Strawberry Vanilla Bean Cronut (Print Version)
# Ingredients:
→ Cronut Dough
01 -
250g bread flour
02 -
250g all-purpose flour
03 -
15g instant yeast (or active yeast)
04 -
12g kosher salt
05 -
40g granulated sugar
06 -
65g egg whites (approximately 2)
07 -
190g water or milk
08 -
100g unsalted butter, cubed and softened
→ Lamination
09 -
125g unsalted butter, softened
→ Vanilla Bean Pastry Cream
10 -
250g whole milk
11 -
50g granulated sugar
12 -
20g egg yolk (approximately 1)
13 -
50g whole egg (approximately 1)
14 -
3g vanilla paste (or extract)
15 -
15g all-purpose flour
16 -
15g corn starch
→ Strawberry Sugar
17 -
50g freeze dried strawberries
18 -
67g granulated sugar
# Instructions:
01 -
Mix dry ingredients in a stand mixer, stream in water, then add butter cubes one at a time until dough pulls away from bowl sides cleanly. Check gluten window, form into ball and let rise for 90 minutes.
02 -
Shape dough into log, flatten, freeze 15 minutes each side, then refrigerate for 1-12 hours before lamination.
03 -
Roll dough, spread butter, and complete three single turns with 30-minute chilling between each turn. Final dough should have 55 layers.
04 -
Prepare vanilla bean pastry cream and strawberry jam. Chill both until needed.
05 -
Cut dough into circles with holes, proof for 90 minutes until properly risen.
06 -
Fry cronuts at 375°F until golden, coat in strawberry sugar, fill with pastry cream and jam.
# Notes:
01 -
Original recipe inspired by Dominique Ansel
02 -
Best enjoyed same day for optimal crunchiness
03 -
Fillings can be made up to 2 days ahead