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Biting into a freshly made Strawberry Glazed French Cruller is a truly sensory experience that begins the moment your teeth break through the delicate sugar-speckled glaze. The initial gentle resistance gives way to a crisp exterior shell that shatters slightly before revealing the impossibly light, airy interior with its distinctive honeycomb structure. Each bite delivers an exquisite contrast between the sweet, fruity strawberry glaze and the subtle eggy richness of the choux pastry.
I developed this recipe during a summer when our garden produced more strawberries than we could possibly eat fresh. My first attempt at strawberry-glazed crullers resulted in my teenage son asking if he could take some to school for his friends. My neighbor, who claims to dislike donuts, consumed three in one sitting. Even my mother-in-law, notoriously critical of anything deep-fried, requested the recipe after trying them at our family brunch.
Understanding Choux Pastry
Choux pastry transforms from a simple mixture of butter, flour, and eggs into an airy pastry using only steam for its rise. The high moisture content creates steam during frying, expanding the dough into a hollow structure with a crisp outer shell. Unlike yeasted doughs, choux requires no proofing or leavening agents, making it a quick and reliable choice for homemade pastries.
Key Ingredients for Perfect Pastry
- Fresh Strawberries: Provide natural flavor and vibrant color for the glaze.
- Freeze-Dried Strawberries: Intensify the strawberry essence in the sugar topping.
- Unsalted Butter: Adds essential richness to the choux paste, ensuring a tender texture.
- Large Eggs: Provide structure and create steam for natural leavening.
- All-Purpose Flour: Balances structure and lightness for the perfect pastry.
- Whole Milk: Enhances richness, contributing to a smooth, well-developed dough.
- Granulated Sugar: Lightly sweetens the pastry while maintaining balance.
- Pure Vanilla Extract: Adds aromatic depth and complements the strawberry flavors.
- Neutral Oil: Ensures a clean, crisp fry without overpowering the delicate flavors.
Mastering the Crullers
- Perfect Choux Pastry:
- Boil water, milk, butter, sugar, and salt in a saucepan. Add flour and stir vigorously until a smooth dough forms. Transfer to a mixing bowl and beat until slightly cooled. Add eggs one at a time until the dough is smooth and pipeable.
- Piping and Frying:
- Pipe the choux dough into rings on parchment squares. Heat oil to 350°F. Carefully place crullers into the oil, parchment side up, and remove parchment after a few seconds. Fry until golden brown, flipping halfway through.
- Strawberry Glaze:
- Puree fresh strawberries and strain for a smooth texture. Mix with confectioners’ sugar and vanilla extract until a thick but pourable glaze forms.
- Final Assembly:
- Dip cooled crullers into the strawberry glaze. Sprinkle with freeze-dried strawberry sugar before the glaze sets.
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Serving Inspirations
Arrange crullers on a cake stand for a stunning brunch display. Pair with freshly brewed coffee or a glass of sparkling rosé for a sophisticated touch. Serve with fresh strawberries and mint for an elegant garnish. For dessert, offer alongside vanilla bean ice cream for a delightful contrast of textures and temperatures.
Creative Twists
Swap strawberries for raspberries for a tart variation. For autumn, use an apple cider glaze with cinnamon sugar. Citrus lovers can opt for a lemon or orange glaze with fresh zest. For an indulgent twist, drizzle dark chocolate over the strawberry glaze for a chocolate-covered strawberry effect.
Keeping Fresh
Crullers are best enjoyed within hours of frying for peak texture. If storing, keep in an airtight container at room temperature for up to 24 hours. Reheat briefly in a 325°F oven for a slight refresh. Choux dough can be piped onto parchment squares up to 2 hours before frying.
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Frequently Asked Questions
- → Can I bake these French crullers instead of frying them?
- While traditional French crullers are fried, you can bake them at 425°F for about 10 minutes, then reduce to 350°F for another 15 minutes until golden and puffed. The texture will be different but still delicious.
- → Can I make the dough ahead of time?
- You can prepare the dough up to 24 hours in advance and store it in a piping bag in the refrigerator. Let it come to room temperature for about 20 minutes before piping and frying.
- → What can I use instead of fresh strawberries for the glaze?
- If fresh strawberries aren't available, you can use 2-3 tablespoons of strawberry jam or preserves instead. Strain to remove seeds if desired.
- → Why did my crullers deflate after frying?
- Crullers can deflate if the oil temperature is too low or if they're undercooked. Make sure to maintain the oil at 370°F and fry until golden brown on both sides.
- → Can I freeze these French crullers?
- While best enjoyed fresh, you can freeze unglazed crullers in an airtight container for up to 1 month. Thaw at room temperature and warm in a 350°F oven for 5 minutes before glazing.