Caramilk Cronut

Caramilk is delicious. Doughnuts are delicious. Croissants are delicious. Put them together and you really do end up with a delicious dessert!

Done in 1 hour

Serves 6

Tom Jackson

Dish by Tom Jackson



For the cronut:

4store-bought croissant dough

neutral oil (for frying)

For the crème anglaise:

150mldouble cream

150ml whole milk

3egg yolks

50g caster sugar


1 tspvanilla extract

For the caramilk icing:

120gcaramilk (for initial melting)

40gcaramilk (chopped)

Cadbury's Caramilk has taken Australia by storm and everyone is absolutely raving about it. But we felt a bit left out, so we tried some and now we can't get enough! So much so, that we've come up with some of our favourite desserts to date!!!


For the cronuts: On a lightly floured surface, lay your croissant dough out, and using the guide lines, cut into triangles. Stack the triangles 4 high, sticking together with some water. Cut your rounds with a medium cookie cutter, using a smaller one to make the whole in the middle.

Prepare your fryer, or saucepan, for deep frying, and heat oil to 170°c. Once at temperature, carefully place your cronuts into the oil and cook for 4 mins, until light and puffy, and golden brown. Place on a draining rack and let cool.

For the crème anglaise: Heat your cream, milk and vanilla in a small saucepan, until just steaming. Simultaneously whisk together your eggs and sugar together.

Start to pour your cream mixture into your eggs, bit by bit, until the eggs and cream are at the same temperature. Combine all, mix well, and add back to your saucepan, on medium-low heat, whisking constantly until the mixture is thick and covers the back of a spoon.

Add your caramilk to a heatproof bowl, pour in your custard and cover until everything has melted. Mix well and place in the fridge to cool!

For the caramilk icing: In a double boiler, melt the majority of your caramilk. Once melted, remove from the heat, and add the rest of your caramilk and mix until everything has melted. Let cook for a couple minutes.

Dunk the tops of your cronuts into the melted caramilk, and place in fridge to harden! Add your crème anglaise into a pipping bag, and once your icing has set, pipe the custard into the side of your cronuts.

To garnish, we used some freeze-dried raspberry powder and some more delicious caramilk pieces, but you can add whatever toppings you like!

All that's left to do is enjoy!! (and believe us, you really will) x

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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