Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
Special equipment needed:
- Large saucepan
- Piping bag with a large star tip
- Candy thermometer
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, bring the water, butter, and salt to a boil over medium heat.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large star tip.
7. Pipe the dough onto the prepared baking sheet in a cruller shape, leaving space between each one.
8. Bake for 20-25 minutes or until golden brown and puffed.
9. Remove from the oven and let cool for 5 minutes.
10. In a small saucepan, combine the sugar and heavy cream over medium heat.
11. Cook, stirring constantly, until the sugar has dissolved and the mixture is smooth.
12. Increase the heat to medium-high and cook until the mixture reaches 240°F on a candy thermometer.
13. Remove from heat and stir in the vanilla extract and sea salt.
14. Let the caramel cool for 5 minutes.
15. Using a small knife or pastry bag, fill each cruller with the caramel.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 crullers
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 29g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Whole milk can be used instead of heavy cream in the caramel filling.
Variations:
- Add a pinch of cinnamon to the dough for a spiced flavor.
- Use chocolate ganache instead of caramel for the filling.
- Top the crullers with powdered sugar or a drizzle of chocolate.
Tips and tricks:
- Make sure the dough is fully cooked before removing from the oven to prevent collapsing.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Let the caramel cool slightly before filling the crullers to prevent them from becoming soggy.
Storage instructions:
Store the crullers in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the crullers in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the crullers on a platter and dust with powdered sugar. Serve with a drizzle of caramel or chocolate sauce.
Garnishes:
Sprinkle the crullers with sea salt or chopped nuts for added texture.
Pairings:
Serve the crullers with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would pair well with the sweet crullers.
Troubleshooting advice:
- If the dough is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the caramel is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Food safety advice:
- Use a candy thermometer to ensure the caramel reaches a safe temperature.
- Store the crullers in an airtight container to prevent contamination.
Food history:
Crullers are a type of pastry that originated in Germany and are popular in many European countries.
Flavor profiles:
The crullers are sweet and buttery with a rich caramel filling.
Serving suggestions:
Serve the crullers as a dessert or a sweet breakfast treat.
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