Strawberry Glazed French Crullers: A Delectable Delight

Ingredients

Cruller Batter

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 teaspoon salt
• 1 cup all‑purpose flour, sifted
• 4 large eggs, room temperature

Strawberry Glaze

• 2 cups fresh strawberries, hulled and halved
• 1/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon corn syrup (optional, for extra shine)

Finishing Touches

• Powdered sugar, for dusting (optional)
• Fresh mint leaves, for garnish

Instructions

Preparing the Cruller Batter

1. Cool the Dough. Transfer the dough to a large mixing bowl and let it sit for 5 minutes. Cooling prevents the eggs from scrambling when added.
2. Incorporate Eggs. Beat the eggs one at a time, fully incorporating each before adding the next. The batter should become glossy, thick, and pipe‑ready—similar to a thick cake batter.
3. Pipe the Crullers. Fit a pastry bag with a large star tip (≈1‑inch opening). Pipe 3‑inch long ribbons onto a parchment‑lined baking sheet, spacing them 2 inches apart.

Frying & Baking the Crullers

1. Transfer to Oven. Using a slotted spoon, lift the partially fried crullers onto a wire rack set over a baking sheet. Bake in a preheated 375°F (190°C) oven for 12‑15 minutes, or until puffed and golden throughout.
2. Cool Slightly. Remove from the oven and let the crullers rest on the rack for 5 minutes. This brief cooling creates a surface that will cling to the glaze without becoming soggy.

Making the Strawberry Glaze

1. Blend & Strain. Use an immersion blender to puree the sauce until smooth. Pass through a fine‑mesh sieve to remove seeds, yielding a glossy glaze.
2. Adjust Shine. Stir in corn syrup (if using) for extra gloss. Keep the glaze warm; it will thicken as it cools.