Light Airy French Crullers (Printer-friendly)

Light, airy French crullers twisted into golden, crisp pastries with a tender, eggy center and sweet glaze finish.

# What You’ll Need:

→ Choux Pastry

01 - 1 cup water
02 - 6 tablespoons unsalted butter, cut into pieces
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 3 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract

→ Glaze

08 - 1 cup powdered sugar, sifted
09 - 2 to 3 tablespoons milk or water
10 - 1/2 teaspoon vanilla extract

→ For Frying

11 - Neutral oil (canola, sunflower, or vegetable), for deep-frying

# Directions:

01 - Combine water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium heat, stirring until butter melts.
02 - Add flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Remove pan from heat and allow dough to cool for 3 to 5 minutes.
04 - Beat eggs in one at a time, mixing thoroughly after each until dough is smooth and glossy; fold in vanilla extract. Dough should be thick but pipeable.
05 - Transfer dough to a piping bag fitted with a large star tip and pipe 3-inch twisted rings onto 12 parchment paper squares measuring approximately 3 inches.
06 - Heat neutral oil in a heavy-bottomed pot or deep fryer to 350°F.
07 - Carefully place 2 to 3 crullers with parchment paper into hot oil, parchment side down. Fry 1 to 2 minutes, remove parchment with tongs, then fry 2 to 3 minutes per side until puffed and golden brown.
08 - Remove crullers with a slotted spoon and drain on a cooling rack or paper towels. Repeat with remaining pieces.
09 - Whisk powdered sugar, milk (or water), and vanilla extract until smooth.
10 - Dip warm crullers into glaze, allowing excess to drip off, then set on a rack to firm.

# Expert Tips:

01 -
  • They taste like a French patisserie without the three-hour apprenticeship or the French attitude.
  • The crispy exterior shatters just enough to give way to an impossibly tender, almost custardy center that makes you close your eyes.
  • You can make them at home and they'll be better than anything you'd pay eight dollars for at a cafe.
02 -
  • Choux pastry is all about balance between moisture and structure—if your eggs are cold, your dough is lumpy instead of silky, and the crullers won't puff evenly.
  • The oil temperature is everything; 350°F is not a suggestion, it's a law, because two degrees lower and they become grease sponges, two degrees higher and they brown outside before the inside cooks.
  • Parchment paper is your friend when frying—it keeps the cruller from flattening on one side and peels away cleanly once the dough sets just enough to hold its shape.
03 -
  • Make the choux pastry dough the day before if you want to spread out the work—it keeps in the fridge overnight and actually pipes a bit more easily when cold.
  • Keep your oil temperature steady by using a clip-on thermometer so you're not guessing, and fry no more than three or four crullers at once to avoid temperature drops.
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