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Strawberry Glazed French Crullers

Strawberry Glazed French Crullers
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Strawberry Glazed French Crullers are light, airy pastries made from choux dough, fried to a delicate crisp with a fluffy interior and coated in a luscious, fresh strawberry glaze. This elegant dessert combines classic French technique with the natural sweetness of strawberries, perfect for brunch, dessert, or special occasions.

Ingredients

Scale

Choux Pastry Dough

  • 1 cup water
  • 7 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • Vegetable oil for frying (enough for deep frying)

Strawberry Glaze

  • 1 cup fresh strawberries, pureed and strained
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Choux Pastry Dough: Heat water, unsalted butter, and salt in a saucepan over medium heat until the butter fully melts. Remove the pan from heat and quickly stir in the all-purpose flour until a smooth ball forms. Return the pan to low heat and stir constantly for 1-2 minutes to slightly dry the dough, enhancing crispiness when fried.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl. Beat the eggs separately and add them gradually to the dough, stirring fully after each addition to achieve a smooth, pipe-able consistency that will puff properly when cooked.
  3. Pipe the Crullers: Fit a piping bag with a large star tip. Pipe 3 to 4 inch rings onto parchment paper-lined trays, creating ridged rings that will form the crullers’ classic texture and help hold the glaze.
  4. Fry to Perfection: Heat vegetable oil in a deep pot to 375°F (190°C). Fry the crullers in batches, turning occasionally, until golden brown and puffed, about 3 minutes per side. Remove and drain on paper towels to eliminate excess oil.
  5. Prepare the Strawberry Glaze: Puree and strain fresh strawberries to remove seeds. Mix the strawberry puree with powdered sugar and vanilla extract until smooth and glossy to create the glaze.
  6. Glaze and Serve: Dip the warm crullers halfway into the strawberry glaze or spoon it over the top. Let the glaze set slightly before serving to enjoy the perfect combination of airy dough and sweet glaze.

Notes

  • Use the freshest, ripest strawberries for the most vibrant glaze color and flavor.
  • Maintain oil temperature between 350°F and 375°F to ensure even cooking and avoid greasy crullers.
  • Practice piping for uniform, crisp rings which are key to the traditional texture.
  • Allow crullers to cool slightly before glazing to prevent the glaze from melting off.
  • Store leftovers in an airtight container at room temperature for up to 2 days to preserve freshness.

Nutrition

Keywords: French crullers, strawberry glaze, choux pastry, dessert, fried doughnuts, airy pastry, fresh strawberry dessert

Find it online: https://marygourmet.com/strawberry-glazed-french-crullers/