Rate this recipe

Cheats ‘Cronuts’ with Orange-infused Custard and Lemon Glaze

Cheats ‘Cronuts’ with Orange-infused Custard and Lemon Glaze


These simple, easy to make cronuts are delicious as a dessert or as a sweet snack with coffee.

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online

1 x 500 g roll puff pastry
3 Tbsp (45 ml) melted butter

Custard filling
1 C (250 ml) milk
¼ C (60 ml) cream
Zest of 1 orange
2 egg yolks
2 Tbsp (30 ml) sugar
¼ C (35 g) cornflour
2 tsp (10 ml) Grand Marnier or orange liqueur (optional)

Lemon Glaze
¼ cup (35 g) icing sugar, sifted
Squeeze of lemon juice

To assemble
Vegetable oil for deep-frying
Sugar for dusting

To make Cronuts:

Roll the pastry out on a lightly floured surface until ½ cm thick.

Cut the pastry into three equal rectangles and using a little melted butter, sandwich them together, making three layers.

Using a round pastry cutter, cut out as many rounds as you can. Cut out the centre of each round using a piping nozzle, creating a doughnut shape.

Refrigerate until ready to deep fry.

Custard filling:

Place milk, cream and orange zest into a small saucepan and heat gently. Once it has reached simmering point, remove from heat and set aside.

Place egg yolks, sugar, cornflour and Grand Marnier into a bowl and whisk to form a smooth paste.

Pour the hot milk mixture over this paste, whisking continuously. Return mixture to the saucepan.

Stir the custard mixture over a very low heat until the mixture thickens.

Pour the custard into a bowl, cover with plastic wrap (to prevent a skin from forming) and set aside until needed.

Lemon glaze:

Sieve the icing sugar into a bowl and add enough lemon juice to make a runny glaze, thick enough to drizzle over the cronuts. Set aside until needed.

To Assemble:

Preheat the oil in a deep fryer or saucepan.

Deep-fry the pastry rounds for about 2-3 minutes or until puffed and golden brown. (Make sure that the oil is not too hot and that the pastry is cooked through).

Using a slotted spoon, remove the pastries from the oil and drain on paper towel.

While still warm, lightly dust with the sugar, then gently cut in half lengthways to fill with custard.

Place the custard into a piping bag and neatly pipe a round circle on the bottom half of each cronut.

Top with the second layer of pastry and finally drizzle with the lemon glaze.

Serve immediately while still warm.