If you have a sweet tooth and love to indulge in pastries that feel like a little celebration in every bite, then this Strawberry Vanilla Bean Cronut Recipe is going to sweep you off your feet. Imagine the flaky layers of buttery puff pastry fried to golden perfection, filled with the creamiest vanilla bean pastry cream infused with real vanilla seeds, then topped with a luscious strawberry glaze that adds just the right hint of fruity brightness. It’s a delightful blend of textures and flavors that makes every bite irresistibly satisfying. Whether you’re treating yourself or impressing friends at brunch, these cronuts bring a touch of gourmet magic right to your kitchen.
Ingredients You’ll Need
This Strawberry Vanilla Bean Cronut Recipe calls for simple, approachable ingredients that come together beautifully to create complex flavors and textures. Each component plays a key role—flaky puff pastry ensures that light, airy crunch; the rich vanilla bean pastry cream offers smooth, luxurious filling; and the strawberry glaze adds a fresh, tangy sweetness that perfectly complements the indulgence.
- Puff pastry sheet: Use an all-butter variety for the best flavor and flaky texture.
- Granulated sugar (for coating): Adds volume and sweet crunch to the exterior after frying.
- Vegetable or canola oil: Perfect for frying because of its neutral taste and high smoke point.
- Whole milk: The base for your pastry cream, providing richness and creaminess.
- Vanilla bean or vanilla bean paste: The star flavor agent, giving the cream its aromatic depth.
- Granulated sugar (for cream): Balances the vanilla and thickens the pastry cream with cornstarch.
- Cornstarch: Acts as a thickener to achieve that ideal custard consistency.
- Egg yolks: Bring richness to the cream while helping with thickening.
- Unsalted butter: Adds silkiness and a luscious finish to the cream.
- Powdered sugar: Used in the strawberry glaze for a smooth, sweet coating.
- Strawberry puree: Freshens and colors the glaze with real strawberry flavor.
- Lemon juice: Brightens the glaze, balancing sweetness with a subtle tang.
- Fresh or freeze-dried strawberries, white chocolate drizzle (optional): For topping that adds extra flavor and visual appeal.
How to Make Strawberry Vanilla Bean Cronut Recipe
Step 1: Prepare the Vanilla Bean Pastry Cream
Begin by gently warming the whole milk with scraped vanilla bean seeds or vanilla bean paste until it’s just simmering. This step infuses the milk with that unmistakably fragrant vanilla flavor. Meanwhile, whisk together sugar, cornstarch, and egg yolks in another bowl to prepare your custard base. Slowly temper the eggs by pouring half of the hot milk into the mixture while whisking — this prevents scrambling and ensures a perfectly smooth cream. Return everything back to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a luscious custard. Stir in butter for extra silkiness, strain if necessary to remove any lumps, then cover with plastic wrap touching the surface to avoid a skin. Chill until completely cold; this rich filling will be the crowning glory of your cronuts.
Step 2: Shape and Chill the Puff Pastry
On a lightly floured surface, fold your thawed puff pastry sheet into thirds like a letter, then roll it out to about 1/4 inch thick. This folding enhances the flaky layers that make cronuts so irresistible. Use a large round cutter (around 3 inches) to cut out donut shapes and a smaller cutter (about 1 inch) for the center holes. Place the cut pieces on a tray and chill for 20 minutes; chilling is key to getting that perfect puff and crispiness when fried.
Step 3: Fry Until Golden Perfection
Heat your oil in a sturdy pot to 350°F, then fry the cronuts in batches. Each should take about 2 to 3 minutes per side, cooking until they dramatically puff up and turn a gorgeous golden brown. Drain on paper towels to remove excess oil, then while still warm, toss them in granulated sugar to create that delightfully crunchy, sweet coating.
Step 4: Fill with Vanilla Bean Pastry Cream and Glaze
Once your cronuts have cooled completely, transfer the chilled vanilla bean pastry cream to a piping bag with a small tip. Poke a hole in the side or bottom of each cronut and gently fill them with the velvety cream. Then, whisk together powdered sugar, strawberry puree, and a splash of lemon juice to create the vibrant, glossy strawberry glaze. Dip the tops of each filled cronut in the glaze and finish with optional garnishes like fresh diced strawberries, freeze-dried strawberry crumbs, or white chocolate drizzle for an extra touch of elegance.
How to Serve Strawberry Vanilla Bean Cronut Recipe
Garnishes
Enhance your cronuts with beautiful garnishes that not only bring a pop of color but also complement the flavors beautifully. Fresh diced strawberries add a juicy burst of freshness, while freeze-dried strawberry pieces provide a pleasant tart crunch. A drizzle of white chocolate lends a smooth sweetness that’s simply irresistible. These touches elevate your presentation and make each cronut feel like a little masterpiece.
Side Dishes
Pair these cronuts with a light side to balance their richness. A cup of freshly brewed coffee or a floral black tea harmonizes perfectly, cutting through the sweetness and enhancing the vanilla and strawberry notes. You can also serve them alongside fresh fruit salad for a refreshing contrast that rounds out your brunch or dessert table.
Creative Ways to Present
Serve your Strawberry Vanilla Bean Cronuts on pretty cake stands or rustic wooden boards to create an inviting display. Stack a few with layers of fresh strawberries and edible flowers around for a striking centerpiece. For a fun twist, try hollowing out the center hole to hold whipped cream or a berry compote for an extra surprise. These ideas make serving the cronuts just as enjoyable as eating them!
