Strawberry Glazed French Crullers (Printable Version)
Light, airy French crullers with sweet tangy strawberry glaze for an elegant breakfast or dessert treat.
# What You Need:
→ Pâte à Choux Dough
01 - 1 cup water
02 - ½ cup (1 stick) unsalted butter, cubed
03 - 1 tablespoon granulated sugar
04 - ¼ teaspoon 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 - 3–4 fresh strawberries, hulled
10 - 2 teaspoons fresh lemon juice
11 - 1–2 teaspoons milk, as needed for consistency
# Method:
01 - Line two baking sheets with parchment paper. Fit a piping bag with a large star tip approximately ½ inch wide.
02 - In a medium saucepan, combine the water, 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 liquid. Stir vigorously with a wooden spoon until the mixture pulls away cleanly from the sides of the pan and forms a smooth ball, approximately 1 to 2 minutes.
04 - Remove the saucepan from heat and allow the dough to cool for about 5 minutes so the eggs will not scramble when added.
05 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The finished batter should be smooth, glossy, and thick enough to hold its shape when piped.
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 piped crullers in the freezer for 20 minutes or until they are firm enough to lift off the parchment without losing their shape.
08 - Heat vegetable oil in a deep heavy pot or fryer to 350°F. Using a spatula, gently lift each frozen cruller and carefully lower it into the hot oil. Fry in batches for 2 to 3 minutes per side until puffed and deep golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels.
09 - Place the hulled strawberries in a bowl and mash them with the lemon juice until very juicy. Strain through a fine-mesh sieve to remove the seeds, reserving the strawberry juice.
10 - In a separate bowl, whisk the sifted powdered sugar with 2 to 3 tablespoons of the reserved strawberry juice. Add milk one teaspoon at a time until the glaze is thick yet pourable.
11 - Dip the top of each cooled cruller into the strawberry glaze. Place back on the wire rack and allow the glaze to set for about 10 minutes before serving.
# Expert Tricks:
01 -
- That shatteringly crisp exterior gives way to an eggy, almost hollow center that feels like biting into a cloud someone dipped in candy.
- The strawberry glaze turns a classic French technique into something brightly seasonal and frankly more fun than traditional chocolate or vanilla.
02 -
- Oil temperature drops when you add cold crullers so fry in small batches and let the oil come back to temperature between rounds or you get greasy sodden rings.
- The dough seems impossibly thick and stubborn after adding flour but that is exactly right, trust the process and keep stirring until it forms a cohesive ball.
03 -
- Wet your finger with a tiny bit of water and smooth the seam where the piped ring meets itself before freezing, otherwise that spot can split open during frying.
- Add a tablespoon of freeze dried strawberry powder to your glaze for an intensity of flavor that fresh berries alone cannot quite deliver.