Wednesday, March 11

French Canadian Crullers (Maple Crullers)



Have I ever told you how much I love Montreal? I'm not sure I ever blogged about the mini vacation Steve and I took there last summer. It was one of those trips I had high hopes of documenting, but then I never got to it!  Montreal is a great little city filled with French culture, history, amazing food, and almost all of it is totally walkable.  It had been about a decade since we had visited Montreal together, and we fell in love with the culture all over again. It is like a little bite of Europe but instead of a traveling across the Atlantic, we only had to drive 4 hours north. For those of you who have not visited, I highly recommend you book a trip soon.


The reason I randomly bring up my favorite part of Canada is because I recently made these French Crullers but with a Canadian twist by using maple syrup in the glaze instead of the traditional honey glaze. Therefor I present to you the French Canadian Cruller.  I assume in Montreal where the Canadian culture combines with the French... that this is already a thing. I mean, how can it not be right?





Regardless to weather or not people in Montreal dip their French Crullers in maple glaze or honey.... we New Englanders can certainly get behind a deep fried pastry slathered in sticky maple syrup.


As you can tell, I am obsessed with two things, the first being maple syrup (which makes since considering it is a sign of spring) and donuts. Oh my god, so many donuts in my life lately.  I have been testing my recipes out on the family for weeks, this one was voted their favorite. 14 deep fried crullers GONE in about an hour. As awesome as that sounds... it is actually quite disgusting.


Maple French Crullers: 
Adapted from BHG's basic pâte à choux
Ingredients: 
1 cup water
1/2 cup unsalted butter 
1/8 tsp salt
1 tbs brown sugar1 cup all purpose flour
4 eggs 
1 1/4 cups powdered sugar
1/4 cup maple syrup

Vegetable oil for deep frying (at least 3 inches deep) 

Directions:


In a medium sauce pan over medium heat add 1 cup of water, butter, salt, brown sugar and flour together. 

Mix and cook until it all comes together and forms a ball. 

Remove from heat and allow to cool for about 10 minutes. 

Meanwhile heat frying oil to 365 degrees. 

Once the flour mixture has cooled for 10 minutes, mix in eggs, one at a time fully incorporating each before adding in the next. 

Once the batter is smooth, using rubber spatula scrape the batter into a pastry bag fitted with a star tip.  The bigger the tip the larger the crullers. I had a medium sized one, so they are not as thick as most bakery crullers. This is how I like them though!

Spray 12-14 squares of parchment paper with cooking spray. 

Pipe 3 inch circles of batter on to each square. 

Once they are all piped and the frying oil is heated drop 2-3 crullers into the hot oil. This is tricky, they can easily get messed up, don't fret if they don't from perfect circles once dropped into the oil. You can also use a thin spatula to carefully slide the crullers off the paper into the oil. 

Fry crullers for about 2-3 minutes, flipping half way through to evenly brown. Once they are golden brown, remove from oil and place on paper towels to drain and cool. 

Once the crullers have finished frying and have cooled to room temperature. Prepare your glaze by whisking powdered sugar and maple syrup together until smooth. 

Dunk each cruller in the glaze evenly coating them. Place on a drying rack to dry for about 20 minutes.  

Then enjoy! 

22 comments:

  1. You have inspired me to give these a try at home. We are big fans of maple syrup in our home too.

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    1. Thanks! I hope you try them. Let me know what you think.

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  2. Aww, it's so nice to read your nice words about my city! Adding maple syrup to a donut glaze is indeed a very Canadian thing to do! And if you're ever back in Montreal I'd be happy to take you around and show you our little hidden restaurant and bakery gems! xx

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    1. I wish I had realized that you lived there! I would have made it a point to meet up last time we visited. Another blogger friend happened to be vacationing there at the same time we were so we all met up for lunch. Next time you need to come too!!!

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  3. You are seriously killing the doughnut game right now! I'm so in love!

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    1. Seriously... you have no idea. I have more donuts coming next week.

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  4. The donut photos are absolutely amazing! They would kill me, so perfectly sweetened, they look amazing! Love hearing about your special trip last Summer too! I've only been to Canada once but it looks like an amazing place to revisit!

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    1. You should plan a trip up, it is so much fun. I would rather visit Montreal than most US cities. So much great food too!

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  5. I have never made a cruller, better now than never!

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  6. Replies
    1. If you follow my directions to a T it would not result in a thin batter... It will be like frosting, and holds shape when piped.

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    2. My batter was too thin also.

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    3. If it is too thin, you are not cooking it long enough, or perhaps your eggs are larger? Add one at a time, only adding more if it looks like it can hold it.

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  7. I'm gonna make these. Like right NOW.

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  8. I feel like I am gaining weight just reading about all of your donuts. I guess that means I will just have to fit in a few more workouts because I wouldn't want to stop drooling and eating these sweet treats. These look lovely!

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  9. The shaping and frying parts seem tricky, but it looks so yummy. Want to serve this with coffee or milk. :)

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  10. Do you use a stand mixer for the eggs, or just a whisk?

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    Replies
    1. I do it all by hand. However, I would recommend using your mixer and save your arms a tad.

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