Strawberry Glazed French Crullers

The smell of choux paste hitting hot oil is something you never forget once you experience it. My neighbor walked over mid fry asking if I was running a bakery from my kitchen. I handed her a cruller fresh from the oil with strawberry glaze dripping down my wrist and she stood in my driveway eating the whole thing without saying a word.

I made these for a Sunday brunch where everyone was supposed to bring something simple. People stood around the kitchen counter eating them warm and refused to move to the dining table. My friend Marcos held one up to the light and said it looked like a jewelry store window display.

Ingredients

• Water (1 cup): The base of your choux and it needs to be measured precisely for the right hydration.
• Unsalted butter (1/2 cup, cubed): Cubing helps it melt evenly so you dont get hot spots in the dough.
• Granulated sugar (1 tablespoon): Just enough sweetness in the dough without competing with the glaze.
• Salt (1/4 teaspoon): A small amount that makes the butter flavor sing.
• All-purpose flour (1 cup): Add it all at once and stir like your arm depends on it until the dough forms a ball.
• Large eggs (4): Added one at a time and this is what creates those gorgeous airy pockets inside.
• Vegetable oil for frying: You need about 2 inches of oil in a heavy pot for proper frying.
• Powdered sugar (1 cup, sifted): Sifting is nonnegotiable or you will have lumpy glaze.
• Fresh strawberries (3 to 4, hulled): The riper and softer they are the more intensely flavored your glaze will be.
• Lemon juice (2 teaspoons): Brightens the strawberry flavor and keeps the glaze from being cloying.
• Milk (1 to 2 teaspoons): Only if needed to thin the glaze to a dippable consistency.

Instructions

Set Up Your Station:

Line two baking sheets with parchment and fit a piping bag with a large star tip. You will thank yourself for doing this before your hands are covered in dough.

Build the Choux Base:

Combine water, butter, sugar, and salt in a saucepan over medium heat until it reaches a gentle boil. Watch for the butter to fully melt before moving forward.

Stir in the Flour:

Dump the flour in all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. Keep going for about 2 minutes until you see a thin film on the bottom of the pan.

Cool Slightly:

Remove from heat and let the dough rest for 5 minutes so the eggs do not scramble when you add them.

Incorporate the Eggs:

Add eggs one at a time mixing thoroughly after each until the batter is smooth and falls in a thick ribbon from the spoon. This takes patience and elbow grease.

Pipe the Rings:

Transfer batter to the piping bag and pipe 3 inch rings onto the parchment spacing them apart. They do not need to be perfect circles because frying fixes most imperfections.

Freeze Until Firm:

Slide the trays into the freezer for 20 minutes until the crullers are firm enough to lift with a spatula without collapsing.

Fry to Golden Perfection:

Heat oil to 350 degrees in a deep heavy pot and fry crullers in batches for 2 to 3 minutes per side until puffed and deeply golden. Drain on a wire rack and listen to that subtle crackle as they cool.

Make the Strawberry Glaze:

Mash the strawberries with lemon juice until juicy then strain out the seeds. Mix the pink liquid into the powdered sugar with a splash of milk until thick but pourable.

Glaze and Set:

Dip each cooled cruller into the glaze and place on the rack to set for about 10 minutes. The glaze will firm into a shiny pink shell that cracks slightly when you bite in.

Save

The morning I made these for my mothers birthday she took one bite and immediately closed her eyes. She told me they tasted like something from the bakery near her childhood home in Lyon.

Serving and Pairing Ideas

These crullers are best with strong coffee that can stand up to the sweetness. A cold glass of Champagne or sparkling rosé turns them into a genuinely elegant dessert course.

Storing Leftovers

Crullers are at their peak within hours of frying. If you must store them overnight leave them uncovered on the rack and re crisp in a 300 degree oven for 5 minutes the next day.

Troubleshooting and Extra Tips

The most common issue is batter that is too runny which means you rushed the egg addition or did not cook the flour long enough. Trust the process and the dough will reward you.

• Add a pinch of freeze dried strawberry powder to the glaze for an intense color and flavor boost.
• Wet your finger with water to smooth any rough spots on the piped rings before freezing.
• Never overcrowd the pot because the oil temperature drops fast and soggy crullers are heartbreaking.

Save

Once you master choux dough a whole world of pastries opens up to you. Start with these crullers and enjoy every messy strawberry kissed moment along the way.

Recipe FAQs

→ Can I bake these crullers instead of frying them?

Traditional French crullers rely on deep frying to achieve their signature puffed, airy texture and crisp exterior. Baking won't produce the same results, as the hot oil rapidly expands the pâte à choux dough to create the hollow center. For the most authentic cruller, stick with frying at 350°F.

→ Why do my crullers collapse after frying?

Collapsing usually means the oil temperature was too low or the crullers were undercooked inside. Maintain oil at a steady 350°F and fry each cruller for a full 2–3 minutes per side until deeply golden. Also ensure the piped crullers are firm from the freezer before frying — this helps them hold their shape.

→ Can I make the pâte à choux dough ahead of time?

You can prepare the dough and pipe the rings onto parchment-lined sheets, then freeze them for up to 1 month. Fry directly from frozen — there's no need to thaw. This makes it easy to have fresh crullers on hand with minimal prep time.

→ What can I substitute for fresh strawberries in the glaze?

Frozen strawberries work well — thaw and mash them, then strain as directed. You can also use freeze-dried strawberry powder mixed directly into the powdered sugar with lemon juice and milk for a more concentrated berry flavor.

→ How do I store leftover crullers?

Crullers are best enjoyed the day they're made, as the glaze softens the crisp shell over time. If needed, store them in a single layer at room temperature for up to 1 day. You can re-crisp them in a warm oven (300°F) for about 5 minutes to bring back some crunch.

→ Why is my pâte à choux dough not smooth after adding eggs?

The dough may have cooled too much before adding eggs, or the eggs were added too quickly. Always add eggs one at a time, mixing thoroughly after each one. If using a wooden spoon becomes difficult, switch to a stand mixer with a paddle attachment for a smoother, glossier batter.