Chocolate Cronut

Name: Chocolate Cronut
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: United States
Ingredients: 500 g of flour; 50 g of sugar; 10 g of salt; 20 g of baker's yeast; 150 ml of milk (lukewarm); 50 ml of water (lukewarm); 250 g of butter; 1 L of frying oil; 200 g of pastry cream (chocolate); 150 g of dark chocolate (melted); 50 g of chopped caramelized hazelnuts

5,01 review

The cronut is croissant dough fried in the shape of a filled doughnut. 🍩 It is a very rich, flaky hybrid pastry.

Total time: 1 h 40
Prep: 1 h 30
Cook: 10 min
Rest: 2 h
Difficulty: Medium
Per person: €1.33

By the CookinBreak team

Nutrition facts

per serving · estimate

450kcal

Protein6 g6%
Carbs40 g37%
Fat28 g58%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even lighter cronuts, be careful not to overwork the dough after the last fold. This will preserve the layers of lamination 🥐✨ !

Freezing : Can you freeze this recipe?

Not recommended

Major loss of texture due to the frying and the cream. Raw dough could be frozen, but quality is at risk.

Storage : How long does it keep?

Fried dough softens, cream makes it soggy. Best fresh.

Making ahead : Can you make it the day before?

Yes

The laminated yeast dough and the pastry cream can be prepared the day before and kept in the fridge in airtight containers.

Reheating : How do you reheat it?

The fried dough loses its crispness and the pastry cream softens/runs. Eat fresh.

Variations

Flavor the pastry cream with vanilla or coffee.
Sprinkle with caramelized hazelnut pieces.
Replace the dark chocolate with milk chocolate.

Mistakes to avoid

Rushing the lamination: fold the dough in thirds with the butter, three times, letting it rest in between.
Rolling too thin: roll it out to 1.5 cm thick.
Filling warm cronuts: let them cool before filling them with cream.

Frequently asked questions

What is a cronut?

The cronut is croissant dough fried in the shape of a filled doughnut. This very rich, flaky hybrid pastry is filled here with chocolate pastry cream and topped with a dark chocolate glaze.

How do you laminate the cronut dough?

Roll the dough into a rectangle, spread the butter in a thin layer, fold in thirds like a letter and repeat three times, letting the dough rest between turns.

How do you shape the cronuts?

Roll the dough out to 1.5 cm thick, cut circles with a cookie cutter and make a hole in the center to get a doughnut shape. Let rise before frying.

How do you fill the cronuts?

Using a piping bag, fill them with chocolate pastry cream. Then dip the top in melted chocolate and sprinkle with caramelized hazelnut pieces.