Roll the puff pastry sheet, then cut it in the doughnut shape.
Egg wash all the pastry that will go into the oven.
Bake the pastry at 350°F (or about 176°C), for about 15 – 17 mins.
Meanwhile, make the frosting: mix together 250 gr shortening (or you can add butter if you want a softer texture), 65 gr Coco Sugar®, 1 tbsp instant coffee, and 1/2 tsp vanilla essence. After all the ingredients are well mixed, put into a pipping bag.
Chill the baked pastry in the room temperature to prevent the frosting from melting when you add it.
After the pastry is chilled, add frosting to it. Feel free to style up your cronut. Then, add the chocolate chunk for more taste of it.
