French Crullers

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French Crullers!  One of my favorite doughnuts- I still remember driving to the doughnut shop my senior year of high school and picking them up along with my coffee.

I was in the mood for something sweet!  I looked online and found a recipe for churros-yeah that recipe was a total FAIL!  So I looked online and found another recipe, but tweaked it and it was a huge hit!!  They stayed crunchy even when Victor came home from work.  He said they came out great!

The recipe is made using Choux Paste, also called eclair paste.  After the doughnuts are fried they are sprinkled with sugar and served with a thick chocolate sauce.

5 from 2 votes

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French Crullers

Prep Time

20 mins

Cook Time

3 mins

Total Time

23 mins

 

Course: Breakfast, Dessert

Servings: 12 -15

Author: Stacey

Ingredients

For the doughnuts:

• 1 cup Water
• 1/2 cup Unsalted Butter now you know why they taste so good
• 1 cup Flour
• 1/2 tsp . Salt
• 1 Tablespoon Sugar
• 2 Large Eggs
• 2 quarts Oil for frying

For Vanilla Sugar for Coating

• 1/4 cup vanilla sugar
• *to make vanilla sugar- place regular sugar and scraped vanilla beans  into an airtight for a few days or whole

For Chocolate Sauce:

• 4 ounces dark chocolate-I happened to have a some Guitard Dark Chocolate Chips but you could use what ever your prefernce
• 2 cups whole milk
• 1 tablespoon cornstarch
• 4 tablespoons sugar

Instructions

For the Doughnuts:

1. Gather all ingredients and equipment.

   Heat oil to 350ºF in dutch oven.
   

2. While oil is heating, prepare the dough.  In a medium saucepan, add water, butter, sugar, and salt. Bring to a boil and turn off heat.  Mix in the flour until well incorporated and becomes a smooth dough bowl.
3. Transfer the dough to the bowl of stand mixer.  Turn on the mixer on on medium speed and add in eggs one at time.  Scrape down the sides and mix until well incorporated.
4. Place dough into a piping bag with a large star tip.
5. Lay a piece of parchment paper onto your working area. Pipe doughnuts onto parchment paper, making sure to press on the ends to seal the loops. When oil is hot, gently slide a few of the churros into hot oil. Let churros fry until they are golden brown (2-3 minutes) and then flip to other side and cook for another 2-3 minutes until they are golden brown on both sides. Remove and place onto plate lined with paper towel to soak up excess oil. Repeat with remaining doughnuts.
6. When doughnuts are finished, add 1/4 cup sugar to a plastic ziploc bag. Add a handful of doughnuts into the bag and shake/move around until the sugar fully coats the doughnuts.

For the Chocolate Sauce:

1. Make the chocolate sauce right before eating. In a medium saucepan, add milk (reserving 2 tbsp) and chocolate and cook on low heat until chocolate is completely melted. Dissolve cornstarch in remaining milk. Add into simmering chocolate milk and stir until chocolate thickens. Pour into cups and serve with churros. Once the sauce cools, it may begin to clump up because of the cornstarch. You can smooth it out again by reheating it in the microwave.
2. Instead of Chocolate Sauce and Sprinkled Sugar you could dip them in my Vanilla Glaze recipe too or what ever is your favorite!

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