Maple French Crullers n_n
Ingredients:
1 cup water
1 1/4 cups powdered sugar
1/4 cup maple syrup
1/2 cup unsalted butter
1/8 tsp salt
1 tsp brown sugar 1 cup all purpose flour
4 eggs
Vegetable oil for deep frying
Preparation:
In a medium sauce add 1 cup of water, butter, salt, brown sugar and flour together.
Mix and cook all
allow to cool for about 10 minutes.
Meanwhile heat frying oil to 365 degrees.
mix in eggs, one at a time fully incorporating each before adding in the next.
Once the batter is smooth, using rubber spatula scrape the batter into a pastry bag fitted with a star tip. The bigger the tip the larger the crullers
Spray 12-14 squares of parchment paper with cooking spray.
Pipe 3 inch circles of batter on to each square.
Once they are all piped and the frying oil is heated drop 2-3 crullers into the hot oil. This is tricky, they can easily get messed up, don't fret if they don't from perfect circles once dropped into the oil.
Fry crullers for about 2-3 minutes, flipping half way through to evenly brown. Once they are golden brown, remove from oil and place on paper towels to drain and cool.
Once the crullers have finished frying and have cooled to room temperature. Prepare your glaze by whisking powdered sugar and maple syrup together until smooth.
Dunk each cruller in the glaze evenly coating them. Place on a drying rack to dry for about 20 minutes.
Then enjoy n_n
Adapted from BHG's basic pâte à choux
Ingredients:
1 cup water
1 1/4 cups powdered sugar
1/4 cup maple syrup
1/2 cup unsalted butter
1/8 tsp salt
1 tsp brown sugar 1 cup all purpose flour
4 eggs
Vegetable oil for deep frying
Preparation:
In a medium sauce add 1 cup of water, butter, salt, brown sugar and flour together.
Mix and cook all
allow to cool for about 10 minutes.
Meanwhile heat frying oil to 365 degrees.
mix in eggs, one at a time fully incorporating each before adding in the next.
Once the batter is smooth, using rubber spatula scrape the batter into a pastry bag fitted with a star tip. The bigger the tip the larger the crullers
Spray 12-14 squares of parchment paper with cooking spray.
Pipe 3 inch circles of batter on to each square.
Once they are all piped and the frying oil is heated drop 2-3 crullers into the hot oil. This is tricky, they can easily get messed up, don't fret if they don't from perfect circles once dropped into the oil.
Fry crullers for about 2-3 minutes, flipping half way through to evenly brown. Once they are golden brown, remove from oil and place on paper towels to drain and cool.
Once the crullers have finished frying and have cooled to room temperature. Prepare your glaze by whisking powdered sugar and maple syrup together until smooth.
Dunk each cruller in the glaze evenly coating them. Place on a drying rack to dry for about 20 minutes.
Then enjoy n_n
Adapted from BHG's basic pâte à choux
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