Description
Delightful french crullers showcase light, airy pastry with elegant choux technique from France. Rich vanilla glaze and delicate ring shape make these treats irresistible for pastry enthusiasts who crave elegant dessert experiences.
Ingredients
Scale
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup water
- 6 tbsps (90 mL) unsalted butter
- 2 tsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder (optional, for extra puff)
- 1 cup powdered sugar
- 23 tbsps (340 mL) milk (adjust for consistency)
- 1 tsp vanilla extract
- Vegetable oil (for frying)
Instructions
- Mixture Preparation: Combine water, butter, sugar, and salt in a saucepan, simmering gently until ingredients meld smoothly.
- Dough Formation: Rapidly incorporate flour, stirring vigorously with a wooden spoon until the mixture transforms into a cohesive, smooth dough ball that cleanly separates from the pan’s interior.
- Cooling Phase: Remove from heat and allow dough to rest for five minutes, stabilizing its consistency and texture.
- Egg Integration: Energetically beat eggs into the cooled dough, one at a time, ensuring thorough incorporation and creating a glossy, elastic texture.
- Piping and Shaping: Fill a piping bag with star-shaped nozzle and carefully craft uniform circular shapes onto parchment-lined baking sheets.
- Oil Preparation: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F, maintaining consistent temperature for optimal frying.
- Frying Process: Gently submerge dough rings into hot oil, allowing them to transform into golden, puffy pastries, turning once to ensure even browning.
- Draining Technique: Extract crullers using a slotted spoon, positioning on a wire rack lined with paper towels to drain excess oil.
- Glaze Finishing: Whisk powdered sugar, vanilla extract, and milk to create a smooth, glossy coating, then delicately drizzle or dip warm crullers to complete the pastry.
Notes
- Maintain Precise Temperature: Keep oil consistently at 375°F to prevent soggy or burnt crullers, using a reliable kitchen thermometer for accuracy.
- Handle Dough Carefully: Mix flour vigorously but gently to avoid overworking, which can make crullers dense instead of light and airy.
- Control Moisture Balance: Add eggs gradually and completely incorporate each one to create a smooth, elastic dough that ensures perfect texture.
- Glaze Strategically: Apply glaze while crullers are still warm to help it adhere smoothly and create a glossy, even coating without becoming too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 12 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: 3 g
- Cholesterol: 75 mg