Make Ahead and Storage
Storing Leftovers
While these cronuts are best enjoyed fresh the same day to savor that perfect flakiness and creamy filling, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The sugar coating might soften slightly, but gentle reheating can help revive the texture a bit.
Freezing
Freezing is not ideal for this Strawberry Vanilla Bean Cronut Recipe because the delicate flakes in the puff pastry tend to lose their crispness after thawing, and the pastry cream filling can separate. If you must freeze, do so before filling and glazing, wrapped tightly to prevent ice crystals, then thaw thoroughly and assemble before serving.
Reheating
To recapture some of the original crispiness, gently reheat unfrosted cronuts in a preheated oven at 300°F for about 5 minutes. Avoid microwaving as it can make the pastry soggy. After reheating, add your filling and glaze fresh for the best experience.
FAQs
Can I use store-bought puff pastry for this recipe?
Absolutely! Using store-bought all-butter puff pastry works wonderfully and saves time. Just make sure it’s fully thawed and kept cold before working with it to ensure the best puff and flakiness.
Is it possible to bake the cronuts instead of frying?
While frying is traditional and gives that classic golden crust and puff, you can bake the cronuts at 400°F until golden and puffed, about 15–20 minutes. The texture will be lighter and less crisp on the outside but still delicious.
What if I don’t have a vanilla bean? Can I substitute vanilla extract?
You can use vanilla extract if needed, but vanilla bean or paste provides a more intense, aromatic flavor and those beautiful tiny black specks in the pastry cream that make it special.
Can I make the strawberry glaze ahead of time?
Yes, the strawberry glaze can be made a day ahead and stored in the fridge. Just give it a quick whisk before dipping your cronuts to smooth it out.
How do I prevent the pastry cream from curdling?
Tempering the eggs by slowly combining the hot milk with the egg mixture while whisking constantly, and cooking over moderate heat with continual stirring, help avoid curdling and create that perfectly smooth pastry cream.
Final Thoughts
There’s something truly special about making cronuts from scratch, especially when the filling and glaze are as thoughtfully crafted as in this Strawberry Vanilla Bean Cronut Recipe. It’s a sweet, flaky, creamy, and fruity treat that feels both comforting and luxurious. I encourage you to give it a try—this recipe brings a touch of pastry shop magic right into your own kitchen, and I promise your taste buds will thank you!
Print
Strawberry Vanilla Bean Cronut Recipe
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 6 cronuts
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
This Strawberry Vanilla Bean Cronut recipe combines flaky, buttery puff pastry with a luscious vanilla bean pastry cream filling and a bright strawberry glaze. Fried to golden perfection and coated with sugar, these homemade cronuts offer the delightful texture of a donut with the elegance of French pastry. Perfect as a decadent dessert or gourmet breakfast treat.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
- 1/2 cup granulated sugar (for coating)
- Oil for frying (vegetable or canola)
Vanilla Bean Pastry Cream
- 1 cup whole milk
- 1/2 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
Strawberry Glaze
- 1/2 cup powdered sugar
- 2 tablespoons strawberry puree
- 1/4 teaspoon lemon juice
Garnish (optional)
- Fresh diced strawberries
- Freeze-dried strawberries
- White chocolate drizzle
Instructions
- Make the pastry cream: In a small saucepan, heat the whole milk along with the scraped seeds from half a vanilla bean (or vanilla bean paste) over medium heat until it just begins to simmer. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a creamy custard. Remove from heat, stir in the unsalted butter until melted, then strain the cream through a fine sieve if necessary to ensure smoothness. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until fully chilled.
- Prepare the cronuts: On a lightly floured surface, fold the thawed puff pastry sheet into thirds like a letter, then roll it out gently to about 1/4-inch thickness. Using a 3-inch round cutter and a smaller 1-inch cutter, cut out donut shapes by removing the centers. Place the cut shapes on a tray and chill in the refrigerator for 20 minutes to firm up the dough, which helps in handling and better frying.
- Fry the cronuts: Heat enough oil in a deep heavy pot to reach 350°F (175°C). Fry the cronuts in batches without overcrowding for 2 to 3 minutes per side or until they have puffed up nicely and turned a deep golden brown. Use a slotted spoon to transfer them to paper towels to drain excess oil. While still warm, toss the cronuts in granulated sugar to coat evenly. Allow to cool completely on a wire rack.
- Fill and glaze: Transfer the chilled vanilla bean pastry cream to a piping bag fitted with a small round tip. Poke a hole in the side or bottom of each cooled cronut and gently pipe in the pastry cream until filled. In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth to create the glaze. Dip the tops of the filled cronuts into the strawberry glaze, allowing any excess to drip off. Garnish as desired with fresh diced strawberries, freeze-dried strawberry pieces, or a drizzle of white chocolate for extra flair.
Notes
- Best enjoyed the same day to preserve freshness and texture.
- Use all-butter puff pastry for the best flavor and flakiness, whether homemade or store-bought.
- Be sure to chill the dough and pastry cream well to make rolling, cutting, and filling easier and cleaner.
- Maintain oil temperature to ensure the cronuts fry evenly without absorbing excess oil.
