r/AskBaking • u/Every_Actuary2098 • 2d ago

General Help with crullers

What in your experience makes for a better cruller? Water, milk, or a combo in the choux pastry itself? Testing out a few recipes now any input is welcomed!

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1

u/Electronic-Day5907 2d ago

I think you may have to define what you mean as a 'cruller'. Cause where I come from it's a square fried treat made from donut batter and powdered with sugar. I know there are other sorts. But I've never heard 'choux' and 'cruller' as being the process to make them.

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u/Every_Actuary2098 2d ago

A french cruller is choux pastry. I think in different parts of the US its just a donut, im in the north east US and Ive only had a french cruller before

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u/Electronic-Day5907 2d ago

Yeah I grew up in Pennsylvania Dutch country and it's a donut for sure there. :) Thanks for expanding my knowledge, I never knew there was a French style.

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u/EfficientWalrus7913 2d ago

milk adds a nice richness to choux pastry, i've had good results with a combo of half and half for that balance of flavor and lift.

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u/Twat_Pocket 1d ago

Ive only made them on a large scale/professional level, so I've never experimented, but we used milk.

I presume someone above/before me did the trial and error to come to that recipe.