Blueberry Cronut

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Blueberry Cronut
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Health Score:
4,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 21 min.
Ready in
Calories:
2008
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,008 kcal(96 %)
Protein30.25 g(31 %)
Fat101.51 g(88 %)
Carbohydrates262.48 g(175 %)
Sugar added62.1 g(248 %)
Roughage2.42 g(8 %)
Vitamin A682.87 mg(85,359 %)
Vitamin D1.06 μg(5 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁2.07 mg(207 %)
Vitamin B₂1.34 mg(122 %)
Niacin14.43 mg(120 %)
Vitamin B₆0.09 mg(6 %)
Folate409.55 μg(137 %)
Pantothenic acid0.46 mg(8 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C10.49 mg(11 %)
Potassium206.91 mg(5 %)
Calcium106.93 mg(11 %)
Magnesium15.18 mg(5 %)
Iron12.33 mg(82 %)
Iodine20.93 μg(10 %)
Zinc0.51 mg(6 %)
Saturated fatty acids55.66 g
Cholesterol317.56 mg

Ingredients

for
6
Ingredients
750 grams store-bought Croissant (refrigerated)
120 milliliters milk
80 milliliters Whipped cream
½ packet vanilla pudding mix
2 tablespoons sugar
200 grams fresh Blueberries
100 grams powdered sugar
1 teaspoon black Currant juice
How healthy are the main ingredients?
BlueberryWhipped creamsugar

Preparation steps

1.

Place croissant dough on a floured work surface and roll out into a large rectangle. Brush croissant dough with cold water and beat each the lateral third superimposed. Straight emphasize whilst holding well. Cover with aluminum foil and let rest in a cold place for 30 minutes. Then cut croissant dough into 6 circles each 8-10 cm (approximately 3-4 inches) in diameter. Cut a small hole 2 cm (approximately 1 inch) hole in the center of each circle. Heat oil in a saucepan or deep fryer to about 170°C (approximately 350°F) and fry croissant dough in portions for 3 minutes on each side.  Remove cronut from the oil with a skimmer and drain well.

2.

Pour cream and milk into a saucepan. Mix vanilla pudding powder with sugar. Boil milk and cream mixture, add pudding powder mixture while stirring and cook for about 1 minute. Then remove the saucepan from heat, cover with plastic wrap and leave to cool.

3.

Cut cronut rings in half horizontally. Rinse blueberries and pat dry with paper towels. Stir pudding mixture until smooth. Put pudding mixture in a piping bag with a round tip and pipe pudding mixture onto cut sides of bottom half of cronut. Top with half of blueberries and cover with top half of cronut. Press gently. 

4.

Mix powdered sugar in a bowl with currant juice to a thick icing. Place icing in a freezer bag, cut off a tiny corner, decorate cronut as desired and cover with remaining blueberries.

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