The Fluffiest French Crullers Recipe: Light & Sweet Pastry Joy

Warm, pillowy french crullers have been my secret pastry passion for years.

These delicate rings emerge from a precise choux pastry technique that seems almost magical.

Crisp exteriors give way to tender, airy centers that melt instantly on your tongue.

Pastry chefs consider these delicate treats a true test of skill and precision.

Light as clouds and surprisingly simple to craft, french crullers require just a few basic ingredients.

Whisking the dough carefully and maintaining the right oil temperature make all the difference.

Prepare to delight everyone with these elegant, irresistible pastries that transform an ordinary moment into something extraordinary.

Helpful Tricks For French Crullers

• Prevent Lumpy Dough: Stir the flour mixture continuously and quickly to ensure a smooth, lump-free texture that creates perfectly light and airy crullers.
• Control Moisture Carefully: Let the dough cool completely before adding eggs to prevent scrambling and maintain a consistent, silky pastry base.
• Master Piping Technique: Use a star-tipped pastry bag for classic ridged crullers, keeping consistent pressure and circular motion for uniform shape and professional appearance.
• Optimize Frying Temperature: Maintain oil at 365°F for golden-brown crullers that are crispy outside and tender inside, avoiding greasy or undercooked results.
• Glaze with Precision: Dip warm crullers in light, smooth glaze at just the right temperature to create a thin, even coating that enhances flavor without overwhelming the delicate pastry.

Best Way To Store French Crullers

• Preserve the delicate crispness of your French crullers by storing them carefully.
• Keep freshly made crullers at room temperature in an airtight container for up to 2 days.
• Separate layers with parchment paper to prevent sticking and maintain their delicate texture.
• Refrigeration is not recommended, as it can make the pastry soggy and compromise the crisp exterior.
• For longer storage, freeze unglazed crullers in a sealed freezer bag for up to 2 weeks.
• Thaw at room temperature and reheat briefly in the oven to restore their original crunch before serving.
• Always glaze crullers just before eating to ensure the perfect sweet, crispy bite every time.

Toppings And Sips For French Crullers

• Elevate with Lavender Honey: Drizzle delicate lavender-infused honey over the crullers for a floral, sweet twist that complements their light, airy texture.
• Pair with Champagne Cocktail: Sip a crisp champagne cocktail alongside these crullers, letting the bubbling effervescence cut through the pastry's richness and create a luxurious breakfast or dessert experience.
• Match with Vanilla Bean Latte: Enjoy a smooth, creamy vanilla bean latte that echoes the cruller's delicate vanilla notes while providing a warm, comforting contrast to the crisp pastry exterior.
• Complement with Fresh Berries: Serve a small side of mixed fresh berries to add a tangy, bright element that balances the sweet, rich flavor of the French crullers.

Fun Spins On French Crullers

• Classic Lavender Crullers: Infuse the water with dried lavender buds during the initial simmering stage, creating a delicate floral essence that transforms the traditional pastry into an elegant French-inspired treat.
• Citrus Zest Crullers: Add fresh orange or lemon zest to the dough mixture, bringing a bright, tangy note that cuts through the rich, creamy texture of the cruller and adds a refreshing dimension.
• Honey Almond Crullers: Incorporate finely ground almonds into the dough and drizzle with local honey after frying, introducing a nutty warmth and natural sweetness that elevates the classic recipe.
• Spiced Maple Crullers: Mix ground cinnamon and nutmeg into the flour before combining, then glaze with pure maple syrup for a cozy, autumnal version that celebrates rustic flavors and comforting warmth.

Questions Answered About French Crullers

• What makes French crullers different from other donuts?

French crullers are unique because they’re made from choux pastry, which creates a light, airy texture with a crispy exterior. Unlike traditional donuts, they have a distinctive ridged surface when piped and fried.

• Can I make French crullers without a piping bag?

While a piping bag with a star tip gives the classic ridged look, you can use a zip-top bag with a corner snipped off. Just make sure to cut a large enough opening to pipe the dough correctly.

• Why do I need to mix the dough vigorously when adding flour?

Vigorous mixing helps develop the gluten and creates a smooth, cohesive dough. This process ensures the choux pastry will puff up properly during frying, giving you light and airy crullers.

• Is choux pastry difficult to make for beginners?

Choux pastry might seem intimidating, but it’s actually quite simple. The key is following the steps carefully and maintaining the right temperature. With a bit of practice, anyone can master making French crullers.

Why French Crullers Are A Must-Try

• Whip Up Quickly: French crullers come together in under 30 minutes, making them a speedy dessert perfect for sudden sweet cravings.
• Master with Ease: This recipe requires basic kitchen skills, allowing even novice bakers to create professional-looking pastries without intimidation.
• Elegantly Versatile: These light, airy pastries work wonderfully for breakfast treats, afternoon tea, or elegant dessert spreads at gatherings.
• Customize Your Delight: The simple glaze can be adapted with different flavors like vanilla, chocolate, or maple, offering endless personalization options for your dessert.

