Strawberry Glazed French Crullers (Print version)
Light, airy French crullers with sweet tangy strawberry glaze — an elegant breakfast or dessert treat.
# What you'll need:
→ Cruller Dough (Pâte à Choux)
01 - 1 cup water
02 - 1/2 cup (1 stick) unsalted butter, cubed
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon kosher salt
05 - 1 cup all-purpose flour
06 - 4 large eggs
→ Frying
07 - Vegetable oil, for deep frying
→ Strawberry Glaze
08 - 1 cup powdered sugar, sifted
09 - 3 to 4 fresh strawberries, hulled
10 - 2 teaspoons fresh lemon juice
11 - 1 to 2 teaspoons milk, as needed for consistency
# Method:
01 - Line two baking sheets with parchment paper. Fit a large piping bag with a large open-star tip (approximately 1/2 inch wide opening).
02 - In a medium saucepan, combine the water, cubed butter, granulated sugar, and salt. Set over medium heat and bring to a gentle boil, stirring occasionally until the butter has fully melted.
03 - Add the flour all at once to the boiling mixture. Stir vigorously and continuously with a wooden spoon until the dough pulls away cleanly from the sides of the pan and forms a smooth ball, about 1 to 2 minutes.
04 - Remove the saucepan from the heat and allow the dough to cool for 5 minutes, letting residual steam escape.
05 - Add the eggs one at a time, stirring or beating thoroughly after each addition until fully incorporated. Continue until the batter is smooth, glossy, and falls in a thick ribbon from the spoon.
06 - Transfer the batter to the prepared piping bag. Pipe 3-inch diameter rings onto the parchment-lined baking sheets, spacing them at least 2 inches apart.
07 - Place the baking sheets in the freezer for 20 minutes, or until the piped crullers are firm enough to be lifted with a spatula without losing their shape.
08 - Heat vegetable oil in a deep heavy pot or deep fryer to 350°F. Using a flat spatula, gently lift each frozen cruller and carefully lower it into the oil. Fry in batches of 3 to 4 for 2 to 3 minutes per side until puffed, golden brown, and cooked through. Drain on a wire rack set over paper towels.
09 - Place the hulled strawberries in a small bowl and mash them together with the lemon juice using a fork until completely broken down and juicy. Press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds and pulp.
10 - Combine the sifted powdered sugar with 2 to 3 tablespoons of the strained strawberry juice. Add milk one teaspoon at a time until the glaze is thick yet pourable and has a smooth, glossy consistency.
11 - Once the fried crullers have cooled completely, dip the top half of each cruller into the glaze. Place on a wire rack and allow the glaze to set for about 10 minutes before serving.
# Expert advice:
01 -
- The pâte à choux dough sounds intimidating, but once you feel it pull away from the pan, you will realize it is pure kitchen magic.
- That strawberry glaze is tangy, sweet, and tastes like summer concentrated into a single bite.
- They look like they came from a fancy bakery, yet the whole process takes under an hour.
02 -
- If the oil drops below 325 degrees Fahrenheit, the crullers will absorb grease and turn heavy instead of light and crisp.
- Freezing the piped crullers before frying is the step that keeps them from collapsing in the oil, do not rush it.
- The glaze thickens as it sits, so whisk in a tiny splash of milk if it becomes too stiff to dip.
03 -
- Stir freeze dried strawberry powder into the glaze alongside the fresh berries for an intensely concentrated strawberry flavor that will make people ask what your secret is.
- Wet your spatula slightly before lifting crullers from the parchment, it prevents sticking and keeps those beautiful rings intact.