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The Strawberry Glazed French Cruller brings together amazing textures - a lightly crunchy outside that breaks into an incredibly fluffy, honeycomb-patterned inside. The fruity strawberry topping works wonderfully with the buttery, rich pastry underneath.
I came up with this treat during a huge strawberry harvest. The test batch vanished so fast with my family and friends that we knew it was special. Even people who usually turn down donuts couldn't stop grabbing more.
About Choux Pastry
What makes choux so cool is how basic ingredients create something amazing. This dough puffs up from steam when it cooks, making airy pockets inside and a crispy shell outside. The best part? You don't need yeast or long waiting times like other pastries.
Essential Ingredients
- Fresh Strawberries: Main flavor for the sweet topping
- Freeze-Dried Strawberries: Adds punch of berry taste as decoration
- Unsalted Butter: Makes the pastry soft and tasty
- Large Eggs: Helps everything rise and hold shape
- All-Purpose Flour: Forms the base structure
- Whole Milk: Makes everything more flavorful
- Granulated Sugar: Rounds out the flavors
- Vanilla Extract: Boosts the overall flavor
- Neutral Oil: Perfect for frying without adding weird tastes
Preparation Method
- Choux Dough:
- Heat up liquids, butter, sugar, and salt to bubbling. Add flour and mix until it turns smooth. Let it cool a bit before beating eggs in one by one.
- Shaping and Cooking:
- Squeeze dough into circles on parchment paper. Drop into 350°F oil, taking off paper once they're in. Fry until golden, flipping once.
- Glaze Preparation:
- Mix strained strawberry mush with powdered sugar and vanilla until it's smooth.
- Finishing:
- Dunk cooled pastries in the pink glaze, then sprinkle with strawberry sugar.
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Serving Suggestions
Stack them on a fancy stand for brunches. Enjoy with a hot cup of coffee or bubbly wine. Add some fresh berries and mint for decoration. Want to make it dessert? Put some vanilla ice cream on the side.
Variations
Switch to raspberry glaze if you want something tangy. When fall comes, try apple cider topping instead. Lemon or orange zest makes great citrus versions too. For extra sweetness, add a bit of chocolate drizzled on top.
Storage Tips
They taste best when eaten right away. If needed, keep at room temp for up to a day. To freshen them up, warm quickly in the oven. You can make the dough rings up to 2 hours before frying.
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Frequently Asked Questions
- → Can I bake these crullers instead of frying them?
- You bet! While frying gives the classic texture, baking works fine too. Heat your oven to 425°F and bake for about 10 minutes, then turn down to 350°F for another 15 minutes until they're puffy and golden. They'll have a different texture but will still taste wonderful!
- → Is it okay to make the dough beforehand?
- For sure. You can make your dough up to 24 hours early, put it in a piping bag, and keep it in the fridge. Just remember to take it out about 20 minutes before you want to use it so it warms up to room temperature before you pipe and fry.
- → What can I use instead of fresh strawberries for the glaze?
- Fresh berries aren't always available, so strawberry jam works great too. Just use 2-3 tablespoons and strain out any seeds if you want your glaze nice and smooth.
- → Why do my crullers flatten after I fry them?
- They probably deflate because your oil isn't hot enough or they aren't fully cooked inside. Make sure your oil stays around 370°F and cook them until both sides turn golden and crispy before taking them out.
- → Can these crullers be frozen?
- Definitely! For best results, freeze them without any glaze in an airtight container for up to a month. When you're ready to eat them, let them come to room temperature, warm them in a 350°F oven for 5 minutes, then add your glaze.