I work in ...


Content is being adapted
based on your type of business.


Making the Filling

  • Rexa vla 200.0 g
  • Liquid Milk 500.0 g
  • Toff Vanilla Butter

Making the Mirror

  • Fresh Cream 200.0 g
  • Compound Chocolate 225.0 g

Making the Cronut

  • High Protein Flour 1000.0 g
  • Sugar 50.0 g
  • Instant Yeast 22.0 g
  • Liquid Milk 340.0 g
  • Water 300.0 g
  • Bread Improver 10.0 g
  • Buttery Margarine 25.0 g
  • Salt 20.0 g
  • Pastry Fat Shortening 500.0 g
  1. Making the Filling

    • Whisk all ingredients for 5 minutes until it's thickened.
    • Put the filling into a cone and keep it in the fridge.
  2. Making the Mirror

    • Boil the fresh cream and compound chocolate until it's boiled and turn off the fire. Keep stirring it until it's thickened.
    • It's ready to pour on the cronut.
  3. Making the Cronut

    • Mix flour, sugar, instant yeast, liquid milk, water, and bread improver well.
    • Add margarine and salt on it and whisk them well for 15 minutes until they are dough and not sticky anymore.
    • Keep the dough in the fridge for 30 minutes. After that, take it out from the fridge.
    • Cover it with pastry fat shortening and single covered it (see the practice 3 times). Keep the dough again in the fridge.
    • Make the dough smaller about 1.5 cm and cut and form it into a doughnut.
    • Fry the dough with frying oil until it's well done.
    • Then, cut the dough horizontally and give the filling.
    • Cover the dough and pour the mirror.