04 October 2013

French Apple Cruller Bites

Dear Lissy,

I don't deep fry often, but these little French cruller bites require only my smallest saucepan and 2 cups of oil.  We're officially on autumn vacation for a week and decided to celebrate in style by whipping up a batch.  You'll recognize the dough from making Cheese Gougeres:  this is simply another incarnation of choux pastry.

Apple French Cruller Bites
 from Micheal Ruhlman's book, Twenty

In small sauce pan, heat to 350 degrees.
2 cups peanut or canola oil

Bring to boil in second small saucepan:
 4 Tbsp. butter
1/2 cup water

Reduce heat to medium and stir in:
1/2 cup flour

Continue stirring for 1 minute, and then add eggs one at a time, beating well after each addition.
2 eggs

Once mixture has cooled so it can be handled, add:
1 tart apple, peeled, cored, and finely chopped

Spoon mix into quart Ziploc bag, and trim off 1/2 inch of one bottom corner.

Pipe 3 inch lengths of pastry dough into hot oil, cutting with scissors.  My smallest saucepan will hold 6 cruller bites.

Drain on paper bag lined with paper towel.

Roll in sugar mixture:
1 Tbsp. cinnamon
1 cup sugar

These "donuts" make almost no mess and take very few ingredients -- a perfect little snack for a special day.


Linked up at Homestead Barn Hop #130

No comments:

Post a Comment