A flakey and buttery croissant style donut stuffed with marshmallow cream and topped with chocolate ganache and graham cracker crumbs. These s’mores cronuts will have you wanting s’more.
Yesterday morning we were rushing, we are always rushing. There was no time for breakfast and so my handsome hubby suggested donuts for breakfast (seeing how there was no time to make anything at home). I could have been a good wife and countered that with a big fat no….but that didn’t happen. Actually it rarely does. Are you surprised? I didn’t think so.
I just can’t say no. Now you would hope one would have self control and only get one donut, but this is me we are talking about so limiting myself to one donut is simply not an option. I picked out three! I walked away from that donut store with my big pink box, happier than a kid on Christmas. What you don’t know is that two nights before this little donut escapade, we made a midnight trip to that same store to indulge in another caloric catastrophe.
Here is the real kicker. In between yesterday morning and our little midnight trip, it has been complete cronut mayhem at our house. Have you heard about the cronut? They have been all the rage for a while now. It is a croissant dough that is deep fried like a donut. The end result is a flakey, buttery donut with perfect layers. I have been wanting to make these at home for quite some time now. It took quite a lot of experimenting. I tinkered with the idea of making my croissant dough from scratch but upon finding out that croissant recipes can take up to three days to make, I scratched that idea! That left me with three options: puff pastry, a thick puffy croissant roll dough and a tube of refrigerated crescent rolls. The first trial was a complete disaster. The puff pastry burned on the outside and left us with a big soggy mess on the inside. Not quite the airy and flakey cronut I had been dreaming about. The next attempt was the croissant dough, which did okay but the outside still got a little too brown while the inside was a little too doughy. Luckily the third time was a charm. The crescent tube worked perfectly.
I learned a few things along the way. Make sure to use the right oil! You will want to use an oil that has a high smoke point for frying. Grape-seed oil is often recommended but it is fairly expensive so peanut oil makes a great substitute. Use a candy thermometer! These cronuts need to fry at 350°. To make sure that the temperature doesn’t lower, fry only one cronut at a time.
Though it isn’t necessary, if you have a pair of chopsticks handy they make for a great tool to flip the cronuts. Keep a plate layered with paper towels handy to drain the excess oil off the donuts after they have been fried.
The rest is simple. Fill the cronuts with a little (or a lot) of marshmallow cream, dip the tops into chocolate ganache, and top with graham cracker crumbs. The result is heavenly. I can’t believe I waited this long to make a s’mores cronut.
So now you know that in the past four days I have had multiple donuts (and cronuts) and am now eagerly seeking out a running buddy or a cardiologist. Suggestions welcome.
- 6 Cups Peanut Oil
- 2 Tubes Crescent Roll Dough
- 8 Onces Semisweet Chocolate Chips
- ½ Cup Heavy Cream
- 1 Cup Marshmallow Cream
- 2 Graham Crackers, crushed
- In a 2 quart heavy sauce pan heat peanut oil to 350°. Be sure to test the temperature with a candy thermometer. On a lightly floured surface, carefully unroll the crescent roll dough until you have a large rectangle. Pinch together the seams so there is a solid surface.
- With a rolling pin, lightly roll the dough in all four directions so the rectangle becomes slightly larger. Fold the rectangle in half widthwise. Fold the dough in half a second time to make a final rectangle that will allow two 3 inch circles to be cut (test with biscuit cutter). Repeat with the second tube of crescent roll dough.
- With a 3 inch biscuit cutter, cut two rounds from each stack. With a ½ inch biscuit cutter, cut out the center of each cronut round so that you have a donut shape. Save the little centers of the donut. They make great cronut holes. Test cronut hole in the hot oil. If the oil bubbles immediately and the cronut rises to the top than your oil is ready. Fry each cronut 1 minute and a half to two minutes on each side. Remove cronuts from the hot oil and place on a plate lined with paper towels. Allow cronuts to cool while you make the chocolate ganache.
- In a double boiler melt semisweet chocolate chips and heavy cream, stirring occasionally until the chocolate is melted and smooth.
- Fill a ziplock bag with the marshmallow cream and snip off the bottom corner of the bag.
- Cut each cronut in half carefully and pipe in the marshmallow cream into the bottom half of each cronut. Place the tops back on the cronut and dip into the chocolate ganache. Sprinkle with crushed graham crumbs. Serve immediately.
Looking for more sweet treats?