FRENCH CRULLERS
Provided by Lara Ferroni
Categories Brunch Dessert Fry Pastry Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 14 crullers
Number Of Ingredients 9
Steps:
- 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
- 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
- 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
- Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
- Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.
CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
- Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
- Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
- Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.
EASY FRENCH CRULLERS
You need to try these delightfully fluffy French Crullers, based on Michael Ruhlman's Pâte à Choux recipe. They were perfect, light and fluffy little balls of deliciousness and they took no time at all.Courtesy of Elizabeth Nyland of Guilty Kitchen.
Provided by Food Network Canada
Categories comfort food,dessert,eggs and dairy,French,Fry,snack
Time 15m
Yield 30 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium-high heat.
- Add the flour and stir with a wooden spoon until it turns into a thick paste and pulls cleanly away from the sides of the saucepan.
- Remove from the heat and either transfer to a bowl, or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
- Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
- When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3 inches in a pot over medium-low heat).
- Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad.)
- Dip or brush on glaze while still warm and enjoy!
- Stir all ingredients until smooth.
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- It all starts by boiling the water butter and sugar in a large sauce pan. Once the mixture is bubbling, add the sifted flour and stir for 3 – 5 minutes, until a film is visible in the bottom of the pan.
- Move the dough to your mixer. To cool things down a bit, mix on low for about 1 minute before beginning to add eggs. (Remember, I don’t like scrambled eggs!) Add egg yolks one at a time, scraping the bowl in between. Then add one white at a time just until the mixture is glossy and holds its shape when you pinch it. Place the dough into the piping bag.
- Cut several 3 inch squares of parchment paper. You’ll pipe your mixture onto these and then drop them into the hot oil from there. Pipe the mixture in a circle, making sure they overlap about 1/2 inch at the end. Allow crullers to stiffen up in the freezer for 5 minutes while your fry oil heats up to 350 degrees.
- To cook, you can try one of two approaches. If you are dexterous and your crullers are stiff enough, you can drop them from their papers into the hot oil at a very short distance. If you fail at that method – you can drop the whole thing, cruller and parchment, into the oil and then fish out the paper when it floats off the cruller. I’ve been known to do either of these as needed.
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