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Chocolate French Crullers with Raspberry Fudge Glaze

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These chocolate French crullers are light, airy pastries made with rich chocolate choux dough, fried until crisp, and finished with a smooth fudge glaze and crushed freeze-dried raspberries. They deliver a bakery-style texture with deep cocoa flavor and bright fruity sweetness.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 crullers
  • Category: Dessert
  • Method: Frying
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups water
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • Vegetable oil, for frying
  • 1/4 cup unsalted butter
  • 2 tablespoons plus 1 teaspoon whole milk
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup freeze-dried raspberries, lightly crushed

Instructions

  1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
  2. Remove from the heat and immediately stir in the flour and cocoa powder until a dough forms.
  3. Return the pan to medium heat and cook the dough for 2 to 3 minutes, stirring constantly, until it pulls away from the sides and forms a thin film on the pan.
  4. Transfer the dough to a stand mixer fitted with a paddle attachment and beat for about 1 minute to cool slightly.
  5. Add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and pipeable.
  6. Transfer the dough to a piping bag fitted with a large star tip.
  7. Pipe rings of dough onto small parchment paper squares.
  8. Heat about 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
  9. Carefully place each cruller into the hot oil parchment-side up. Remove the parchment with tongs after a few seconds.
  10. Fry the crullers for 2 to 3 minutes per side until puffed and cooked through.
  11. Transfer the crullers to a wire rack to cool slightly.
  12. For the glaze, melt the butter in a bowl and whisk in the milk, powdered sugar, cocoa powder, and salt until smooth.
  13. Warm the glaze slightly if needed for easier dipping.
  14. Dip the tops of the crullers into the glaze and immediately sprinkle with crushed freeze-dried raspberries.
  15. Allow the glaze to set before serving.

Notes

  • Freeze-dried raspberries provide the best texture and concentrated flavor.
  • Add espresso powder to the dough for a mocha variation.
  • Use vanilla glaze instead of chocolate for a lighter topping.
  • Top with chopped pistachios or almonds for added crunch.
  • Fill the crullers with pastry cream for a bakery-style treat.
  • Store at room temperature for up to 1 day or refrigerate for up to 3 days.
  • Reheat briefly in a 300°F oven to restore crispness.
  • Unglazed crullers can be frozen for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-french-crullers-with-raspberry-fudge-glaze/