French Crullers

Introduction

French Crullers are a light, airy, and perfectly sweet pastry made from pâte à choux dough, fried to golden perfection, and glazed with a simple vanilla glaze. Known for their signature ridged rings and delicate texture, these pastries are a classic favorite at bakeries and coffee shops. Unlike dense doughnuts, crullers are almost weightless inside, thanks to the unique dough and cooking method.

I remember trying these for the first time at a small café, and I couldn’t believe how soft and melt-in-your-mouth they were. Once I learned how simple they are to make at home, they quickly became a favorite weekend project. The glaze adds just the right touch of sweetness, making them perfect to enjoy with a hot cup of coffee or tea.

What’s great about crullers is how customizable they are. You can stick with the classic vanilla glaze or get creative with citrus, chocolate, or maple glazes. Whether you’re making them for a weekend treat or an elegant brunch, these crullers are guaranteed to impress and disappear in no time!

Perfect for:

• Breakfast or brunch
• Coffee pairings
• Holiday mornings
• Special occasions
• French pastry lovers

Why You’ll Love This French Crullers

Here’s why French Crullers are a must-try:

• Light and Airy: Made from pâte à choux, these pastries puff up beautifully, resulting in a crisp exterior and a soft, airy center.
• Elegant and Unique: Their delicate, ridged shape makes them stand out on any pastry tray.
• Perfectly Sweet: The light vanilla glaze adds just the right amount of sweetness without being overpowering.
• Surprisingly Simple: Though they look fancy, crullers are made from basic pantry ingredients and follow a straightforward process.
• Versatile: The glaze can be customized with different flavors to suit your preferences.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Servings: 12 crullers
• Calories per serving: Approximately 200-250 calories
• Key Nutrients: Protein: 4g, Carbs: 22g, Fat: 12g

Ingredients

Gather these ingredients to make your French Crullers:

For the Pâte à Choux Dough:

• ½ cup (1 stick) unsalted butter
• 1 cup water
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract

Vanilla Glaze:

• 1 ½ cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Ingredient Highlights

• Butter and Water: The base of pâte à choux dough, creating the perfect combination of moisture and richness.
• Flour: Provides structure to the dough, ensuring the crullers hold their shape.
• Eggs: Essential for the light, airy texture and rich flavor.
• Vanilla Glaze: The classic vanilla glaze enhances the crullers with a touch of sweetness and shine.

Step-by-Step Instructions

Here’s how to make French Crullers:

Prepare the Pâte à Choux:

1. Heat the Butter and Water: In a medium saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts.
2. Add the Flour: Remove the pan from heat and add the flour all at once. Stir vigorously until a dough forms. Return the pan to low heat and cook for 2-3 minutes, stirring constantly, until the dough pulls away from the sides and leaves a film on the bottom of the pan.
3. Incorporate the Eggs: Transfer the dough to a large bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract. The dough should be thick but pipeable.

Pipe and Fry the Crullers:

4. Prepare the Piping Bag: Transfer the dough to a piping bag fitted with a large star tip (such as Wilton 1M or 8B).
5. Pipe the Crullers: Pipe 3-inch rings onto individual squares of parchment paper.
6. Heat the Oil: Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully place a cruller (with the parchment side up) into the oil. After a few seconds, the parchment will release, and you can remove it with tongs. Fry 2-3 crullers at a time for 4-5 minutes per side, until golden brown and puffed.
7. Drain and Cool: Use a slotted spoon to transfer the crullers to a wire rack set over a baking sheet lined with paper towels. Let them cool completely before glazing.

Make the Glaze:

8. Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency with more milk or powdered sugar if needed.
9. Glaze the Crullers: Dip the tops of each cruller into the glaze, allowing the excess to drip off. Place them back on the wire rack until the glaze sets.

How to Serve French Crullers

French Crullers are best enjoyed fresh and slightly warm. Here are some serving suggestions:

• With Coffee or Tea: Pair with your favorite hot beverage for a perfect morning treat.
• Brunch Spread: Serve alongside fresh fruit, yogurt, and other pastries for a complete brunch menu.
• Special Breakfast: Surprise your family with a batch of freshly made crullers for a memorable breakfast.
• Dessert Plate: Drizzle with chocolate or caramel sauce for an indulgent dessert option.

