THE FAUXCRO: A DIY Instant Cronut | Designer Leather Backpacks


Need a little pick me up after spin class? Or the perfect compliment to your kale juice dinner? I did. I needed a Cronut. I have been staying up late at night stalking the Cronut hashtag on Instagram for weeks now, and I especially enjoy the cross section shots. HOW do they get the center so layered and feathery yet so moist and creamy looking? In case you have not heard about the Cronut, it is a croissant-doughnut hybrid; fried croissant dough in the shape of a doughnut filled with custard. The Cronut was born in the Dominique Ansel bakery in NY, and since they are produced in limited quantities people are actually getting them off the black market.

I had to satisfy the craving, so around midnight I decided to take matters into my own hands with a DIY Instant Cronut. Armed with a canister of pillsbury crescent dough and some vanilla bean pudding, I essentially created a white trash, poor-man's version of the deep fried delight.



- Pillsbury Crescent Dough (try to find the canisters of baking sheets so they aren't pre-cut into squares)

-Some sort of ready made vanilla pudding, the fancier the better

-Vanilla and/or rose extract

- Optional pink food coloring

-A cup of powdered sugar

-Oil for frying

- A deep saucepan/ pot

-Frying thermometer

- 1/3 cup Half and Half /cream/ Whole milk


Pop open the dough.




Fold lenghtwise, then crosswise, then use a straight-edged cup to start punching out doughnuts.


You can take the excess dough that remains from punching out circles and mush into a ball, and then roll it out and punch another circle or two into it. These will produce ugly and lopsided Cronuts that have less layering and more bubbles; they will be tasty but not Instagram worthy.

Before the next step, start heating the oil in the pan, checking frequently with your thermometer- you want to reach 350°F.


Now take a straight-edged shotglass and punch out doughnut holes, I mean Cronut holes, into the dough circles. I kept the holes and fried them too.

Now you are ready to fry! When the oil reaches 350°F start CAREFULLY slipping in the Cronuts, frying one or two at a time for about a minute on each side. 


This is kind of what it should look like when it is ready to flip.


And this is roughly what it should look like when it is ready. 


Carefully remove ready Cronuts from oil and let drain and cool on a rack, paper towel, whatever you got. Now you can start mixing the icing. Put a couple drops of one or both extracts and food coloring into the powdered sugar. Start slowly adding in the milk while mixing, and continue adding until you get a smooth and thick icing. 

Once the Cronuts are cooled, start cutting them in half like a bagel with a serrated knife, and spread a little layer of pudding on half of each Cronut then reconnect them with their mates.


Now drizzel a little icing around the Top of each Cronut. I find that a quick motion with a small spoon works best, and I would start with the ugly Cronuts first so you get some practice and then move on to your more even looking ones. 


Now you have your own homemade Cronuts! Eat them immediately with a side of kale juice, or store them in an airtight container in the fridge for a couple days.









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