Description
Delicate french crullers showcase the art of choux pastry with light, airy rings glazed in sweet richness. Pastry chefs and home bakers can master this elegant French classic with simple techniques and quality ingredients.
Ingredients
Scale
- 1 cup water
- 6 tbsps (90 mL) unsalted butter
- 1 cup all-purpose flour
- 3 large eggs
- 2 tsps granulated sugar
- ¼ tsp salt
- 1 tsp baking powder (optional, for extra puff)
- 1 tsp vanilla extract
- Vegetable oil (for frying)
- 1 cup powdered sugar
- 2–3 tbsps (30–45 mL) milk (adjust for consistency)
- 1 tsp vanilla extract
Instructions
- Melting Foundation: Combine water, butter, sugar, and salt in a saucepan, gently heating until the mixture reaches a rolling simmer, ensuring perfect ingredient integration.
- Dough Transformation: Add flour to the bubbling liquid, vigorously stirring with a wooden spoon until the mixture forms a unified, smooth dough that cleanly pulls away from the pan’s sides.
- Cooling Preparation: Transfer the hot dough to a mixing bowl, allowing it to rest and cool for a brief period to prevent egg scrambling during subsequent mixing.
- Egg Incorporation: Gradually blend eggs into the dough, beating thoroughly after each addition until achieving a silky, glossy consistency ideal for piping.
- Shaping and Prepping: Fill a piping bag with the choux pastry, using a star-shaped nozzle to create elegant circular shapes on parchment-lined baking sheets.
- Frying Setup: Heat oil in a deep fryer or heavy-bottomed pot to 375°F, maintaining a consistent temperature for perfect cruller development.
- Frying Process: Carefully lower the dough rings into hot oil, allowing them to float and transform into golden, crisp crullers, flipping once to ensure even browning.
- Finishing Touches: Drain fried crullers on a wire rack, then prepare a smooth glaze by whisking powdered sugar, vanilla, and milk until achieving a glossy, pourable consistency.
- Serving Presentation: Drizzle the glaze over warm crullers, allowing it to set briefly before serving these light, airy French pastries with their signature crisp exterior and tender interior.
Notes
- Maintain Precise Temperature: Keep oil consistently at 375°F using a reliable kitchen thermometer to ensure perfectly golden, crisp crullers without burning or undercooking.
- Handle Dough Carefully: Work with choux pastry while still warm to achieve the ideal piping consistency, preventing potential lumps or uneven texture during preparation.
- Control Moisture Levels: Allow dough to cool slightly before adding eggs to prevent scrambling and ensure a smooth, glossy pastry that pipes beautifully.
- Glaze with Finesse: Apply glaze when crullers are warm but not hot, allowing it to set smoothly and create a delicate, appetizing finish without becoming runny.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 60 mg