French Cruller with Strawberries
A delicious French cruller filled with strawberries and cream.
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.
VIDEO
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 using a muffin pan for shaping your dough spirals.