Strawberry Glazed French Crullers (Printable)
Light, airy French crullers with a sweet, tangy strawberry glaze for an elegant treat.
# 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 salt
05 - 1 cup all-purpose flour
06 - 4 large eggs
→ For Frying
07 - Vegetable oil, for frying
→ Strawberry Glaze
08 - 1 cup powdered sugar, sifted
09 - 3–4 fresh strawberries, hulled
10 - 2 teaspoons lemon juice
11 - 1–2 teaspoons milk, as needed for consistency
# Directions:
01 - Line two baking sheets with parchment paper. Fit a piping bag with a large star tip, approximately 1/2 inch wide opening.
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 mixture. Stir vigorously with a wooden spoon until the dough 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 cool for about 5 minutes before proceeding.
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 batter to the prepared piping bag. Pipe 3-inch diameter rings onto the parchment-lined baking sheets, spacing them at least 2 inches apart.
07 - Place the piped crullers in the freezer for 20 minutes, or until they are firm enough to be lifted without losing their shape.
08 - Heat vegetable oil in a deep heavy pot or deep fryer to 350°F. Using a spatula, gently lift each frozen cruller off the parchment and carefully lower into the hot oil. Fry in batches for 2 to 3 minutes per side until puffed and deep golden. Remove with a slotted spoon and drain on a wire rack set over paper towels.
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 seeds, reserving the liquid.
10 - In a separate bowl, combine the sifted powdered sugar with 2 to 3 tablespoons of the reserved strawberry juice. Add milk one teaspoon at a time until the glaze is thick yet pourable.
11 - Once the crullers have cooled completely, dip the top of each cruller into the strawberry glaze. Place back on the wire rack and allow the glaze to set for about 10 minutes before serving.
# Expert Tips:
01 -
- The glaze tastes like concentrated summer berries and it drips down the ridges in the most beautiful way.
- That shatter when you bite through the crust into the eggy, hollow center is genuinely unmatched by any bakery version.
02 -
- If the oil temperature drops below 340 degrees the crullers absorb grease and turn heavy instead of airy.
- Freezing the piped rings is not optional because without it they collapse into sad little pancakes the moment they touch the oil.
03 -
- Test the glaze consistency by dipping a spoon and watching how it drips off the edge, because it should coat thickly but still flow smoothly.
- Hold off on adding the last egg if the batter already looks glossy and pipeable, since humidity and egg size can make the dough behave differently each time.