Description
Delicate French crullers dance with elegant choux pastry, promising a light and airy pastry dream. Powdered sugar-dusted rings beckon with their delicate texture, inviting you to savor pure French bakery magic in each irresistible bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup water
- 6 tablespoons (90 milliliters) unsalted butter
Flavor Enhancers:
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder (optional, for extra puff)
Finishing Components:
- 1 cup powdered sugar
- 23 tablespoons (340 milliliters) milk (adjust for consistency)
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
Instructions
- Prepare a saucepan and combine water, butter, sugar, and salt over moderate temperature, allowing the mixture to gently simmer and meld together.
- Swiftly introduce flour into the bubbling liquid, stirring energetically with a wooden spoon until the mixture transforms into a cohesive, smooth dough ball that cleanly separates from the pan’s interior.
- Transfer the pan away from heat source and permit the dough to rest and cool for a precise five-minute interval, enabling it to stabilize and develop proper consistency.
- Vigorously beat eggs into the cooled dough, incorporating them one at a time, ensuring each addition is thoroughly integrated before adding the next, creating a glossy and elastic texture.
- Transfer the prepared dough into a piping bag fitted with a star-shaped nozzle, carefully crafting uniform circular shapes onto parchment-lined baking sheets.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to an optimal 375°F, maintaining a consistent temperature for even frying.
- Gently lower the delicate dough rings into the hot oil, allowing them to transform into golden, puffy pastries, turning once to ensure uniform bronzing.
- Remove the crullers using a slotted spoon, letting excess oil drip away, then place on a wire rack lined with paper towels to drain.
- Prepare a delicate glaze by whisking powdered sugar with vanilla extract and milk, creating a smooth, glossy coating.
- Delicately drizzle or dip the warm crullers into the prepared glaze, allowing the sweet layer to elegantly cascade over the crisp, airy pastry.
Notes
- Ensure water, butter, sugar, and salt mixture reaches a gentle simmer before adding flour to create the perfect choux pastry base.
- Stir flour mixture aggressively to develop gluten and create a smooth, unified dough that easily separates from pan edges.
- Allow dough to cool slightly to prevent egg scrambling when incorporating them, maintaining a silky, light texture.
- Pipe crullers carefully using a star tip for traditional ridged appearance, which helps create maximum crispy surface area when frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg