Salted Caramel Fried Croissant PoppersPosted by Cupcake Kelly on Jul 8, 2013 in Donuts | 5 comments
The Cronut/Donut/Croissant craze is still going strong. I’m not surprised though because donut and croissants are delicious. A hybrid can only be more mouth watering delicious right? I’ve seen a few recipes on other blogs but they were made by pros or pastry chefs. I decided to add my spin on it into the frenzy!
I wanted to try and make a simple at home version that the average person would be able to make. I’m not a pastry chef either just an experimental at home baker. I cheated and used a can of croissant dough (and don’t feel bad about it). The canned stuff isn’t as flaky as the real thing but it still tasted good once I added the filling and outside coating.
If you’re feeling confident check out Edd’s recipe using make at home croissant dough and Gesine’s recipe using make at home danish dough. Have a drool over the Dosant I had at Duck & Waffle too! Since I have a deep love of American style donuts I made my filling a frosting and whipped cream combo instead of a classic custard. I made a salted caramel filling and rolled half of them in Cinnabon sugar sprinkles.
These are great because they taste awesome naked with no filling too. Keep the filling and dough chilled until your ready to fill or fry. I went the easiest route and fried the croissants as little balls so I didn’t have to worry about shaping or rolling out the dough.
1 can of croissant dough
Cinnabon Sprinkles (or 1/2 cup sugar + 1 tsp cinnamon mixture), for dusting
Rapeseed oil, for frying
1/2 cup double/heavy cream
37g (3 tbs) unsalted butter, at room temperature
3/4 cup powdered sugar, sifted
1/2 tsp vanilla
1/8 cup caramel (I used Bonne Maman)
1/2 tsp sea salt (I used Maldon and crushed it gently with my fingers)
- Make the filling first. In the bowl of an electric mixer whip the cream until stiff peaks form. Pour into a small bowl and set aside.
- In the bowl of an electric mixer (you can reuse the bowl you just beat the cream in) beat the butter, powdered sugar, vanilla, salt and caramel for 5 minutes until light and fluffy (add a splash of milk if it becomes too thick).
- Fold the whipped cream into the caramel frosting (give it a taste and check the saltiness is to your liking). Place in the fridge until the fried croissants are ready.
- Pop open the croissant can (a can of 6 croissants will yield about 9 fried croissants). Divide the dough into 3 rectangles. Cut each rectangle vertically into 3 pieces that are the same size.
- Trying not to handle the dough too much make each small rectangle into a ball and roll between your hands a few times. Keep all the dough balls in the fridge until the oil is ready.
- Heat the oil in a heavy bottomed sauce pan to 350 F/180 C. Line a plate with paper towels and place the cinnamon sugar near by.
- Fry 3 popperss at a time for 4-5 minutes. Don't let the temperature drop or the inside will be doughy. Turn the dough over about every minute so they're evenly golden.
- Using a slotted spoon place on the paper towel lined plate for about 10 seconds. Roll in the cinnamon sugar mixture and place back on the plate.
- If using the filling let the donuts cool. Pour the filling into a piping bag. Cut a small hole in each donut and squeeze in as much filling as possible.
- Serve and eat immediately.
You can also serve the fried croissants warm with the filling on the side for dipping.
Filling An American Cupcake in London original