2 cans of Croissants
Grape Seed Oil
1 c heavy whipping cream
1/3 c Bourbon Vanilla Sugar, processed in a food processor
1 tsp Bourbon Madagascar Vanilla Extract
1/2 -1 oz bourbon
¼ c buttermilk
1 TBS Bourbon Madagascar Vanilla Extract
2 c Powdered Sugar
Bourbon Vanilla Sugar for Garnish
Make croissants with the dough and punch a hole into each donut (use a cookie cutter and made more donuts with the scrap donut holes). Heat oil to medium-low/medium and fry the donuts so that they are cooked through and golden on the outside (2 or so minutes on each side). Set the donuts on a dish covered in paper towels to drain excess oil.
Let the donuts cool. In a large bowl, whisk heavy cream, processed sugar, Bourbon Vanilla Extract, and bourbon on high. Whisk until stiff peaks form. Put the whipped cream into a pastry bag fitted with a metal tip. Inject each donut with bourbon cream (I did 3 or 4 times depending on how big the cronut was). Set aside.
Whisk together buttermilk, Bourbon Vanilla Extra, and powdered sugar. Drizzle over cooled donuts (or dip the into the glaze). Before the glaze sets, sprinkle the donuts with Bourbon Vanilla Sugar.
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