanilla Bean Cream
While the cronuts cool, whip your heavy cream with the vanilla bean seeds (or paste) and powdered sugar until soft peaks form. You’re looking for a light, pillowy texture that will pipe beautifully into your pastries.
Step 5: Fill and Finish the Strawberry Vanilla Bean Cronut
Once the cronuts are cool enough to handle, you have two delicious options: slice them horizontally and spread the strawberry jam and vanilla bean cream inside, or use a piping bag to fill them right through the center for that classic cronut look. Roll or dust the tops with cinnamon sugar or extra powdered sugar for a bakery-worthy finish. Serve immediately for the ultimate flaky, creamy, fruity experience!
How to Serve Strawberry Vanilla Bean Cronut
Garnishes
Amp up the wow factor by sprinkling extra powdered sugar over the top, or go bold with a dip in cinnamon sugar while the cronuts are still warm. For a truly show-stopping presentation, add a few fresh strawberry slices or a tiny sprig of mint to each Strawberry Vanilla Bean Cronut.
Side Dishes
Pair these cronuts with a cup of rich coffee, a frothy cappuccino, or even a glass of cold milk. If you’re serving them at brunch, a simple fruit salad or a scoop of vanilla ice cream makes a dreamy, refreshing complement.
Creative Ways to Present
Stack your Strawberry Vanilla Bean Cronuts on a pretty cake stand, serve them in cupcake wrappers for an easy grab-and-go treat, or arrange them on a platter with bowls of extra jam and whipped cream for dipping. If you’re feeling playful, serve mini cronuts as a decadent party bite!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover cronuts (lucky you!), keep them unfilled in an airtight container at room temperature for up to one day. For best texture, wait to fill them with the strawberry jam and vanilla bean cream until just before serving.
Freezing
You can freeze the unfilled Strawberry Vanilla Bean Cronut after frying. Let them cool completely, then wrap tightly and place in a freezer-safe container or bag. They’ll keep well for up to two weeks—just thaw at room temperature before serving.
Reheating
To bring back that fresh-from-the-fryer crispness, pop unfilled cronuts in a preheated 350°F oven for 5–7 minutes. Once warmed through and slightly crisped, fill and finish as usual for a just-baked experience any time.
FAQs
Can I use store-bought puff pastry for Strawberry Vanilla Bean Cronut?
Absolutely! Store-bought puff pastry is a fantastic shortcut and delivers those signature flaky layers with minimal fuss—just be sure to thaw it completely and keep it cold until you’re ready to use.
What can I use if I don’t have vanilla bean paste?
If vanilla bean paste isn’t handy, substitute with the seeds from half a vanilla bean or use a teaspoon of good-quality vanilla extract. The flavor will still be delicious, though you’ll miss those pretty specks.
Can I bake instead of fry the cronuts?
While baking will yield a pastry similar to a croissant-donut hybrid, you won’t get the same signature crispiness or rise that frying brings to the Strawberry Vanilla Bean Cronut. For the best texture, stick with frying.
How do I keep the cronuts crisp after filling?
Fill the cronuts shortly before serving to maintain their crispy exterior. If filled too far in advance, the cream and jam can soften the layers and make them less crunchy.
Can I change the filling flavors?
Definitely! Swap out the strawberry jam for raspberry, blueberry, or even lemon curd. The vanilla bean cream is a versatile base, so feel free to play with flavor combinations and make the Strawberry Vanilla Bean Cronut your own.
Final Thoughts
There’s something truly magical about making your own Strawberry Vanilla Bean Cronut at home—it’s a labor of love that pays off in every bite! Give this recipe a try for your next special occasion (or just because), and don’t be surprised when your friends beg for more. Enjoy every flaky, creamy, fruity moment!
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Strawberry Vanilla Bean Cronut Recipe
- Total Time: 50 minutes
- Yield: 6 cronuts 1x
- Diet: Vegetarian
Description
This Strawberry Vanilla Bean Cronut recipe combines flaky layers of buttery puff pastry with a luscious vanilla bean whipped cream and sweet strawberry jam filling. Fried to golden perfection and dusted with cinnamon sugar, these homemade cronuts offer a delightful treat inspired by French and American pastry techniques, perfect for impressing guests or enjoying a special breakfast.
Ingredients
Dough and Frying
- 1 sheet puff pastry (thawed)
- Oil for frying (vegetable or canola)
Filling
- 1/2 cup strawberry jam or preserves
- 1/2 cup heavy cream
- 1/2 vanilla bean (split and scraped) or 1 teaspoon vanilla bean paste
- 2 tablespoons powdered sugar (plus more for dusting)
Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare the dough layers: On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out slightly to smooth any creases. Fold the pastry in thirds like a letter, then roll it out again to flatten it. Repeat this folding and rolling process three times to build flaky layers. Chill the folded dough in the refrigerator for 20 minutes to relax the gluten and firm up the layers.
- Cut out the cronuts: After chilling, roll the dough out to about 1/2-inch thickness. Use a round cookie cutter to cut out donut shapes, then use a smaller cutter to remove the centers, forming donut holes. Gather and re-roll scraps once if needed to cut additional cronuts.
- Heat and fry: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry 2–3 cronuts at a time for 2–3 minutes on each side, or until they are golden brown and puffed. Use a slotted spoon to remove and drain the cronuts on paper towels to remove excess oil.
- Make the vanilla bean whipped cream: While the cronuts cool, whisk together the heavy cream, vanilla bean seeds or vanilla bean paste, and powdered sugar until soft peaks form, creating a light, fragrant filling.
- Fill the cronuts: Once the cronuts have cooled enough to handle, slice them horizontally or use a piping bag to fill the centers with strawberry jam and then the vanilla bean whipped cream.
- Coat and serve: Toss the warm cronuts gently in cinnamon sugar or dust them with additional powdered sugar for a bakery-style finish. Serve immediately for the best texture and flavor.
Notes
- For convenience, you can substitute homemade filling with pre-made vanilla pastry cream or store-bought whipped cream.
- To replicate a bakery look, pipe the strawberry filling into the center and garnish with fresh sliced strawberries on top.
- Store unfilled cronuts in an airtight container at room temperature for up to one day; fill immediately before serving to maintain crispness and texture.
- Prep Time: 30 minutes (plus 20 minutes chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-American
Nutrition
- Serving Size: 1 cronut
- Calories: 410
- Sugar: 22g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
