French Twisted Crullers Light Airy

The first time I attempted choux pastry was a disaster—I added the eggs too quickly and ended up with scrambled dough. But there's something magical about watching a simple mixture of water and butter transform into golden pillows of air when it hits hot oil. French crullers feel like edible proof that cooking is part chemistry, part patience, and definitely part faith. That moment when you see the parchment float away and the dough puff up? That's when you know you've got it right. Now, these twisted beauties are my go-to when I want to impress without spending all day in the kitchen.

My friend Sarah brought store-bought crullers to brunch once, and we both laughed at how flat and dense they were compared to what I'd made the week before. She asked for the recipe right then, and when I made them for her birthday, watching her bite into one with her eyes closed—that's when I realized these weren't just pastries, they were little moments of joy.

Ingredients

• Water: The foundation of choux—it's what creates the steam that makes these puff up into clouds.
• Unsalted butter: Room temperature or cut small makes it melt evenly, and unsalted gives you control over saltiness.
• Granulated sugar: Just a touch to balance and help with browning.
• Salt: A quarter teaspoon is small but essential for flavor contrast.
• All-purpose flour: Measure it by weight if you can—it makes the dough more predictable.
• Large eggs at room temperature: Cold eggs won't incorporate smoothly, and room temperature is the secret to a glossy, pipeable dough.
• Pure vanilla extract: One teaspoon whispers in the background without overshadowing the delicate, eggy richness.
• Powdered sugar: Sifted so the glaze is silky, never grainy.
• Milk or water for glaze: Milk creates a richer finish, but water works just as well if that's what you have.
• Neutral oil: Canola or sunflower oil won't compete with the subtle flavor of the pastry.

Instructions

Build the base:

In a medium saucepan, combine water, butter, sugar, and salt, then bring to a rolling boil over medium heat. You'll hear the butter gurgle as it melts—that's when you know the stage is set.

Add the flour:

Dump all the flour in at once and stir hard with a wooden spoon for about two minutes. The dough will look shaggy at first, then suddenly pull away from the sides of the pan into a smooth ball—that's your signal.

Cool and rest:

Remove from heat and let it sit for three to five minutes, stirring occasionally. This isn't a long wait, but it matters because it helps the dough accept the eggs evenly.

Incorporate the eggs:

Add eggs one at a time, beating well after each addition until you can't see streaks anymore. The dough will look broken and oily at first, then suddenly transform into something glossy and thick—keep going, it's working.

Finishing touches:

Stir in the vanilla extract until the dough is smooth and shiny, thick enough to hold its shape when piped but still loose enough to flow from the bag.

Pipe with intention:

Transfer to a piping bag fitted with a large star tip and pipe three-inch rings onto three-by-three-inch parchment squares. If you've never piped before, it takes three tries to get the feel—don't worry about perfection.

Heat your oil:

In a heavy-bottomed pot or deep fryer, bring neutral oil to 350°F (175°C). Use a thermometer and check twice—this temperature is the difference between golden and greasy.

Fry with confidence:

Carefully place two or three crullers (parchment and all) into the oil parchment side down. After one to two minutes, the parchment will release easily—peel it away with tongs and watch the pastry puff up as it fries.

Get the color right:

Fry for another two to three minutes per side until deep golden and puffy. They'll sound hollow when you tap them—that's the sound of success.

Drain and rest:

Remove with a slotted spoon and drain on a cooling rack or paper towels while you finish the batch. This prevents them from steaming and losing their crispness.

Make the glaze:

Whisk together sifted powdered sugar, milk, and vanilla in a bowl until perfectly smooth, no lumps hiding anywhere. It should be pourable but coat the back of a spoon.

Glaze while warm:

Dip warm crullers into the glaze, let excess drip off for a moment, then set on a rack to set. The warmth helps the glaze cling and dry to a subtle sheen.

Save Pin

My neighbor once told me her mother made these every Sunday in Lyon, selling them at the market before dawn. She described standing in the kitchen as a child, watching the dough puff up like magic, and that image has stayed with me every time I make them. These crullers carry a little bit of that story now.

Why Choux Works Its Magic

Choux pastry is one of those rare doughs that seems to defy logic—no yeast, no resting time, yet it puffs up into impossibly airy pockets. The secret is steam: water in the dough turns to steam in the hot oil, and that pressure creates the hollow interior. It's physics and patience working together. Once you understand this, you stop thinking of choux as temperamental and start seeing it as reliable, even elegant.

The Small Details That Make the Difference

Piping technique matters more than you'd expect—use steady, even pressure and release with a clean flip of your wrist to avoid tails. The star tip creates ridges that fry differently than smooth sides, giving you those beautiful crispy edges. Temperature is everything too; if your oil is too cool, they'll absorb grease and feel heavy instead of floating light. A good candy or instant-read thermometer is one of those kitchen tools that pays for itself the first time you nail it.

Variations and Flavor Adventures

The classic vanilla-glazed cruller is perfect on its own, but there's room to play without losing what makes them special. A hint of citrus in the glaze brightens everything, and I've also tried a thin drizzle of dark chocolate that sets into a snappy shell. For something more indulgent, dust them with cinnamon sugar while still warm, or fill them with pastry cream if you're feeling ambitious—though I usually leave them unfilled because the empty space is part of the charm.

• Add finely grated lemon or orange zest to the glaze for a subtle citrusy note.
• Dust warm crullers with cinnamon sugar before the glaze for a spiced variation.
• Pair with coffee or strong black tea to balance the sweetness.

Save Pin

These crullers remind me that some of the best things in life are simple when you know the technique, and worth making often. Pull them warm from the oil, glaze them while they're still steaming, and watch people's faces light up—that's the real reward.

Recipe FAQs

→ What makes crullers light and airy?

The use of choux pastry, which involves cooking water, butter, and flour before beating in eggs, creates a dough that puffs up during frying, resulting in a light, airy texture.

→ How do I achieve the twisted shape for the crullers?

Pipe the choux dough into 3-inch rings using a large star-tip piping bag, creating twists by overlapping or spiraling the dough to form the characteristic cruller shape.

→ What oil is best for frying crullers?

Neutral oils with high smoke points, such as canola, sunflower, or vegetable oil, are ideal for deep-frying crullers evenly without imparting extra flavors.

→ Can I bake crullers instead of frying them?

Yes, baking at 400°F (200°C) for 20–25 minutes yields a softer texture and lighter color, though the exterior won’t be as crisp as frying.

→ How can I add extra flavor to the glaze?

Incorporate finely grated lemon or orange zest into the glaze for a bright, citrusy twist that complements the sweetness.

→ What should I serve crullers with?

Classic pairings include coffee or black tea, enhancing the delicate sweetness and providing a balanced flavor experience.