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chouxut

Chouxnut Recipe

Light and airy chouxnuts, french cruller donuts glazed with a lemony frosting.

Course Dessert
Cuisine French
Keyword chouxnuts
Servings 15 3" donuts
Author One Sarcastic Baker

Ingredients

  • 1 Cups Milk (240ml)
  • 1 Stick Unsalted butter, cut into 1-inch pieces (112g/4oz)
  • 1/4 teaspoon Salt
  • 1 Cup All-purpose flour (120g/4oz)
  • 4 Large Eggs, at room temperature, beaten

For the lemon glaze

  • 1 Cup Powder sugar (125g/4oz)
  • 2 teaspoon Fresh lemon zest (from one lemon)
  • 2 tablespoon Fresh lemon juice (from one lemon)

Instructions

  1. Add the ,milk, butter, and salt, in a medium saucepan and place over the stove on medium heat. Melt the butter and bring the milk to a boil.

  2. Add the flour into the milk mixture and use a wooden to cook the mixture until it is smooth or reaches 175F (79C), about 3 minutes.

  3. Remove from heat, and place in a bowl of a standing mixer; beat using the paddle attachment until cools.

  4. Add the eggs in four part, and mix until smooth.

  5. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate until completely cool.

  6. Fill a large piping bag fitted with a large star tip.

  7. Pipe 3-inch choux rings over parchment paper squares.

  8. Pour the oil into a large, heavy bottom pan and warm to 350F (180C).

  9. Gently drop the rings into the oil, and fry for 2 minutes on each side. Use kitchen tongs to remove the parchment paper before turning the rings.

  10. Remove from the oil, place over a wire rack; let cool for a few minutes, and glaze.

  11. Mix the glaze ingredients in a medium bowl, then use a pastry brush to gently brush the chouxnuts with the glaze.

Recipe Notes

  • Make sure the eggs are at room temperature.
  • To bake the donuts, bake for 10 minutes at 400F (200C), then reduce the temperature to 375F (190C) and bake for additional 12-15 minutes.
  • Stay close during frying, and make sure the oil does not go over 350F (180C); the hight the temperature is, the less the donuts will puff.
  • The choux pastry donuts are best fresh right after frying.  Store at room temperature for up to one day.
  • You can make the dough using a stand, electric, or wooden spoon.
  • Use a pastry brush or a spoon to glaze the donuts; dipping them might deflate them.