Crispy Choux Crullers from an Old Choux Pastry Recipe
- Prep
- 5 min
- Bake
- 1 hr
- Total
- 1 hr 5 min
- Makes
- 18 crullers
Ingredients
Choux pastry
- ½ cup125 mlmilk
- ½ cup125 mlwater
- 1 pinchsalt
- 1 pinchsugar
- 7 tbsp100 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
- 1 ⅔ cups200 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
- 5large eggs
You'll also need
- 1 to 2 quarts1 to 2 lfrying oil or shortening
- sugar, for rolling
Method
Choux pastry
Heat the milk, water, butter, salt & sugar in a saucepan until the butter has melted, then bring to a boil.
In the meantime, sift the flour thoroughly.
Once the liquid boils, turn the heat down to medium, add the flour all at once and work it in carefully but thoroughly until the dough forms a ball. Then cook the dough for at least one minute (keep stirring and working it).
Transfer the dough to a bowl and let it cool for 10 minutes, then patiently work in the eggs one at a time.
Preheat the deep fryer to 338°F (170°C). Spoon the dough into a sturdy piping bag.
Fry the crullers until golden, then transfer them to paper towels, let them drain and roll them in sugar while they're still warm.
From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/choux-crullers/