Never mind whether they’re the small ones from the deep freeze or the larger ones fresh from the bakery — if cream puffs are one of your favorite desserts, you’ll be licking your lips for our French Cruller with Strawberries. This cream-filled creation is essentially not that different from a cream puff, just bigger and more beautiful. Baking it requires making choux pastry, but have no fear — with our recipe this is easily achievable.
French Cruller with Strawberries
Equipment
- Springform pan
- Piping bag
- Hand whisk
Ingredients
- 15 fl oz water
- 4.4 oz butter
- 1 pinch salt
- 2 cups flour
- 4 eggs
- 10 fl oz milk
- 6 egg yolks
- 3 tbsp sugar
- 5 large strawberries
- icing sugar
Instructions
- Bring the water to the boil with butter and salt. Add the flour and mix it in with a wooden spoon until a dough is formed. Place the cooled dough in a bowl and mix the eggs in until a firmer and more uniform dough is created.
- Transfer the dough into a piping bag with a round nozzle. Squeeze out five parallel rings of dough around the edge of a springform pan, leaving a hollow in the middle. Add layers of four rings, then three, then two, then one. Place a glass in the hole in the middle and bake the dough for 15 minutes at 360°F.
- Beat the egg yolks and sugar together with a hand whisk until foamy. Add the foam to the milk and warm it until the ingredients thicken. Pour the cream into an icing bag with a round nozzle.
- Cut the cruller in half horizontally. Pipe the cream in thick zigzags around the lower half of the cruller. Cut the strawberries into slices and lay them in a circle on top of the cream. Place the upper half of the cruller on top of the strawberries and dust with icing sugar.
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Notes
As an alternative, you can fill your cruller with pudding powder mix and a different type of fruit. Expert or experimental bakers might even want to try baking a batch of mini crullers. For that, you can use a muffin pan for shaping your dough spirals. All the other steps are the same, so what are you waiting for?