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Delicious Homemade Cronuts

Delicious Homemade Cronuts


  • Author: Alyssa

Description

Enjoy Delicious Homemade Cronuts—crispy, flaky, and filled with sweet cream, these treats are perfect for breakfast or dessert.


Ingredients

Scale
  • 1 cup (240ml) of whole milk – This rich ingredient forms the base of the filling, providing creaminess and flavor.
  • 1/2 cup (100g) of granulated sugar – Sweetens the cream filling and adds a touch of sweetness to the final pastry.
  • 1/4 cup (30g) of all-purpose flour – Serves as a thickening agent for the creamy filling.
  • 1/4 teaspoon of salt – Enhances the flavors of both the filling and the pastry.
  • 2 large egg yolks – Adds richness to the filling and helps achieve the right texture.
  • 2 teaspoons of vanilla extract – Infuses the cream with a lovely aroma and flavor.
  • 1 cup (240ml) of heavy cream – Whipped to a soft peak and folded into the mixture for a light texture.
  • 1 batch of croissant dough (store-bought or homemade) – The main component that brings buttery, flaky layers.
  • Oil for frying – Required for frying the pastries until golden brown.
  • Granulated sugar for dusting – Adds a sweet finish to the pastries.

Instructions

  1. Prepare the Cream Filling: In a medium saucepan, whisk together 1 cup of whole milk, 1/2 cup of granulated sugar, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt. Heat this mixture over medium heat, stirring constantly until it thickens and begins to bubble (about 5-7 minutes). Remove from heat.
  2. Add Egg Yolks: In a small bowl, whisk the 2 large egg yolks. Gradually add a scoop of the hot cream mixture to the yolks, whisking constantly to temper them. Then, add the yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring continuously.
  3. Flavor the Cream: Remove the saucepan from heat. Stir in 2 teaspoons of vanilla extract and allow the filling to cool to room temperature. Once cool, fold in 1 cup of whipped heavy cream until fully incorporated. Cover and refrigerate until ready to use.
  4. Prepare the Croissant Dough: If using homemade croissant dough, roll it out into a rectangle approximately 1/4 inch thick. If using store-bought dough, follow the package instructions.
  5. Shape the Pastries: Cut the dough into squares (approximately 3-4 inches per side). Take each square and form them into triangles by cutting diagonally. Seal the edges by pinching them together to prevent the filling from leaking.
  6. Fry the Pastries: In a deep pot, heat oil over medium heat. Once hot, carefully add the pastries in batches, ensuring not to overcrowd the pot. Fry each side until golden brown (about 2-3 minutes per side). Use a slotted spoon to transfer them to a paper towel-lined plate to absorb excess oil.
  7. Dust with Sugar: While still warm, generously dust the pastries with granulated sugar.
  8. Fill the Pastries: Once cool, use a piping bag to fill the pastries with the cream filling through a small hole you can make at one corner. Ensure each pastry is adequately filled for maximum flavor.