00:00Let me show you why a french crawler is my favorite kind of donut.
00:03You don't have to wait on them to rise because there's no yeast in choux pastry.
00:07It's literally just butter, milk, flour, and eggs, and it's the same dough you'd use for a cream puff,
00:12but we're gonna pipe it and fry it instead.
00:14I like piping them onto small squares of parchment to make them easy to transfer to the oil.
00:18After frying, I make this blueberry lemon glaze that has a gorgeous color and a really good flavor to match.
00:24These crawlers are so light and so fluffy and best served shortly after frying.
00:29Have you ever had one?
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