Foolproof your technique for the delicately fried cruller. We added non-diastatic malt powder for an even, crispy browned exterior, and carboxymethylcellulose to repel oil absorption for that melt in your mouth texture with every bite. Consistency is key to perfecting your cruller.
- Crullers Ingredients:
- 2000g (½ gal) Neutral Flavored Oil
- 150g (½ cup + 2 tbsp) Whole Milk
- 100g (¼ cup + 2 tbsp) Water
- 27g (2 tbsp) Butter
- ¼ Vanilla Bean, Scraped
- 7g (1 tbsp) Non-Diastatic Malt Powder
- 5g (1 tbsp) Carboxymethylcellulose
- 142g (1 cup + 1 tbsp) All Purpose Flour
- 200g (4 each) Large Eggs
- Glaze Ingredients:
- 200g (1 ½ cups) Confectioners Sugar
- 30g (2 tbsp) Milk
- 2g (½ tsp) Salt
- ¼ Vanilla Bean, Scraped
- Medium Sized Heavy Bottom Pot
- High Temp Thermometer
- Stand Mixer Equipped With a Paddle Attachment
- Piping Bag Equipped With a Star Tip (½ inch)
Active Time: 35 Minutes
Total Time: 1 Hour 35 Minutes
Create DoughIn a pot place the vegetable oil and preheat it until it reaches 375°F to 390°F.In a medium sized heavy bottom pot place the whole milk, water, butter, and vanilla bean. Bring this mixture to a simmer and make sure all the butter is melted.In a small bowl mix together the non-diastatic malt powder, carboxymethylcellulose, and all purpose flour.
Add the flour to the pan with the water and butter mixture. Mix until it creates a mass, Cook this mixture for 2 to 3 minutes over medium high heat. At this point it will be smooth, uniform, and is no longer sticking to the bottom of the pan.
Add EggsPlace the mixture into a stand mixer equipped with a paddle attachment. Begin beating at medium-low speed.Allow the mixture to mix for one minute before adding the eggs. When adding the eggs you must do this one egg at a time. Once an egg has been fully incorporated, another egg can be added. Do not rush this step. If this step were to be rushed the emulsion could break and the pate a choux would be unusable.Once all the eggs have been incorporated, place the pate a choux into a piping bag equipped with the star tip. Refrigerate the mixture for one hour before piping.
Create GlazeIn a bowl add the confectioners sugar, milk, salt, and vanilla bean. Mix until fully combined. Reserve until needed later in the recipe.
Pipe CrullersOn small squares of parchment paper pipe the pate a choux into a ring the size of the ring is dependent on your personal preference.To make the crullers, individually place the entire piece of parchment paper into the hot oil. Make sure the parchment paper is facing up and the cruller is partially submerged in the hot oil.Baste the top of the parchment paper with oil until it frees itself from the bottom of the cruller.
Fry CrullersCarefully remove the parchment paper and set it aside until it is cool and discard once so. Cook the crullers for two minutes per side or until they are consistently golden brown.Remove the crullers from a pan and allow them to cool completely on a cooling rack or dry paper towels. Dip the crullers into the vanilla glaze or drizzle over before serving.