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
1 cup water
1/2 cup unsalted butter
1/8 tsp salt
1 tbs brown sugar1 cup all purpose flour
1 1/4 cups powdered sugar
1/4 cup maple syrup
Vegetable oil for deep frying (at least 3 inches deep)
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.