Wednesday, February 8, 2012
French Crullers for my Valentine
My Valentine loves donuts. I love my Valentine. And crullers.
These are one of the simplest donuts to make, and the dough ( pate a choux) can be used to make other delicious and easy goodies too. Like cream puffs, eclairs, and profiteroles!
For the pate a choux:
1 cup flour
1/2 tsp salt
2 tsp sugar
1 cup water
8 tbsp (1 stick) butter, cubed
4 large eggs
12 parchment squares about 4inches x 4inches
piping bag with a large star tip
mixer fitted with paddle attachment
For the glazes:
2 tbsp butter x2
1/4 cup milk x 2
4 oz chopped dark chocolate, and 6 oz chopped white chocolate
1 cup powdered sugar(for the white chocolate glaze)
pink food color (also for the white chocolate glaze)
Combine the flour, salt, and sugar in a bowl. Whisk to combine.
Bring the water and butter to a boil in a medium sauce pan.
Remove the pan from the heat, add the flour mixture all at once. Stir vigorously until the dough comes together with no lumps. This takes some muscle, don't be wimpy! Return to medium heat. Stir continuously for about 2 minutes to evaporate some of the excess moisture. This takes more muscle!
Add dough to the mixer bowl, and stir for 1 minute to cool slightly. Add eggs 1 at a time. Scrape down sides of the bowl between each addition. Mix until smooth and glossy. You could do this by hand too but let's get real. I have a mixer, I'm gonna use it.
Heat 2 inches of oil in a medium pan to 350 degrees F.
Fill piping bag with the dough and pipe 3 inch circles on the parchment squares.
Place parchment squares on top of hot oil with the dough side facing down. Peel off the parchment with tongs. If it sticks, just wait a few seconds and try again. Don't worry, it will come off!
Fry for about 2 minutes on both sides, or until the crullers are a deep golden brown. Drain on paper towels.
While the crullers are cooling, make the glazes.
In a microwave safe bowl, combine the milk and butter. Heat for 1 minute. Add chopped chocolate and stir until the chocolate has melted completely.
Use the same method with the white chocolate with the addition of the powdered sugar and pink food color. The powdered sugar helps to thicken the white chocolate glaze.
Ta Da! Homemade freakin crullers!