Description
Delight in these light and airy French Crullers glazed with a fresh strawberry icing. Crispy on the outside and tender on the inside, these classic French pastries are deep-fried to golden perfection and finished with a vibrant strawberry glaze and optional strawberry sugar for an extra burst of flavor. Perfect for a brunch treat or dessert.
Ingredients
Scale
French Crullers
- ½ cup Water
- ½ cup Whole Milk
- ½ cup Unsalted Butter
- 2 tbsp Granulated Sugar
- ½ tsp Salt
- 1 1/3 cup Bread Flour
- 4 Large Eggs
- Vegetable or Canola Oil, for frying – enough for a deep fryer or to fill a deep skillet halfway
Strawberry Glaze
- 2 cups Powdered Sugar, sifted
- ¼ cup Fresh Strawberries, cut and mashed or pureed
- 3-4 tbsp Whole Milk
Strawberry Sugar (optional)
- ½ cup Freeze Dried Strawberries, processed into fine strawberry bits
- ¼ cup Granulated Sugar
Instructions
- Prepare parchment squares: Cut parchment paper into eighteen 4” x 4” squares. Optionally, trace a 3 to 3 ½ inch circle onto each square with a glass. Set aside.
- Make pâte à choux base: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high stirring until it reaches a boil, taking care not to let it boil over.
- Add flour and cook dough: Remove from heat and stir in bread flour vigorously with a wooden spoon until fully combined. Return to medium-high heat, stirring and pressing dough against the pan sides until it forms a smooth, thick paste that pulls away cleanly from the pan.
- Cool and aerate dough: Transfer dough to a stand mixer with paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly.
- Add eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape sides between additions. The dough should become smooth, glossy, thick, and elastic—able to stretch about 1-2 inches without breaking.
- Pipe crullers: Fill a large piping bag fitted with a large star tip with the dough. Lightly spray a baking sheet and place parchment squares on it paper side down. Pipe a ring of dough onto each square, closing the circle.
- Heat oil: Heat vegetable or canola oil in a deep fryer or large deep skillet to 370°F, ensuring a depth of 2-3 inches if using a skillet. Use a thermometer to maintain temperature.
- Fry crullers: Fry 2-3 crullers at a time, paper side up, for about 45 seconds. Remove paper with tongs, then fry each cruller 2-3 minutes per side until medium golden brown and puffed.
- Drain and cool: Remove crullers with tongs or slotted spoon and place on a wire rack lined with paper towels to drain excess oil and cool slightly.
- Make strawberry glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk together sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk, adding more milk if needed until smooth.
- Dip and glaze crullers: When crullers are cool enough to handle, dip each into the strawberry glaze, then place back on the wire rack. Optionally, sprinkle with prepared strawberry sugar.
- Make strawberry sugar (optional): Process freeze-dried strawberries into fine bits, combine with granulated sugar, and pulse briefly. Store in airtight container.
- Serve and store: Enjoy crullers immediately for best taste. Store in an airtight container in the refrigerator for up to 1 day.
Notes
- Recommended frying time is 2-3 minutes per side for a total of 4-6 minutes; adjust based on your fryer and oil temperature.
- Frying time depends on how many crullers are cooked simultaneously and frying temperature consistency.
- Strawberry sugar garnish is optional but adds a lovely texture and intensified strawberry flavor.
- Use a candy thermometer to monitor oil temperature accurately for best results.
- Ensure crullers are cooled enough before glazing to allow the icing to set properly.
Nutrition
- Serving Size: 1 cruller
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
