Submitted by Bentzion Benedek
Makes 12 Mini Cronuts
Make Cronuts. Stack three puff pastry squares one on top of another. Take a third of the square and fold it over, then taking the third from the other side, fold it over the first. Roll it out until you have a three by one-inch rectangle. Repeat this process length wise. When you are done you should have a two-inch square, 1/4 inch thick.
Repeat step number one with the same piece of dough.
Repeat steps one and two with the other squares of dough. The dough may get soft and sticky, if so, put it back in the freezer for a half hour. Using a cookie cutter or cup, cut the dough into a two-inch circle. Then cut an approximately one-inch hole in the center of the cronuts. Place the cronuts on a cookie sheet lined with parchment paper. Spray a piece of plastic wrap with nonstick spray and cover pan. Keep in a warm place for one hour.
Make ganache. Using a medium size pot, pour in the whipped topping and cook on medium heat for about 5 minutes, do not bring to a boil. Turn off flame and add chocolate chips, mix until completely melted. Pour chocolate mixture into an electric mixer fitted with a whisk attachment, beat until stiff peaks form. Best fresh but can be made ahead. If refrigerating, soften in microwave for 30 seconds before use.
Fill a pot about an inch high with oil and heat it up. Place four Cronuts in the pot and fry until tops are slightly brown, then flip the Cronuts. When the bottoms are golden brown, take the Cronuts out of the pot, place on paper towel, let cool.
Using a plain tip, fill a piping bag with chocolate ganache. Push the tip into the Cronut and inject filling in four places. Combine sugar and vanilla sugar in a bowl. Coat the sides of the Cronuts with the sugar. Mix the confectioners sugar and oil until smooth, then pour over top of the cronuts, covering holes. Serve fresh, eat immediately and enjoy.