What You’ll Need For French Crullers

• Water, Butter, Sugar, Salt: The foundational liquid and seasoning base that creates the classic choux pastry flavor profile, with each ingredient adding moisture, richness, and balanced sweetness.

• All-Purpose Flour: The key structural component that transforms liquid ingredients into a stable, elastic dough for French crullers, best when fresh and properly sifted.

• Eggs: Provides binding, structure, and rich flavor to the pastry, helping create the signature light and airy texture of crullers.
• Vanilla Extract: Adds subtle depth and aromatic complexity to the pastry's overall taste.

• Powdered Sugar or Glaze: Provides a sweet finishing touch and beautiful presentation for the crullers, offering a classic bakery-style appearance.

How To Cook French Crullers Right

Step 1: Prepare Creamy Water Base

In a saucepan, combine water, butter, sugar, and salt. Heat gently over medium flame until the mixture starts to bubble and blend smoothly. Watch for a light simmer that promises delicious pastry magic.

Step 2: Create Dough Magic

Quickly dump all the flour into the simmering liquid. Grab a wooden spoon and stir with enthusiasm! Keep mixing vigorously until the dough transforms into a cohesive ball that cleanly separates from the pan’s sides. The mixture will look smooth and slightly glossy.

Step 3: Cool and Rest

Take the pan off the heat and let the dough relax for 5 minutes. This cooling moment allows the ingredients to settle and creates the perfect texture for your French crullers.

Step 4: Whip Up Egg Excitement

• Eggs
• Vanilla extract

Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla, creating a silky, rich batter that will make your crullers irresistibly tender.

Step 5: Pipe Perfect Shapes

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe rings onto parchment-lined baking sheets, creating beautiful circular shapes that will become golden, crispy crullers.

Step 6: Fry to Golden Perfection

Heat oil in a deep fryer or heavy pot to 375°F. Gently slide the dough rings into the hot oil, frying until they turn a beautiful golden brown. Flip once to ensure even cooking.

Step 7: Glaze with Sweet Finish

• Powdered sugar
• Milk
• Vanilla extract

Whisk together glaze ingredients until smooth. Once crullers cool slightly, dip each one into the sweet glaze, letting excess drip off for a perfect coating.

Step 8: Serve and Enjoy

Place glazed crullers on a wire rack to let the glaze set. Serve immediately for the most delightful, crispy, melt-in-your-mouth French pastry experience.

French Crullers Recipe

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4.8 from 37 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Delightful French Crullers transport pastry enthusiasts into a world of delicate, airy perfection. Crisp golden exteriors and cloud-like interiors promise a heavenly experience you’ll savor with pure culinary joy.

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Ingredients

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Main Ingredients:

• 1 cup water
• 6 tablespoons (90 milliliters) unsalted butter
• 1 cup all-purpose flour
• 3 large eggs

Leavening and Flavoring Ingredients:

• 2 teaspoons granulated sugar
• ¼ teaspoon salt
• 1 teaspoon baking powder (optional, for extra puff)
• 1 teaspoon vanilla extract

Glaze and Frying Ingredients:

• Vegetable oil (for frying)
• 1 cup powdered sugar
• 2–3 tablespoons (30–45 milliliters) milk (adjust for consistency)
• 1 teaspoon vanilla extract

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Instructions

1. Pour water, butter, sugar, and salt into a saucepan, heating gently until the mixture reaches a rolling simmer, ensuring all components meld together smoothly.
2. Swiftly introduce flour into the bubbling liquid, rapidly stirring with a wooden spoon until the mixture transforms into a cohesive, smooth dough that cleanly separates from the pan’s interior.
3. Transfer the hot dough to a mixing bowl and allow it to rest and cool for approximately five minutes, preventing potential egg scrambling during the next stage.
4. Incorporate eggs one at a time, vigorously beating after each addition until the dough becomes silky, glossy, and holds a consistent, pipe-able texture.
5. Transfer the prepared choux pastry into a piping bag fitted with a star-shaped nozzle, creating elegant circular shapes directly onto parchment-lined baking sheets.
6. Heat oil in a deep fryer or heavy-bottomed pot to precisely 375°F, maintaining a consistent temperature for optimal frying conditions.
7. Carefully slide the delicate dough rings into the hot oil, allowing them to gently float and transform into golden, crisp crullers, turning once to ensure even browning.
8. Remove the freshly fried crullers using a slotted spoon, letting excess oil drain on a wire rack or absorbent paper towels.
9. Prepare a simple glaze by whisking powdered sugar with vanilla and milk, creating a smooth, glossy coating to drizzle over the warm crullers.
10. Allow the glaze to set for a few minutes before serving, presenting these light, airy French pastries with their signature crisp exterior and tender interior.

Notes

• Choose a heavy-bottomed saucepan to distribute heat evenly and prevent burning when preparing the choux pastry base.
• Stirring continuously while adding flour prevents lumps and ensures a smooth, glossy dough for perfect cruller texture.
• Use room temperature eggs to help them incorporate more smoothly into the slightly cooled dough, creating a silky consistency.
• Pipe crullers in circular shapes with a star-tipped pastry bag for traditional ridged appearance and maximum crispy edges when frying.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Mixing
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 70 mg