Chouxnut (aka French Crullers)
A chouxnut is the lightest and most-delicate doughnut you'll ever taste. The crisp, golden brown exterior and soft and airy interior is unbelievable! Two options of glaze available.
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Ingredients
Pâte à choux
- 255 grams (1 cup + 2 tablespoons) water
- 60 grams (¼ cup) unsalted butter
- 1 tablespoon white granulated sugar
- ½ teaspoon fine sea salt
- 180 grams (1 ½ cups) unbleached bread flour
- 150 grams (from 3 large eggs) eggs weight is without shell
- 30 grams (from 1 large egg) egg white weight is without shell
- 1 teaspoon pure vanilla extract
- oil for frying canola, peanut, vegetable oil will work
Maple Glaze
- 115 grams (1 cup) confectioner's sugar/ powdered sugar sifted if lumpy
- 40 grams (2 tablespoons) maple syrup
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- 2 tablespoons water
Sweet Glaze (Optional)
- 60 grams (¼ cup) melted unsalted butter
- 120 grams (1 cup) powdered sugar/ confectioners sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons milk whole or skim is okay
Instructions
Make the Choux Pastry
- Combine water, butter, sugar, and salt in a large saucepan. Heat the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.255 grams (1 cup + 2 tablespoons) water, 60 grams (¼ cup) unsalted butter, 1 tablespoon white granulated sugar, 1/2 teaspoon fine sea salt
- Take the pan off the heat and add the flour all at once. Stir the mixture vigorously with a sturdy spoon or stiff spatula.180 grams (1 ½ cups) unbleached bread flour
- Put the pan back on medium heat and keep stirring until the mixture becomes smooth, starts to steam, and forms a crust-like coating on the bottom and edges of the pan, which should take around 2 minutes. At this point, the batter should be very thick.
- To finish the choux pastry with a stand mixer: Transfer the batter to the bowl of your stand mixer fitted with the flat beater attachment. Cool down the batter by turning on the mixer to lowest speed and let it run for about 5 minutes or until no smoke is coming out from the mixer bowl. It will still feel hot but you should be able to keep a finger in it for a few seconds. If you have a food thermometer, the temperature should read below 125°F.Increase to medium speed, then add in the whole eggs, egg white, and vanilla one at a time, waiting until each egg is fully incorporated before adding the next. Beat for another minute after adding the last egg. The choux pastry should be soft enough to pipe but firm enough to hold its shape.150 grams (from 3 large eggs) eggs, 30 grams (from 1 large egg) egg white, 1 teaspoon pure vanilla extract
- To finish the choux pastry by hand: Take the pan off the heat and let the thick batter cool down for 5 to 10 minutes. Using a wooden spoon or a stiff spatula, stir the mixture occasionally. Although it will still feel hot, you should be able to keep a finger in it for a few seconds. The temperature should read below 125°F on a digital thermometer.Once it has cooled, add the whole eggs, egg white, and vanilla to the saucepan one by one, making sure to incorporate each egg before adding the next. Initially, the mixture will slosh around a bit, but after several stirs, it will come together into a smooth paste. Mix for approximately 2 minutes after adding the last egg.
Pipe the Crullers
- Using parchment squares that are at least 4 inches in size, trace circles that are 3 inches in diameter (I used a cookie cutter). Flip the parchment over so that the side with the traced marker is facing down. These circles will serve as templates when you pipe your crullers.
- Hold the pastry bag about 2 to 3 inches above the traced circle and pipe a circle of choux pastry in an even manner. Ensure that the ends of the circle overlap. Repeat this step with the remaining choux pastry, refilling your piping bag as necessary, and piping each cruller on a fresh parchment square with a traced circle on the opposite side.
- Let the piped crullers to rest, uncovered, while you heat the oil.
Fry the Crullers
- In a deep pan, heat enough oil to fill the pot 2.5 inches (6.35cm) deep to 375°F.oil for frying
- Take one parchment square at a time and gently pick up the cruller and place it into the hot oil face down, along with the parchment. After 5-10 seconds, the parchment circle will separate from the pastry. Once this happens, use tongs to remove the parchment.
- Fry the crullers for 3 to 4 minutes until cracks appear on the surface. Avoid overcrowding the crullers; fry only 2 or 3 at a time, depending on the size of the pan. Gently turn the crullers over and fry for another 2-3 minutes, or until golden brown.
- Use tongs or a slotted spoon to take out the crullers from the oil. Let the crullers drain on a wire cooling rack that is placed over a baking sheet or on a baking sheet lined with paper towels. Fry the remaining crullers in batches, ensuring that the oil temperature remains consistent at 375°F.
Make the Glaze
- Combine all the ingredients of your chose glaze in a small bowl and use a spatula or whisk to mix it until smooth.60 grams (¼ cup) melted unsalted butter, 120 grams (1 cup) powdered sugar/ confectioners sugar, 1 teaspoon pure vanilla extract, 3 tablespoons milk
- Dip the tops of the warm chouxnuts in the glaze and serve as soon as possible. Chouxnuts are best right after they are made.
Video
Servings: 12 Chouxnuts
