‘French Cruller’ is basically deep-fried Choux pastry (Profiterole pastry). It is very popular in Japan, but I don’t see them in Melbourne. If you have made Profiteroles before, it would be quite simple to make. One important thing to remember is to use a star-shaped nozzle when you pipe out the dough. The pastry is not really sweet, and ‘French Crullers’ are often coated with Honey Glaze. I think Lemon Glaze is also good.


12 Pieces


1/4 cup Water
1/4 cup Milk
50g Butter
1 pinch Salt
1 teaspoon Sugar
Zest of 1/2 Lemon *finely grated, optional
1/2 cup Self-Raising Flour
2 Eggs *whisked, add it cautiously
Oil for frying

Honey Glaze
1/2 cup Icing Sugar
1 tablespoon Honey
1 teaspoon Milk *add extra if required
Vanilla Extract *a few drops

Lemon Glaze

1/2 cup Icing Sugar
1 tablespoon Lemon Juice

  1. Place Butter, Water, Milk, Salt and Sugar in a saucepan. Bring just to the boil and let Butter melt. You may wish to add Lemon Zest. Reduce the heat to very low, stir in Flour and mix well until well combined and the dough comes away from the pan. It should look like ‘play dough’. Remove from the heat and cool slightly.
  2. Gradually add whisked Eggs, small amount at a time, mixing well after each addition, until the dough is smooth and thick. You possibly don’t need to add all Eggs. *Note: If the dough drips off the spatula, it is too soft.
  3. Prepare 12 x 10cm square pieces of baking paper. Using a piping bag fitted with a star-shaped nozzle, pipe out rings 7cm in diameter in 2-3 layers onto the baking paper.
  4. Heat deep Oil about 160℃, carefully place the dough with the baking paper into the oil, dough facing down. As the paper will quickly come off, carefully remove the paper, and fry the dough for 5-6 minutes or until nicely golden on both sides. *Note: Fry at lower temperature for longer time, so that you get drier texture.
  5. Transfer to a wire rack, and repeat with remaining dough.
  6. Make a glaze and drizzle it over the rings, OR dip one side of the rings in the icing, then leave on the wire rack until the icing is dry to touch.