- 1 box frozen Trader Joe mini croissants or 2 boxes chocolate croissants
- oil for frying
- Chocolate ganache glaze:
- 4 oz chopped chocolate
- 1/2 cup heavy whipping cream
The night before, proof and defrost croissants according to box instructions.
On the day of making, cut croissant dough with glass or pastry ring the size of a donut. If using chocolate croissants, remove the chocolate bar inside before cutting. You can wrap the scraps of the dough onto the chocolate and bake them as mini croissants later. The chocolate croissants have a bigger rectangle area, making it easier to cut even cronuts.
Heat oil to medium-high in pot being used for frying. Make sure you have at least one inch of oil.
Once oil is ready, gently place 1-2 cronuts into oil. Fry on both sides until golden brown. Remove from oil and set in plate to cool. Repeat with remaining cronuts.
After finished frying, heat heavy whipping cream until almost boiling. Place chopped chocolate into a bowl. Pour heated cream over chocolate and immediately begin stirring until smooth ganache forms. Dip cronuts tops into glaze and set aside to let glaze set. Best eaten immediately.