This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
Today’s presenter is Chaya Rapoport, a food blogger and pastry chef living in Crown Heights. Chaya’s work can be soon on her Instagram page @retrolillies, or on her blog www.retrolillies.wordpress.com.
Chaya describes the recipe presented below:
“French crullers are round, fluted doughnuts made with pâte à choux dough, the same dough used to make cream puffs and eclairs. When fried, that dough turns light and crispy and becomes a perfect, buttery canvas for any flavor. These crullers are flavored with lemon zest and poppy seed and then dipped in a tangy lemon glaze which hardens and seals in the flavor.”
Lemon Poppy Seed French Crullers
You will need:
½ cup whole milk
½ cup water
7 tbsp butter
1 tbsp granlated sugar
2 tsp salt
1 ÂĽ cup all purpose flour
3 large whole eggs
1 large egg white, lightly beaten 1 tbsp grated lemon zest
1 tbsp poppy seeds
1 ½ cups powdered sugar
3 tbsp lemon juice
½ tsp pure vanilla extract
Directions:
• In a large saucepan, bring milk, water, butter, sugar & salt to a boil over medium heat. Remove from heat and add the flour. Stir vigorously with a wooden spoon until fully combined throughout.
• Return pan to heat and cook for 2-3 mins, stir vigorously. A thick film will form over the bottom and dough should feel smooth. Use spoon to spread dough into a thin layer of electric mixing bowl covering the bottom and sides. Let cool, uncovered ~15 mins.
• Add 2 eggs to the dough. Beat on medium speed until eggs are fully mixed into dough. Cover and let chill in fridge ~ 10 mins.
• Heat saucepan to 375 degrees, add oil. Cut 3”x 3” squares of parchment paper & spray each with vegetable oil. Scoop dough into pastry bag fitted with large star tip. Pipe even circles of dough over parchment.
• Place a cruller onto a slotted spoon and lower it into the oil. Hold under for 4-5 sec. Fry 3-4 at a time for 5-6 mins. Remove paper with mental tongs after 1 min; flip over after 2 ½ mins or until deep golden brown on all sides. Cool completely.
• Dip the tops of each cruller into the glaze.
those looks so good
mazal tov chaya! may you have much hatzlocha 🙂
you can’t make a large number of them. it sounds like it would simply take too long. if anyone out there has made these can you please post your review of the taste and the experience?
Don’t think I would make this but would love to try it! Very original!
never saw that before