Three traditional French cruller, chocolate, plain, vanilla on a wood

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Once all of the eggs have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape. In a large stockpot, preheat 3-4" of oil to 375°. Cut a piece of parchment paper into 3-4" squares. Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough squares.

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For the crullers: Fill a large Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 340 to 350 degrees F. To make the roux.

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Heat a deep fryer or a heavy bottomed pot with enough oil to come 3 to 4 inch up the sides to 350F. Pipe circles on small square pieces of parchment paper, making sure the ends connect. Gently lower the pipe crullers into the heated oil. Add one or two more crullers to the pot, leaving the paper on.

Three traditional French cruller, chocolate, plain, vanilla on a wood

To make the glaze, put the chocolate and butter in a microwave-safe bowl and microwave for about 40-60 seconds, or until the chocolate and butter are melted and smooth. Stir the powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of hot water until thinned as desired.

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Heat the oil to 370 degrees and check with a small drop of dough. the dough should bubble and cook rapidly. Pipe each donut on a piece of parchment paper. Depending on the size of your pot, fry the crullers in small batches. Place each cruller in the hot oil, facing parchment paper up.

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Dip the cooled crullers into the glaze and let them sit on a wire rack to set. Chocolate Infusion. Melt 1/4 cup of chocolate chips with a touch of butter. Dip the crullers into the melted chocolate mixture for a decadent twist. Fruity Elegance. Mix 1/4 cup of fruit jam with 2 tablespoons of warm water to create a luscious glaze.

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Pipe the batter onto the parchment squares. Use a 1/3″ star tip for piping. The piped crullers can be frozen and defrosted before frying. The setup for frying the crullers. Heat the oil and have a drain rack nearby. Use the paper to lower the batter into the oil. The paper will float away and can be removed.

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Start with 2 teaspoons of water and add more until desired consistency is reached. 2 cups powdered sugar, 1 tablespoon corn syrup, 2-3 teaspoons water, 2 teaspoons pure vanilla extract. One at a time, dip the warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze.

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Step 1. 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is.

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Prepare glaze by combining all ingredients using a whisk. Cover with plastic food wrap and set aside. 9. Heat about 2 quarts of oil to 345°F. 10. Place dough circles upside down in oil (parchment facing up), about 3-4 crullers at a time. 11. After about 2 minutes flip crullers upside down.

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Make the dough. Chill the dough. Prepare parchment paper squares. Heat the oil in a pan. Pipe dough into circles on parchment paper squares. Fry the dough. Transfer cooked crullers to a cooling rack. Make the glaze. Dip cooled crullers into the glaze and top with sprinkles.

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Make the crullers: Combine 1 1/2 cups water, butter, sugar, and salt in a medium saucepan; bring to a boil over medium. Remove from heat. Vigorously stir in flour and cocoa until mixture comes.

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Pour the oil into a large, heavy bottom pan and warm to 350F (180C). Gently drop the rings into the oil, and fry for 2 minutes on each side. Use kitchen tongs to remove the parchment paper before turning the rings. Remove from the oil, place over a wire rack; let cool for a few minutes, and glaze.

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Step 1: Make the choux pastry first by combining the water, butter, sugar, salt, and vanilla in a medium saucepan over medium heat and bringing it to a boil. Step 3: Add in the flour and stir until the mixture begins to coat the bottom of the pan and then remove it from the heat. Step 4: Stir until a smooth dough forms.

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Cut parchment paper into eighteen 3-in. squares. Pipe a 3-in. circle on each parchment square. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for 1 minute. Carefully remove paper with metal tongs. Fry until golden brown 2-3 minutes on each side.

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Preheat your deep fryer to 365. Cut wax or parchment paper into about 12 4″x4″ squares, set aside. In sauce pan mix together your butter, water and sugar and heat until boiling and butter is melted. Once boiling vigorously stir in flour until well combined stir for about 4-5 minutes to cook out excess water.