Blueberry Cronut

Ingredients

• 750 g ready-made croissant dough (refrigerated shelf)
• 120 ml milk
• 80 ml heavy cream
• 0.5 sachet vanilla pudding powder
• 2 tbsp sugar
• 200 g fresh blueberries
• 100 g powdered sugar
• 1 tsp black currant juice

Instructions

1. 1.

   Lay the dough strips on a floured surface, stack them into a large rectangle, brush with cold water and fold the side thirds over each other. Smooth and press firmly. Cover with foil and chill for about 30 minutes. Cut six circles (8‑10 cm diameter) from the dough and cut a small hole (~2 cm) in the center of each. Fry portions in hot oil (~170 °C) for about 3 minutes per side, then lift with a slotted spoon and drain.

2. 2.

   Combine cream and milk in a saucepan. Whisk pudding powder with 5 tbsp of the mixture and sugar. Bring the milk‑cream blend to a boil, stir in the prepared pudding mix, and cook for about 1 minute. Remove from heat, cover with cling film, and let cool.

3. 3.

   Halve the pastry rings horizontally. Wash blueberries and pat dry on paper towels. Whisk custard until smooth, fill a piping bag fitted with a round tip, and pipe onto the undersides of the rings. Top with half the blueberries and place the upper ring halves over them, pressing lightly.

4. 4.

   Whisk powdered sugar with black currant juice to make a thick glaze. Fill a freezer bag, cut a small corner, use it to decorate the doughnut tops, and top with remaining blueberries.