These Apple Cider Crullers Are Perfect For Fall | Recipe Drop | Food52

[@ChantalS-m8w]

Reducing liquids concentrates the flavour, evaporates the water, and makes it thicker, so this step is actually necessary. And don't use a whisk for choux pastry unless you want to break the attachment or burn out your mixer's motor. The whisk is for liquids and the paddle is for thicker batters.

[@littlenikke]

I love a cruller, but this is going to make it into the Christmas rotation by being Apple Cider Profiteroles. Maybe with apple butter whipped cream filling? LOVE that you talked about the dough having a nutty smell when it's ready for eggs (after cooling) - it's the best advice I ever got about telling how to determine if pate au choux has been cooked enough at a make or brake point in a recipe.

[@LaurieEngen]

Great demo and recipe! Thank you! Definitely going to try making these!

[@signinups6466]

So glad I subscribed

[@mirror0000]

Please film more pastrys with star anise/fennel/licorise flavors. 😊

[@AussieAngeS]

Those look delicious, they look like churros. Is that what they kind of are?

[@ClearlyPixelated]

Who wouldn’t love fried choux!

[@cj4607]

if you bake for how long and what temp?

[@littlenikke]

I'd treat this like a pate a choux recipe. It depends on the shape and volume of the dough. Go to serious eats and follow their instructions... but this one will have more sugar because of the apple cider, so either decrease the temp or time (I'd test time first). Trust your eyes and nose.

[@TheSammypang]

So a spiced churro?

[@rosarioroberto5823]

😴😴😴😴😴😴