Classic French Crullers
Classic French Crullers
Ingredients
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter, cut into 8 pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, or other neutral oil
For the Glaze
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the choux pastry: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally to melt the butter.
⏱️ 5 min
- 2
Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
⏱️ 3 min
- 3
Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 2-3 minutes to dry it out. A thin film should form on the bottom of the pan. Transfer the dough to a large mixing bowl.
⏱️ 3 min
- 4
Allow the dough to cool for 5-10 minutes, stirring occasionally, until it's warm but not hot to the touch. This prevents the eggs from scrambling. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in the vanilla extract.
⏱️ 10 min
- 5
Transfer the choux pastry to a pastry bag fitted with a large open star tip (such as Ateco 826 or 827).
⏱️ 2 min
- 6
Cut several 4-inch squares of parchment paper. Pipe 3-inch diameter cruller shapes onto each parchment square. You should get about 12-16 crullers.
⏱️ 10 min
- 7
Place the piped crullers on a baking sheet and freeze for at least 30 minutes, or up to 1 hour. This helps them hold their shape during frying.
⏱️ 30 min
- 8
While the crullers are freezing, prepare the glaze: In a medium bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Set aside.
⏱️ 3 min
- 9
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 10
Carefully lower 2-3 frozen crullers (still on their parchment squares) into the hot oil. The parchment will detach easily after about 30 seconds; remove it with tongs.
⏱️ 1 min•🌡️ 350
- 11
Fry the crullers for 2-3 minutes per side, or until deeply golden brown and puffed. Adjust heat as necessary to maintain 325-350°F (160-175°C).
⏱️ 6 min•🌡️ 350
- 12
Remove the fried crullers with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining crullers.
⏱️ 8 min
- 13
While the crullers are still warm, dip each one into the prepared glaze, ensuring both sides are coated. Place them back on the wire rack to allow the glaze to set.
⏱️ 5 min
- 14
Serve immediately or store in an airtight container at room temperature for up to 1 day.
Kitchen Tools
Nutrition Facts (per serving)
Classic French Crullers
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter, cut into 8 pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, or other neutral oil
For the Glaze
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the choux pastry: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally to melt the butter.
⏱️ 5 min - 2
Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
⏱️ 3 min - 3
Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 2-3 minutes to dry it out. A thin film should form on the bottom of the pan. Transfer the dough to a large mixing bowl.
⏱️ 3 min - 4
Allow the dough to cool for 5-10 minutes, stirring occasionally, until it's warm but not hot to the touch. This prevents the eggs from scrambling. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in the vanilla extract.
⏱️ 10 min - 5
Transfer the choux pastry to a pastry bag fitted with a large open star tip (such as Ateco 826 or 827).
⏱️ 2 min - 6
Cut several 4-inch squares of parchment paper. Pipe 3-inch diameter cruller shapes onto each parchment square. You should get about 12-16 crullers.
⏱️ 10 min - 7
Place the piped crullers on a baking sheet and freeze for at least 30 minutes, or up to 1 hour. This helps them hold their shape during frying.
⏱️ 30 min - 8
While the crullers are freezing, prepare the glaze: In a medium bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Set aside.
⏱️ 3 min - 9
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 10
Carefully lower 2-3 frozen crullers (still on their parchment squares) into the hot oil. The parchment will detach easily after about 30 seconds; remove it with tongs.
⏱️ 1 min•🌡️ 350 - 11
Fry the crullers for 2-3 minutes per side, or until deeply golden brown and puffed. Adjust heat as necessary to maintain 325-350°F (160-175°C).
⏱️ 6 min•🌡️ 350 - 12
Remove the fried crullers with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining crullers.
⏱️ 8 min - 13
While the crullers are still warm, dip each one into the prepared glaze, ensuring both sides are coated. Place them back on the wire rack to allow the glaze to set.
⏱️ 5 min - 14
Serve immediately or store in an airtight container at room temperature for up to 1 day.