Introduction
Bonjour, dear readers! We're so excited to share with you one of the most scrumptious pastries you'll ever taste: the French Cruller. These light, airy, and deliciously tender treats are an absolute delight and are sure to impress your friends and family. The best part? You can make them right in your own kitchen! So, let's put on our aprons and dive into the wonderful world of French Crullers.
Ingredients
Before we get started, let's make sure we have everything we need. Here's a list of ingredients you'll need to make these delectable pastries:
1 cup water ½ cup unsalted butter 1 cup all-purpose flour 1 tablespoon sugar ¼ teaspoon salt 4 large eggs 1 teaspoon vanilla extract Vegetable oil, for frying Powdered sugar, for dusting
Equipment
You'll also need the following equipment to make French Crullers:
- A medium saucepan
- A wooden spoon
- A stand mixer or electric hand mixer
- A large piping bag
- A large star piping tip
- A deep frying pan or deep fryer
- A wire rack
- A pair of tongs or a slotted spoon
Instructions
Step 1: Prepare the choux pastry dough
In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. Stir the mixture occasionally and allow the butter to melt completely. Once the mixture has come to a rolling boil, remove the saucepan from the heat.
Quickly add the flour to the saucepan and stir vigorously with a wooden spoon until a dough forms. Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 2-3 minutes. The dough should be smooth and slightly shiny.
Transfer the cooked dough to the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Allow the dough to cool for about 5 minutes.
Step 2: Add the eggs and vanilla
Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy. After all the eggs have been incorporated, mix in the vanilla extract.
Step 3: Prepare the piping bag
Fit a large piping bag with a large star tip. Fill the piping bag with the prepared choux pastry dough.
Step 4: Pipe the crullers
Line a baking sheet with parchment paper. Pipe the dough onto the parchment paper in 3-inch circles, making sure to overlap the ends to form a closed ring. If you need to, use a little water on your fingertip to gently smooth the ends together.
Step 5: Heat the oil
Fill a deep frying pan or deep fryer with about 2 inches of vegetable oil. Heat the oil to 350°F (175°C) using a candy thermometer to monitor the temperature.
Step 6: Fry the crullers
Carefully slide the piped crullers into the hot oil, working in batches to avoid overcrowding the pan. Fry the crullers for about 2 minutes on each side, or until they are golden brown and puffed. Use tongs or a slotted spoon to flip the crullers and to remove them from the oil once they are done.
Step 7: Drain and cool
Place the fried crullers on a wire rack to drain and cool. Make sure to have paper towels underneath the rack to catch any excess oil.
Step 8: Dust with powdered sugar
Once the crullers have cooled, generously dust them with powdered sugar. Voilà