Choux pastry crullers are light, airy rings of fried dough with crisp edges and a soft, eggy center that melts in your mouth. A simple paste of water, butter, flour, and eggs is piped into rings, fried until deep golden, and dusted with powdered sugar, and the whole batch takes about 50 minutes.
I added the oil depth, the oil temperature, and the paper trick for lowering the rings into the pot, since the original draft only said to pipe into hot oil. Those details make the difference between puffed, hollow crullers and flat, greasy ones.
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Why This Choux Pastry Crullers Recipe Works
Choux dough has no leavening. The lift comes from steam, which expands inside the paste as the rings hit hot oil and puffs them into tall, hollow rings with a delicate shell.
Cooking the flour paste on the stove for two minutes dries it out so it can absorb more egg. A wetter paste with plenty of eggs makes crullers that puff higher and stay tender inside.
Frying at 350 degrees F crisps the outside quickly without soaking up oil. Piping onto parchment squares means the rings keep their shape when they go in, so each one comes out round and even.
Ingredients for Choux Pastry Crullers
- 1 cup water
- 6 tablespoons unsalted butter, cut into pieces
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8 cups vegetable oil, for frying, about 2 inches deep
- 1/2 cup powdered sugar, for dusting
Water and butter. Heat them together until the butter melts and the liquid reaches a full rolling boil, so the flour cooks properly when it is added.
Flour. Dump it in all at once and stir quickly. This gives a smooth, thick paste that pulls away from the sides of the pan.
Eggs. They give the paste its structure and richness. Add them one at a time and beat each in fully before the next.
Vegetable oil. A neutral oil with a high smoke point fries the rings evenly. Keep it at a steady 350 degrees F.
Powdered sugar. Dust it on while the crullers are still slightly warm so it clings, then again just before serving.
How to Make Choux Pastry Crullers
1. Cook the paste Combine the water, butter, and salt in a medium saucepan over medium heat. When the butter melts and the mixture boils, add the flour all at once and stir hard for about 2 minutes, until the dough forms a ball and a thin film coats the bottom of the pan.
2. Cool the dough Move the dough to a bowl and let it cool for 5 to 10 minutes so the eggs do not scramble.
3. Beat in the eggs Beat in the eggs one at a time with a wooden spoon or mixer, then add the vanilla. The dough should look glossy and fall off the spoon in a thick ribbon.
4. Pipe the rings Cut parchment into twelve 4 inch squares. Fit a piping bag with a large star tip, fill it with the dough, and pipe a ring onto each square.
5. Fry Heat the oil to 350 degrees F in a heavy pot. Lower 2 or 3 rings at a time into the oil, parchment side up, and peel off the paper after 30 seconds. Fry for 3 to 4 minutes per side until deep golden brown.
6. Drain and dust Lift the crullers out with a slotted spoon, drain on paper towels, and dust with powdered sugar.
How to Serve Choux Pastry Crullers
Serve the crullers warm the day they are made, when the outside is crisp and the center is soft. They are lovely with coffee, and they pair well with warm baked apple fritters on a brunch table. Add a cinnamon streusel coffee cake and a berry kefir smoothie for a fuller spread, or finish with crisp sopapillas with honey for a fried dessert platter. Dust with extra powdered sugar just before serving.
How to Store and Reheat Choux Pastry Crullers
Crullers are ideal the day they are fried. Store leftovers in an airtight container at room temperature for up to 2 days, though the crust will soften. Freeze cooled crullers in a single layer, then bag them for up to 1 month. Reheat from frozen at 350 degrees F for 5 to 8 minutes on a baking sheet to bring back some crispness, and dust with fresh powdered sugar before serving.
Tips and Variations for Choux Pastry Crullers
Measure the oil. Use a deep, heavy pot and a thermometer so the oil stays at 350 degrees F, since cooler oil makes greasy crullers.
Dry the paste. Cook the dough for the full 2 minutes on the stove so it can absorb the eggs and puff well.
Cool before the eggs. Hot dough cooks the eggs, so let it cool for 5 to 10 minutes first.
Check the texture. The dough should hold a ribbon when lifted. If it is stiff, beat in a splash of beaten egg.
Fry in small batches. Two or three rings at a time keeps the oil temperature steady and lets the rings puff.
Be careful with hot oil. Keep children away and lower the rings gently to avoid splashes.
Flag the allergens. The dough contains eggs, wheat, and dairy, so label the plate clearly for guests with allergies.
Use trusted guidance. For general advice on frying safely and handling leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Choux Pastry Crullers
Can I make choux pastry crullers ahead of time?
The dough can be piped onto parchment and frozen for up to 1 month, then fried straight from the freezer for a few extra minutes. Fried crullers are ideal the same day.
Why did my choux pastry crullers turn out flat?
Usually the dough was too thin or the oil was too cool. Cook the paste for the full 2 minutes and keep the oil at 350 degrees F.
Can I bake choux pastry crullers instead of frying?
Yes. Pipe rings onto a lined sheet and bake at 400 degrees F for 20 minutes, then lower to 350 degrees F for 15 minutes. They will be lighter and less crisp.
Do I need a piping bag?
A bag with a star tip makes ridged rings that fry up crisp. A zip top bag with a corner snipped works too, though the rings will be smoother.
Can I add a glaze?
Yes. Whisk 1 cup of powdered sugar with 2 tablespoons of milk and a drop of vanilla, then dip the cooled crullers.
Choux Pastry Crullers with Powdered Sugar
Equipment
- Medium saucepan
- Heavy pot
- piping bag with large star tip
- Candy or frying thermometer
- Slotted spoon
Ingredients
Main Ingredients
- 1 cup water
- 6 tbsp unsalted butter cut into pieces
- 1 cup all purpose flour
- ¼ tsp kosher salt
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 8 cup vegetable oil for frying, about 2 inches deep
- ½ cup powdered sugar for dusting
Instructions
Cooking
- Make the paste. Boil the water, butter, and salt, add the flour all at once, and stir for 2 minutes until it forms a ball.
- Add the eggs. Cool the dough for 5 to 10 minutes, then beat in the eggs one at a time and add the vanilla.
- Pipe. Pipe 12 rings onto 4 inch parchment squares using a large star tip.
- Fry. Lower the rings into 350 degrees F oil and fry for 3 to 4 minutes per side until golden.
- Finish. Drain on paper towels and dust with powdered sugar.
