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Behold the Cronut: half croissant, half doughnut, it's the pastry of the moment across the country. Engineered by Dominique Ansel Bakery in New York, the treat has caused a sensation, inspiring New Yorkers to line up for hours before the shop opens to snag one before they sell out. But you don't have to wait. Thanks to Pillsbury®, you can make your own Crescent Donuts at home, and it couldn't be simpler. Serious Eats partnered with Pillsbury® and Cooking Channel's Brigitte Nguyen to show you how in this video.
Banana Cream Pillsbury ® Crescent Doughnuts
Makes 2 doughnuts
Note: Any neutral flavored, high smoke point oil such as canola or vegetable can be used in place of peanut oil
For the Banana Cream: 2 cups whole milk 1 vanilla bean, split and scraped ½ cup sugar ¼ cup cornstarch 2 egg yolks 1 whole egg 2 tablespoons unsalted butter, cut into small pats 1 ripe banana
For the Banana Sugar: ½ cup granulated sugar ½ cup banana chips
For the Glaze: ½ cup powdered sugar 2 teaspoons milk
For the Crescents: 2 quarts peanut oil (see note above) 1 (8 ounce) package Pillsbury® refrigerated Original Crescent Rolls Flour, for rolling 6 to 8 banana chips
1. For the Banana Cream: In a small saucepan, heat the milk and the vanilla bean with all its scrapings to a simmer. In a medium bowl, whisk together the sugar, cornstarch, yolks, and whole egg until smooth. Slowly pour milk into egg mixture, whisking constantly. Pour through a fine mesh strainer back into saucepan. Cook over medium low heat, stirring often, until it bubbles and thickens. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic, and refrigerate until completely chilled.
2. Blend 1/2 cup of pastry cream and banana in the bowl of a food processor until smooth. (Reserve remaining pastry cream for another use). Load cream a piping bag fitted with a Bismarck tip or into a plastic squeeze bottle.
3. For the Banana Sugar: Combine sugar and banana chips in the bowl of a food processor and blend until sandy, about 15 seconds.
4. For the Glaze: In a small bowl, mix the powdered sugar with milk to form a thick glaze. Set aside.
5. For the Crescent Doughnuts: Heat the oil in a Dutch oven to 350°F.
6. Unroll the dough onto a floured surface and pinch the perforations together to form one large sheet. With the long side of the rectangle facing you, fold the dough into thirds, like a business letter. Roll to form a 5- by 10-inch rectangle about ¼ inch thick. Rotate 90 degrees and fold into thirds, and roll out to 5- by 10-inche rectangle again. Rotate 90 degrees and fold into thirds again. Roll into a 3- by 6-inch rectangle about 1/2-inch thick. Cut two 3-inch rounds using a biscuit or cookie cutter. Using a 1-inch cutter or the fat end of a large pastry tip, cut out the doughnut hole in the center.
7. Gently slip the doughnuts into the hot oil and fry until puffed and golden, about 2 minutes per side. Using a metal spider or slotted spatula, lift doughnuts and transfer to a large plate lined with paper towels to drain.
8. Once doughnuts are cool enough to handle, pipe them with the Banana Cream at random points along the outside of the doughnut so that you'll end up with cream between varying layers. Roll the outside edges in the banana sugar, then spoon glaze over the top. sprinkle with banana chips. Serve immediately.
Go to Pillsbury.com for additional Crescent Donut recipes.
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