My mother has made cream-filled pâte à choux for years. They were a treat I liked very much though they weren't my top choice until just this last year. I can't recall the occasion for which we were making them but I had insisted she wait until I came home from work to help her. I wanted to practice making them myself, it was time I learned. Making the petite pastries wasn't too hard or complicated, just took some time and lots of practice to create consistent sizes. As they started to come out of the oven, sheet after sheet, cream-filled or not they looked too appetizing not to pop one into my mouth. That I had never eaten choux pastry fresh out of the oven, dawned on me at that moment. Crisp on the outside with a custard like creamy interior, I could not stop eating them.
These crullers are just as addicting if not more so! No way do you have to save them for a special occasion or have an excuse to make them. The first night I made them, I pretty much told the family to have at them. They disappeared within minutes and only left behind requests for more.
Sugared French Crullers
Makes about 2 dozen, recipe can easily be doubled
- Combine water, butter, sugar and salt in a medium saucepan and bring to a boil. Turn down the heat, add flour and stir with a wooden spoon until combined. Continue to cook and stir the mixture for a couple minutes once it starts to gather into a ball to remove as much water as possible. This method will help create a lighter pastry in the end.
- You can continue by hand in this step or transfer the dough into a stand mixer fitted with a paddle. Stir the dough for about a minute or two to allow it to cool a bit before adding the eggs.
- Add the eggs one at a time allowing them to incorporate into the dough completely and scraping down the bowl in between. Add the egg whites a little at a time watching for the dough to become smooth and glossy.
- Line 2 baking sheets with parchment paper. Transfer the dough into a large pastry bag fitted with a large star tip (1/2 inch) and pipe circles onto the lined baking sheet about 2.5 inches in diameter. Place piped crullers into the freezer for about 15 minutes.
- Meanwhile heat oil in a large dutch oven. Depending on the size of you pot, oil should be about 2 inches deep. Heat oil to 370 degrees Fahrenheit. Pour the 1 cup of sugar into a bowl for dipping the crullers.
- Remove dough from the freezer and using scissors cut out each pastry ring so that each one is on it's own individual square of paper.
- Carefully slip however many pastry rings you can fit into the hot oil, upside-down (paper side up). Remove the parchment squares once they release from the dough. Fry each side 2-3 minutes until deep golden in color. Place crullers onto a paper towel lined wire rack and allow to cool slightly before rolling in sugar. Serve immediately and enjoy!
- 2 cup warm water
- 12 Tbsp unsalted butter
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 cups flour sifted
- 6 large eggs
- 2 egg whites
- 2-4 cups vegetable oil
- 1 cup sugar for coating