Easy Homemade Desserts Rolls ( Cronuts)

1Make the night before:
Prepare a large pan with parchment paper and spray with cooking spray and place the frozen croissants on it, well spaced. They will grow a lot! Leave out overnight to rise , about 7 to 10 hours. Next day.....

2the croissants should already be roughly in a circle shape but if you want them perfect, gently shape the dough into an even round gently.

3Now use a cookie cutter or decorators icing tip. to cut holes in the middle. Save the holes to use as testers for the oil.

4Heat about 2 inches of oil in a heavy pot over high heat. When oil is shimmery, add a hole to test it. the croissant dough will cook and brown within 10 to 20 seconds when oil is hot enough.

5Carefully lower the cronuts into the oil in batches. Don't overcrowd the pan. They will brown very quickly.5 to 10 seconds on each side. Remove with a slotted spoon and drain on paper towels. Repeat until all are fried.

6These can be filled or just glazed.
to glaze put the zest from the orange or lemon and the juice of either with the vanilla into a bowl. Add powdered sugar and stir until it's the consistency of Elmer's glue.
dip the warm Cronuts into the glaze.

7To fill: Poke 3 holes in the bottom (or just slice in 1/2 and fill , then put top back on--us a serrated knife) of each cronut with a chopstick and fill with the following custard using a pastry bag with a small plain nozzle.. then glaze;
Filling:
1 cup milk
1 teaspoons vanilla extract
2 egg yolks
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 cup heavy cream,whipped

Heat the milk and vanilla until just below boiling point. Cream yolks, sugar and cornstarch then gradually pour in the hot milk while whisking. Return the mixture to the saucepan and cook, while stirring until thick. Place in a bowl, cover and allow ti cool completely before folding in the the whipped cream. Place the cream in a piping bag with a small plain nozzle. Fill the 3 holes you made.

8more ideas

9more ideas

10what's left from this morning: