Description
Delicate golden lemon French crullers showcase classic French pastry techniques with a zesty citrus twist. Silky choux pastry pipes into elegant rings, then deep-fried and glazed, inviting sweet indulgence for dessert enthusiasts.
Ingredients
Scale
- 3 large whole eggs
- 1 ¼ cups (156 g) unbleached all-purpose flour
- 8 tbsps (113 g) unsalted butter
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) water
- 1 tbsp granulated sugar
- ¾ tsp table salt or 1 ¼ tsp kosher salt
- 1–2 tbsps grated lemon zest (from about 1 large lemon)
- 1 ½ cups (180 g) powdered sugar
- 1 tbsp honey
- 2–3 tbsps (30–45 ml) milk
- 1 tbsp pure vanilla extract
- 1 large egg white, lightly beaten
Instructions
- Mixture Preparation: Combine milk, water, butter, sugar, and salt in a robust saucepan, bringing the liquid to a vigorous boil over medium heat.
- Flour Integration: Remove pan from heat, swiftly incorporate flour with decisive stirring until a uniform dough emerges, then return to low-medium heat and whisk for 2-3 minutes until the mixture pulls away from pan sides.
- Dough Conditioning: Transfer warm dough to a stand mixer bowl, cool slightly, then blend in eggs and lemon zest until achieving a silky, consistent batter with no visible streaks.
- Chilling Phase: Refrigerate dough for 10-15 minutes to enhance piping consistency and structural stability.
- Parchment Setup: Cut parchment paper into 3-inch squares, lightly coating with vegetable oil to prevent adhesion.
- Piping Process: Fill a star-tipped piping bag with chilled dough, carefully creating circular or oval shapes on prepared parchment squares.
- Frying Technique: Heat neutral oil to 370°F in a deep fryer, gently lowering parchment-lined crullers into hot oil and turning once for even golden-brown coloration.
- Draining and Cooling: Extract crullers using a slotted spoon, allowing excess oil to drain on wire racks until completely cooled.
- Glaze Creation: Whisk powdered sugar, vanilla extract, honey, and milk to form a luxurious, glossy glaze.
- Final Presentation: Dip cooled crullers into glaze, allowing excess to drip off before serving, creating a Golden Lemon French Cruller masterpiece.
Notes
- Master Temperature Control: Precise heat management is crucial for creating perfect choux pastry texture; too high heat causes scrambling, while too low prevents proper dough formation.
- Egg Integration Technique: Add eggs gradually and mix thoroughly to ensure smooth, silky batter without streaks, which guarantees light and airy crullers.
- Resting Dough Matters: Refrigerating dough for 10-15 minutes stabilizes consistency, making piping easier and improving overall pastry structure.
- Oil Temperature Precision: Maintain exactly 370°F for optimal frying; lower temperatures result in greasy pastries, while higher temperatures cause rapid burning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 211
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 52 mg