Homemade Light and Crispy French Cruller Recipe (video)
The day we discovered how easy it is to make crullers at home may turn out to be a bad day. They're SO delicious and so easy to make. Basically they are a choux pastry that has been piped into a ring and then deep fried. The trick is to pipe the choux onto a little square of parchment paper, and then drop the pastry, parchment and all, into the hot oil. As soon as everything hits the hot oil, the parchment paper releases from the sticky dough, and you can lift the parchment out with tongs. This is why it's important to use parchment and not wax paper! You don't want a bunch of melted wax in your oil!
We flavoured ours with lemon zest, and it was really delicious. The lemon oil gave it a lovely lemony zing, and I highly recommend it. You can, however, replace the lemon zest with something like a bit of vanilla extract or paste, or even a little bit of orange blossom water to give it an interesting and unique aroma and flavour. Typically, crullers are glazed, but we wanted to maintain the crispy outside, so we just dusted them in powdered sugar. You could also use vanilla sugar for an extra bit of flavour!
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