Strawberry Glazed French Crullers (Printable)
Light, airy French crullers with a sweet, tangy strawberry glaze — an elegant pastry for any occasion.
# What You'll Need:
→ Pâte à Choux Dough
01 - 1 cup water
02 - 1/2 cup unsalted butter, cubed
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon kosher 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 whole milk, as needed for consistency
# Method:
01 - Line two baking sheets with parchment paper. Fit a piping bag with a large open star tip, approximately 1/2 inch in diameter.
02 - In a medium saucepan, combine the water, cubed 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 into 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 rest and cool for about 5 minutes, stirring occasionally to release steam.
05 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. Continue until the batter is smooth, glossy, and holds its shape when piped.
06 - Transfer the pâte à choux batter to the prepared piping bag. Pipe 3-inch ring shapes onto the parchment-lined baking sheets, spacing them at least 2 inches apart.
07 - Place the piped crullers in the freezer for at least 20 minutes, or until they are firm enough to be lifted 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 of 3 to 4 for 2 to 3 minutes per side until puffed and deep golden brown. Transfer to a wire rack or paper towels to drain.
09 - Place the hulled strawberries in a bowl with the lemon juice and mash thoroughly until completely juicy. Strain the mixture through a fine-mesh sieve to remove the seeds, reserving the liquid.
10 - In a separate bowl, combine the sifted powdered sugar with 2 to 3 tablespoons of the strawberry juice. Add milk one teaspoon at a time until the glaze reaches a thick but pourable consistency.
11 - Dip the top half of each cooled cruller into the strawberry glaze, allowing the excess to drip off. Place on a wire rack and let the glaze set for about 10 minutes before serving.
# Insider Tips:
01 -
- The strawberry glaze is tangy and bright, nothing like anything from a bakery case, and people always ask what your secret is.
- These crullers have that shatteringly crisp exterior with a hollow, eggy interior that makes you feel like you stumbled into a Parisian patisserie.
02 -
- If the oil temperature drops below 340 degrees the crullers will absorb grease and become heavy instead of light and crispy, so use a thermometer and fry in small batches.
- Freezing the piped rings before frying is not optional because it helps them hold their shape and develop those gorgeous ridged edges.
03 -
- Wet your finger with cold water to smooth the piped ring seams before freezing so they do not split open during frying.
- Adding a pinch of freeze dried strawberry powder to the glaze intensifies the flavor and color without making it too thin.