MAKE THE PASTRY:
Place the milk and water into a medium bowl and set aside.
Place the flour, yeast sugar and salt into the bowl of a food processor and pulse to combine.
Add the butter pieces and pulse until the butter is in small pieces. This is the important stage, you are not making a bread or a pastry so don’t over-process the mixture you need to see chunks of butter, around 1cm in size.
Tip the mixture from the processor onto the liquid ingredients. Using a spatula or bread scraper gently fold the dry goods into the liquid, trying to moisten everything without making the butter any smaller. Cover the bowl with clingfilm and pop in the fridge overnight. This first stage should only take 10 minutes.
In the morning take the dough and place it on a well floured worksurface. Roll the dough out into a roughly 20cm x 40cm rectangle.
Fold the dough in thirds, like a business letter brushing off any excess flour, this is the first turn. Turn the dough through 90° so that the folds are facing you.
Repeat the rolling and folding process two more times, giving the dough a total of three turns. As a final fold, do a left-right-left fold like a fan.
Wrap the dough in clingfilm and refrigerate until needed, giving it a couple of hours before using.
SHAPE THE CRONUTS:
Roll the dough into a roughly 25cm x40cm rectangle and cut out wide circles. Use a smaller circle cutter to make the cronut hole.
COOK THE CRONUTS:
Deep fry the cronuts in grapeseed oil at 350F (180C) until you can tap the outside and theyre crisp and brown. Once theyre done, remove from the oil, drain quickly and immediately roll in caster sugar.
Whip up the cream filling ingredients until stiff. Pipe the cream into the cronuts once cooled, using a nozzle.
Mix a semi-thick icing glaze and pipe on top. Add sprinkles and eat on same day (within 6hrs ideally).