Cronuts are a cross between a croissant and a donut. They are baked like donuts, but made from croissant dough. In this version we decorate the cronut with an orange colored white chocolate ganache. I like that better and it's a lot less sweet than the classic donut glaze based on only icing sugar.
To make it extra festive, I fill the cronuts with homemade custard. For the dough we use the ready-made croissant dough from danerolles. Very easy and quickly ready!
In our village the people are, as they say, 'very royalist'. So every year there is a big celebration with King's Day. When I came to live here from Dordrecht, I had to get used to it. In the meantime I don't know any better whether at least one orange tompouce should be eaten every April 27. Otherwise it's just not really a party.
Now it is always a huge hassle to get hold of such an orange tompouce. There are meters long lines at the bakers (now completely, with the corona measures!) And those from the supermarket just aren't. So for this year it will be an alternative pastry. By the way, this one seems cronut very similar to the classic orange tompouce in all respects: it has a base of airy layered dough, a filling of cream and a nice soft orange glaze. As far as I'm concerned, a worthy alternative for this King's Day!
As I said, we use Danerolles croissant dough for the cronuts. You may know that from back in the day. This canned croissant dough has been sold in supermarkets since the 70s. It actually works very simply: you remove the dough from the packaging, roll up the croissants and… let's bake!
The dough can be baked directly from the packaging. I'll be honest with you – before this collaboration I hadn't tried Danerolles' dough before. I once bought a can of croissant dough from the supermarket's own brand and I hadn't had such a good experience with it.
These cronuts were the first thing I made with Danerolles dough and… wow! I was so pleasantly surprised by the lightness! After cutting out the dough circles, I was a little hesitant. The dough was about an inch thick, so I expected to get cronuts that would be up to 2 inches high. Nothing was further from the truth. During frying, the dough increased at least 4x in volume. You can see the result in the photos: very high and airy cronuts. So great!
Are you also going to work with this recipe? Then you can have a can normally croissant dough (for 6 pieces) or buy a can of croissant dough XL (for 8-10 pieces). You can find Danerolles dough in the refrigerator section at the supermarket.
The recipe for the cronuts
This recipe consists of three parts: we start by making the custard. Since this needs to cool down, we'll do this first. Then we bake the cronuts and finally we make the chocolate ganache. Then it's a matter of putting together.
You will get the best result if you do the latter just in advance. This keeps the cronuts nice and airy. If the custard is in the cronut too long, it may become a little soggy and soggy.
This recipe is for 6 cronuts. Want to make more? Then you can simply double the recipe.
For the custard
- 500 ml milk
- 35 g custard powder
- 2 tbsp sugar
- 1 packet of vanilla-flavored sugar
For the cronuts
- 1 pack Danerolles croissant dough
- Oil, for frying
For the ganache
- 100 gr white chocolate
- 100 ml cream
- Optional: orange chocolate food coloring and sprinkles
Preparation orange cronuts
Start by making the custard. To do this, put all the milk, except for 3 tablespoons, in a pan and heat it together with the sugar and vanilla sugar. Stir the rest of the (cold) milk through the custard powder and add this to the milk in the pan. Bring it all to a boil, stirring constantly.
After a few minutes you will see that the custard is thickening. Remove the pan from the heat and pour the custard into a bowl. Place a layer of plastic wrap on it. The foil should touch the custard, so that there is no skin on it later. When the custard has come to room temperature, you can put it in a piping bag and let it cool further in the fridge.
TIP: Don't have a piping bag? No problem: Use a sturdy plastic bag (for example a ziplock bag) with a small corner cut off. That also works fine!
Now continue baking the cronuts. To do this, take the croissant dough out of the package and flatten it in its entirety with a rolling pin. We go for a rectangle of about 25×15 centimeters that is 1 centimeter thick. Use a round cookie cutter to cut 6 circles from this. From these circles you cut another circle from the center with a small plug (for example the cap of a coke bottle), so that you get a ring.
Heat the oil to 170 degrees and fry the dough rings in it for a few minutes, until you get light and golden cronuts. Let it cool on kitchen paper.
Then make the ganache. Melt the chocolate in a bain Marie and stir in the whipped cream. If it is a smooth whole, you can optionally add chocolate food coloring to it, so that it turns orange. Dip the cronuts halfway in this and let the ganache cool down so that it hardens. Do you want to add sprinkles? Do this while the ganache is still soft.
When the ganache has set, you can carefully cut open the cronuts and pipe a layer of custard in them. Replace the top half of the cronut and… enjoy!
If you liked these cronuts, you would like our recipe for classic donuts can try too!
- This article was created in collaboration with a company or brand
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