“The optimist sees the doughnut but the pessimist see 452 calories and a shed load of sugar …” ― James Minter.
I am a little choux obsessed off late. And after the Paris Brest and the eclairs , I tried choux once again in the form of these dainty French doughnuts or Crullers .
These are quite easy to make, need no fancy ingredients , and are far quicker to the regular doughnuts (as they are not made with yeast) . It starts with a basic choux pastry dough , with butter, water, flour and eggs , made on the stove top . The dough is piped using a open star like tip into rings , and deep fried . They are then dipped into or topped with a sweet and simple glaze .
After piping , it helps to chill the dough rings in the freezer for twenty minutes or so. I also found that the easiest way to drop the rings into the hot oil while maintaining their shape is to pipe them on pieces of parchment and drop the parchment into oil. I was a little apprehensive about trying this when I first read about it but turns out it works.In a couple of minutes , you can just lift off the parchment with a pair of tongs. You could also just drop the cold dough rings directly into oil. Also, when undercooked, they collapse while cool . So fry one until golden brown , and if it collapses, fry the others longer!
When the crullers hit the hot oil, they puff up beautifully and turn a ethereal gold. The honey and lemon glaze drenches the not-too-sweet crullers with flavour and sweetness. Drizzle instead of dipping to keep the sugar in check ! I found these crullers to be half way between a not too sweet jalebi and a regular doughnut. Unique and delicious.
These crullers are so light and airy. And the syrup seeps into all the hollows and nooks of the fried Crullers. The distinctive ridges and the ethereal golden colour with the dripping glaze will definitely add a little Parisian flair to your tea time!