Additional Tips for French Crullers

Here are some tips to ensure your French Crullers turn out perfectly:

• Use Room Temperature Eggs – This helps the dough incorporate more smoothly, ensuring a light and airy texture.
• with a Star Tip – A star tip (preferably large) gives the crullers their signature ridged shape, which also helps them fry evenly.
• Chill Before Frying – After piping the dough, chill it for about 10-15 minutes. This helps the crullers maintain their shape.
• Use Parchment Squares – Pipe the dough onto individual parchment squares for easier handling when transferring to the oil.
• Oil Temperature Matters – Keep the oil at 350°F (175°C) for a crisp exterior and a soft, airy interior. Too hot, and they’ll burn; too cool, and they’ll absorb too much oil.
• Flip with Tongs or Chopsticks – Gently flip the crullers in the oil to ensure even cooking on both sides.
• Glaze While Warm – Dip the crullers in glaze while they’re still warm for better absorption and a shinier finish.
• Avoid Overcrowding – Fry in small batches to maintain the oil temperature and prevent soggy crullers.
• Drain on a Wire Rack – This prevents soggy bottoms and helps keep the crullers crisp.
• Experiment with Flavors – Add citrus zest, vanilla bean, or a touch of spice to the dough or glaze for extra flavor.

Recipe Variations for French Crullers

Here are 10 variations to try for French Crullers:

1. Chocolate Glazed Crullers: Add cocoa powder to the glaze for a rich chocolate flavor.
2. Lemon Crullers: Replace the vanilla extract in the glaze with lemon juice and zest for a citrusy twist.
3. Cinnamon Sugar Crullers: Skip the glaze and toss the warm crullers in a cinnamon-sugar mixture.
4. Maple Glazed Crullers: Use maple syrup instead of milk in the glaze for a warm, earthy flavor.
5. Honey Glazed Crullers: Drizzle the crullers with honey for a natural sweetness.
6. Almond Crullers: Add almond extract to the dough and sprinkle with sliced almonds after glazing.
7. Orange Glazed Crullers: Add orange zest and juice to the glaze for a bright, fruity flavor.
8. Espresso Glazed Crullers: Stir a shot of espresso into the glaze for a coffee-flavored topping.
9. Caramel Drizzled Crullers: Drizzle the crullers with caramel sauce for extra indulgence.
10. Berry Crullers: Top with fresh berries and a berry-flavored glaze.

Freezing and Storage for French Crullers

• Freezing: Crullers can be frozen after frying but before glazing. Reheat in a 350°F oven until crisp, then glaze.
• Storage: Store crullers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat before serving.

Special Equipment for French Crullers

Here’s what you’ll need to make French Crullers:

• Medium Saucepan
• Piping Bag with Star Tip
• Deep Fry Thermometer
• Slotted Spoon
• Wire Rack
• Baking Sheet
• Measuring Cups and Spoons
• Whisk
• Mixing Bowls

Frequently Asked Questions for French Crullers

1. Can I bake French Crullers instead of frying them?
   Yes, you can bake them at 400°F for 20-25 minutes until golden and puffed. They won’t be quite as crisp but still delicious.
2. Why are my crullers deflating after frying?
   This could be due to undercooking. Make sure they’re fully cooked and golden brown before removing them from the oil.
3. Can I make the dough ahead of time?
   Yes, you can prepare the dough and refrigerate it for up to 1 day. Bring it back to room temperature before piping and frying.
4. How do I keep the crullers crispy?
   Serve them fresh, and avoid covering them tightly, which can trap moisture and make them soggy.
5. Can I use a different glaze?
   Absolutely! Try chocolate, maple, or citrus glazes for a new twist on the classic cruller.

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Conclusion

Blackberry Cream Cheese Danishes are a bakery-quality treat that’s surprisingly easy to make at home. Each pastry features a golden, flaky crust, a rich and creamy cheese filling, and a burst of fresh blackberries on top. The combination of textures and flavors makes these danishes irresistible.

Serve them warm for breakfast, pair them with your afternoon coffee, or present them as an elegant dessert for guests. No matter the occasion, they’re guaranteed to impress and satisfy every sweet tooth in the room.

If you give these Blackberry Cream Cheese Danishes a try, I’d love to see your results! Snap a photo, share it on social media, and tag me. I can’t wait to see your creations. Happy baking!