French Cruller
The French Cruller has been a doughnut I’ve been wanting to tackle for a while and I’m glad I got the chance to do it the last weekend. A French Cruller has a choux pastry base which is similar to an eclair, cream puff, or their savory counterpart, a gougere. This is a really sweet treat for your friends and family and I guarnetee they’re going to be amazed as to how you made it.
ingredients:
water 1/2 cup
milk 1/2 cup
butter 6 tbsp
salt 1/4 tsp
a.p. flour 1 cup
sugar 1 tbsp
eggs 4-5
canola oil, for frying
equipment:
Pots, pipping bag, large star tip, parchment, mixer with paddle attachment
- In a pot, combine water, milk, and butter and bring to a complete boil.
- Add your sifted flour, salt, and sugar.
- Lower to medium heat and mix until the mixture forms a ball of dough. A layer of fond should form on the bottom of the pot.
- Cook for 5-6 minutes.
- Transfer the dough to a mixer with a paddle attachment and mix on medium speed until cool.
- Add your eggs one at a time when the dough is cool. You really want it just cool enough to where it will not cook your eggs. Allow the egg to incorporate in the dough before adding the next egg.
- On the fourth or fifth egg, check the mixture by dipping the paddle directly down into the bowl and pull up. If the mixture pulls into a perfect “V” at the tip of the paddle, it is then ready to pipe. If not, add another egg until this consistence is achieved.
- Scoop the choux pastry into a large pipping bag with a large star tip.
- Pipe your choux pastry onto a square of lightly greased parchment.
- Heat your canola oil to 325F (not too hot or your doughnuts will fry flat).
- Flip your pipped choux pastry (with the parchment) into the heated oil. Make sure to lay it in the oil away from you to prevent the oil from splashing on you.
- After a few seconds, the parchment should peel right off. Take off the parchment and let it fry until the bottom is golden brown.
- Flip the doughnut over and allow the other side to turn golden brown.
- Transfer to a paper lined tray to catch excess oil. Once it’s cooler, transfer the doughnut onto a cooling rack.
Glaze
ingredients:
sifted powder sugar : 1 1/2 cup
milk : 4 tbsp
- Mix the ingredients together in a bowl. Make sure there are no more lumps of sugar before you start glazing your doughnuts.
Tips
- Avoid heating your frying oil too hot. The doughnuts will fry flat and you’ll notice that it will start bursting on the sides.
- Let the doughnuts cool properly before glazing.
- I reused a few of my parchment squares for my doughnuts and it worked out perfectly.
- Try different flavors! Add honey or spices to the glaze!
Good luck!
