Donuts in the shape of a croissant. Sweeteners.

These croissant-shaped donuts filled with jam and pastry cream are the perfect fusion between donuts and croissants. Soft, fluffy and fluffy on the inside, with a crunchy texture on the outside, each donut is rolled and molded like a croissant, fried and coated in sugar for a crunchy touch.

They are generously filled with a rich, smooth vanilla custard and strawberry jam, creating a perfect balance of creamy and vibrant flavors. Ideal to enjoy warm with a cup of coffee or chocolate, these bakery-style donuts are a real treat.

Ingredients

1 donut dough recipe - click here to have it

For the diplomatic vanilla cream:

500 ml whole milk
4 large egg yolks
70g sugar
60 g cornstarch
2 teaspoons of vanilla extract
1/2 teaspoon salt
45 g salted butter
180 ml of whipped cream

diplomatic cream usually has a little gelatin but I haven't added it.

For the Strawberry Jam

500 g fresh strawberries
250 g sugar (normal or special for jams)
1 tablespoon of pectin (optional)
the juice of one lemon

To cover

150 g sugar

Directions

To make the croissant-shaped donuts, we start with the donut dough that we prepared the day before.

For the jam, chop the strawberries. In a saucepan, put the crushed strawberries, lemon juice and sugar. Let it boil for 5 minutes over high heat until it starts to foam. When they come to a boil, lower the heat to medium power and let it cook for about 20-30 minutes until the jam has thickened. It is important to mash the fruit so that in the end there is a smooth jam without lumps.

After this time, we let it cool. When it is cold, we check if the texture is thick enough to spread. If this is not the case, we will cook again for 15 minutes until we achieve the necessary consistency. We reserve.

Para la crema pastelera of vanilla, while we have the dough in the refrigerator, we prepare the vanilla pastry cream. In a medium saucepan over medium heat, heat the milk until it simmers; Don't let it boil!

While the milk is heating, in a separate large bowl, add the egg yolks, sugar, cornstarch, vanilla and salt. We beat until well mixed and smooth.

Once the milk mixture comes to a simmer, whisking constantly, slowly pour it into the egg mixture to temper the eggs, until combined. It is important to do it slowly, so that the yolks do not curdle.

Once the milk is completely incorporated, return the mixture back to the saucepan and heat over medium heat. We beat continuously until it bubbles. Once it starts bubbling, it will start to thicken quickly. We keep the heat medium and beat quickly and vigorously for 1 minute.

Once thick, remove it from the heat and add the butter, beating until completely integrated.

Strain the mixture through a fine mesh strainer so that it is very smooth into a large, clean bowl. We cover the surface of the pastry cream with transparent film to prevent a layer from forming and refrigerate the bowl until it is completely cold.

For the donuts, we cut 10 rectangles of baking paper and place them on 2 baking trays. These will serve as a base for the donuts once formed and will be easier to fry.

We take the dough out of the refrigerator and with the help of a rolling pin we form a 50 x 30 cm rectangle with an approximate thickness of 0.5 cm. On the longer end of the dough, we use a pizza cutter or sharp knife to divide it into 5 equal elongated rectangles (each 10cm wide).

Next, we cut a straight line diagonally through each rectangle to create 10 triangles.

We take a triangle and make a small cut in the center of the widest end, we roll it tightly, giving it the shape of a croissant. Repeat with the remaining triangles.

We place them on the squares of baking paper prepared on the baking trays.

We cover the trays with a clean kitchen towel and let them rest for approximately 2-4 hours or until they double in size.

Once the dough has doubled in size, prepare a plate with absorbent paper and set aside.

Prepare a frying pan with plenty of oil and heat to 180 °C. Very carefully, we take a donut by the paper and drop it into the oil with the paper. We fry only two at a time. When they are golden brown on one side (two minutes), we remove the paper from the oil, turn them over (it is easier with the help of some skewers) and let them brown for another two minutes on the other side.

You have to check that the oil temperature remains at 180 degrees.

With the help of a slotted spoon, we take out the donuts and place them on the plate prepared with absorbent paper, roll them in sugar and then let them cool completely on a rack.

When completely cool, in a large bowl or the bowl of a stand mixer, beat the whipping cream for 2-4 minutes, until firm peaks form. We take the pastry cream out of the refrigerator and beat it well.

We incorporate the whipped cream into the pastry cream with a spatula until it is well integrated. Transfer the pastry cream mixture to a pastry bag or a large zip-top plastic bag with the tip cut off.

We put the jam in another pastry bag or plastic bag with an airtight seal with the tip cut off and fill the doughssants.

Using a knife or toothpick, make a small hole in the center of a doughssant, pushing slightly toward the edges to create space for the filling. Then, carefully insert the tip of the pastry bag with the pastry cream into the hole and press until the center begins to inflate without filling it completely.

Next, we insert the tip of the pastry bag with the jam into the same hole and fill gently until the doughssant is completely filled. We repeat with the rest and that's it!