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For the Danish dough
for the dough
1/2 cup water
1/2 cup whole milk
2 eggs
1 tablespoon vanilla bean paste (can substitute with vanilla extract)
4 cups All Purpose Flour plus a cup extra for rolling (I use King Arthur All purpose)
1/2 cup sugar
One 1/4 ounce package instant yeast (I use Red Star Platinum instant yeast)
1 teaspoon salt
1/4 teaspoon cardamom (optional. Don't use if you're only make the Cronuts)
1 tablespoon unsalted butter, room temperature
for the butter block
1 pound plus 2 tablespoons unsalted European butter, slightly cooler than room temperature
1/4 cup all purpose flour
For the Cronuts
1 batch Danish dough
2 quarts, grapeseed oil
1 batch pastry cream:
1/2 cup heavy cream
1/2 cup milk
1/4 cup sugar
3 egg yolks
pinch salt
2 1/2 tablespoons cornstarch
1 teaspoon vanilla bean paste
To finish the Cronuts:
1/2 cup granulated sugar
1 cup confectioner's sugar
2 tablespoons whole milk
For the Danish filling:
One 8 ounce tub of Mascarpone (I use Vermont Creamery), room temperature
1 egg yolk
2 tablespoons confectioner's sugar
1 tablespoon flour
zest of 1/2 a lemon
scant pinch salt
jam of choice
To finish the Danish:
Egg wash (1 large egg whisk together with 1 tablespoon of water)
glaze (1 cup of confectioner's sugar whisked with 1 to 2 tablespoons milk)
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1-5 of 7 comments

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user - Jun 16, 2013
I shared a photo of this recipe. View photo
user Patsy G lovetocookpatsy - Jul 1, 2013
This looks amazing! the idea alone is amazing! can't wait for the weather to cool own to try it,I may make them in the heat!
user Pat Duran kitchenchatter - Sep 18, 2013
This looks amazing--go to the site and check out the photos.
user Catie B CatieBBaker - Sep 18, 2013
Food 52 has posted a recipe too. A bit simpler, but they didn't make the pastry cream, which is half the magic!

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