Name: Faux cronuts with chocolate glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.2 litre canola or sunflower oil; 3 sheets frozen flaky puff pastry, thawed; 50 gram butter, melted; 1/4 cup sugar; 1 teaspoon cinnamon; Vanilla custard cream; 1/3 cup thickened cream; 1/3 cup store-bought vanilla custard; 1/2 teaspoon vanilla bean paste; Chocolate glaze; 1 cup icing sugar; 2 tablespoon cocoa, sifted; 1 teaspoon vanilla essence; 2 - 2½ tbsp milk

Faux cronuts with chocolate glaze

Creating the world's trendiest treat just got easier with this faux cronut recipe. Puff pastry is the key to making this deliciously flaky dessert in just 30 minutes. Serve with vanilla custard cream and chocolate glaze

Makes 9

Prep

20M

Cook

10M

Total

30M

This recipe first appeared in Food magazine.

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Ingredients

1.2 litre canola or sunflower oil

3 sheets frozen flaky puff pastry, thawed

50 gram butter, melted

1/4 cup sugar

1 teaspoon cinnamon

Vanilla custard cream

1/3 cup thickened cream

1/3 cup store-bought vanilla custard

1/2 teaspoon vanilla bean paste

Chocolate glaze

1 cup icing sugar

2 tablespoon cocoa, sifted

1 teaspoon vanilla essence

2 – 2½ tbsp milk

Method

1.Heat the oil to 190°C.

2.Brush the pastry sheets with melted butter and fold each one in thirds. Use a doughnut cutter or two sizes of circular cutter to cut 3 doughnut shapes with holes in the middle from each folded sheet. Chill in the freezer for 10 minutes.

3.Mix the sugar and cinnamon together and set aside.

4.Make the vanilla custard cream and chocolate glaze (see below).

5.Carefully fry the frozen pastry rings for 1-2 minutes until puffed and golden, turning them as they cook. Transfer to kitchen paper to drain and dust immediately with cinnamon sugar.

6.Split the pastries in half and fill with vanilla custard cream. Drizzle chocolate glaze over the cronuts.

Vanilla custard cream

7.Combine the cream, custard and vanilla paste in a small bowl; place in the fridge.

Chocolate glaze

8.Combine ingredients in a small bowl and mix until smooth.

If you don’t have vanilla bean paste, use 1 teaspoon vanilla essence. – The oil is hot when it quickly bubbles around a wooden spoon handle. If the cinnamon sugar won’t stick, brush the pastries with a little melted butter. PER SERVE Energy 591kcal, 2475kj • Protein 4g • Total Fat 45.4g • Saturated Fat 12.3g • Carbohydrate 42.7g • Fibre 2.4g • Sodium 160mg

Note

Sophie Gray

Ingredients

Method

Vanilla custard cream

Chocolate glaze

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