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.
Ingredients
Scale
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
Instructions
- Pour water, butter, sugar, and salt into a saucepan, heating gently until the mixture reaches a rolling simmer, ensuring all components meld together smoothly.
- 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.
- 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.
- Incorporate eggs one at a time, vigorously beating after each addition until the dough becomes silky, glossy, and holds a consistent, pipe-able texture.
- 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.
- Heat oil in a deep fryer or heavy-bottomed pot to precisely 375°F, maintaining a consistent temperature for optimal frying conditions.
- 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.
- Remove the freshly fried crullers using a slotted spoon, letting excess oil drain on a wire rack or absorbent paper towels.
- Prepare a simple glaze by whisking powdered sugar with vanilla and milk, creating a smooth, glossy coating to drizzle over the warm crullers.
- 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