The Ultimate Guide to Making Strawberry Vanilla Bean Cronuts for Beginners

There is something special about making pastries from scratch. The process of kneading dough, laminating butter, and watching it rise into golden perfection brings a deep sense of accomplishment. Among the many pastries that have gained worldwide fame, the cronut stands out as one of the most iconic. This hybrid of a croissant and donut was made famous by Dominique Ansel, and ever since, home bakers have been eager to recreate it.

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Making cronuts may seem intimidating, especially for beginners, but this recipe is designed to guide you through every step with clarity and ease. This version of the cronut is filled with smooth vanilla bean pastry cream and homemade strawberry jam, then coated in a strawberry sugar mixture that adds a burst of fruity sweetness. While the process requires patience, the results are well worth the effort.

If you are new to pastry-making, do not be discouraged by the multi-day preparation. This guide breaks down each step with practical advice to ensure success. By the end, you will have a batch of crispy, buttery, and flavor-packed cronuts that rival those from a bakery.

Why This Recipe is Perfect for Beginners

While the cronut has a reputation for being complex, this recipe is structured in a way that makes it manageable for home bakers. The step-by-step process is detailed, with plenty of tips to prevent common mistakes.

• The ingredients are simple and easy to find.
• The recipe includes clear instructions for each stage, making it easy to follow.
• Alternative ingredients and methods are suggested to allow flexibility.
• Troubleshooting tips help avoid common baking pitfalls.

With careful preparation and patience, even a beginner can achieve professional-quality results.

Ingredients and Preparation

For the Cronut Dough

• 250g bread flour
• 250g all-purpose flour
• 15g instant yeast (or active yeast)
• 12g kosher salt
• 40g granulated sugar
• 65g egg whites (approximately 2)
• 190g water or milk
• 100g unsalted butter, cubed and softened at room temperature

For the Butter Layer (Lamination Stage)

• 125g unsalted butter, softened

For the Strawberry Jam

• 1 recipe for homemade strawberry jam

For the Vanilla Bean Pastry Cream

• 250g whole milk
• 50g granulated sugar
• 20g egg yolk (approximately 1)
• 50g whole egg (approximately 1)
• 3g vanilla paste (or extract)
• 15g all-purpose flour
• 15g cornstarch

For the Strawberry Sugar

• 50g freeze-dried strawberries, crushed into a fine powder
• 67g granulated sugar

For Frying

• Canola oil, palm oil, or grapeseed oil

Step-by-Step Instructions

Day 1: Making the Cronut Dough

1. In a large mixing bowl or the bowl of a stand mixer, combine bread flour, all-purpose flour, sugar, salt, and yeast. Make sure the salt does not come into direct contact with the yeast.
2. Gradually stream in water or milk while mixing on low speed until the dough starts coming together.
3. Add the softened butter cubes one at a time while mixing. Continue kneading for 5-10 minutes until the dough pulls away cleanly from the sides of the bowl.
4. Perform a gluten window check by stretching a small piece of dough. It should stretch thinly without tearing.
5. Shape the dough into a tight ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 90 minutes or until doubled in size.
6. Once risen, turn the dough onto a work surface, press it into an oval shape, and fold the top and bottom edges into the center. Roll into a log, then flatten slightly.
7. Wrap in plastic and refrigerate for at least an hour or overnight.

Day 2: Laminating the Dough and Preparing the Fillings

Laminating the Dough (Butter Layers)

1. Roll out the chilled dough into a 7 x 22-inch rectangle. Spread the softened butter evenly over the surface.
2. Fold the dough into thirds like a letter and seal the edges to prevent butter from escaping. Refrigerate for 30 minutes.
3. Remove from the fridge, turn the dough 90 degrees, and roll it out to the same dimensions. Fold into thirds again and refrigerate. Repeat this process two more times for a total of three single folds.
4. After the final fold, cover the dough and refrigerate overnight.

Making the Strawberry Jam

1. Combine sliced strawberries and sugar in a saucepan. Let sit for 15 minutes to release juices.
2. Heat the mixture over medium-low, stirring occasionally, until it starts bubbling.
3. Mash the strawberries and continue cooking until thickened. Strain to remove seeds and refrigerate until needed.

Making the Vanilla Bean Pastry Cream

1. In a bowl, whisk together egg yolk, whole egg, sugar, flour, and cornstarch.
2. In a saucepan, bring milk and vanilla to a light boil, then remove from heat.
3. Slowly pour a small amount of hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking continuously until thickened.
5. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until ready to use.

Day 3: Cutting, Proofing, Frying, and Filling

Cutting the Cronuts

1. Roll out the chilled dough to 16 x 8.5 inches and 0.5 inches thick.
2. Use a 3.5-inch round cutter to cut out 8 circles. Cut a hole in the center of each with a 1.2-inch cutter.
3. Arrange on a lined tray, cover loosely with plastic wrap, and let proof for 90 minutes until they puff up.
4. Refrigerate for 30 minutes before frying for easier handling.

Making the Strawberry Sugar

1. Combine crushed freeze-dried strawberries with granulated sugar in a bowl.

Frying the Cronuts

1. Heat 2 liters of frying oil in a pot to 375°F (190°C).
2. Fry a few cronuts at a time, flipping occasionally until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

Filling the Cronuts

1. Once slightly cooled, roll the cronuts in strawberry sugar.
2. Whip the chilled vanilla bean pastry cream until smooth and transfer to a piping bag.
3. Pipe the cream into four points of each cronut, filling halfway.
4. Fill the remaining space with strawberry jam.
5. Garnish with extra pastry cream and fresh strawberry slices.

Beginner Tips and Notes

• If the butter leaks during lamination, chill the dough longer between folds.
• Keep all ingredients cold during the lamination process to maintain flaky layers.
• If the dough is difficult to roll, let it rest for 5-10 minutes before continuing.
• Always check oil temperature before frying to prevent undercooking or burning.
• If the pastry cream becomes too thick, whisk in a small amount of milk to loosen it.

Serving Suggestions

• Serve warm with fresh strawberries and a dusting of powdered sugar.
• Pair with a cup of tea or coffee for a delightful treat.
• Store leftover cronuts in an airtight container for up to two days. Reheat in the oven at 300°F (150°C) for a few minutes to restore crispiness.

Conclusion

Making homemade cronuts requires patience, but the results are truly rewarding. Each bite is a perfect balance of crispy layers, creamy vanilla filling, and sweet strawberry jam. With clear steps and beginner-friendly tips, this recipe ensures success even for those new to pastry-making. Try it out, experiment with different flavors, and enjoy the process of creating something special.