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PB and J Cruller
Recipe by Darrsh Clarke
Try this PB and J Cruller
- Steps
- Ingredients
Ingredients
Cruller
Raspberry Jelly
Peanut Butter Cream
Crunchy Peanut Butter Glaze
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Steps
- Pre-heat oil in a medium saucepan or deep fryer to 180°C.
- To make the Cruller, combine water, milk and butter in a medium saucepan over a medium heat.
- When butter has fully melted, remove from heat and add flour all at once, stirring vigorously until full combined.
- Return saucepan to medium heat and mix until the dough comes away from the edges and forms a ball, around 2 minutes.
- Transfer dough to the bowl of a stand mixer fitting with a paddle attachment. Mix on low speed for 2 minutes or until the dough is no longer hot.
- Increase stand mixer speed to medium and add eggs and egg white one by one, waiting for the dough to recombine before adding the next. Transfer the dough to a piping bag fitted with a ½ -inch star tip and place in fridge for 10 minutes.
- Cut at least 4 squares of baking paper, approximately 14cm wide. Trace a circle, 9cm in diameter on each square.
- Turn the sheets over so that the circle is visible from the underside. Holding the pastry bag vertically over the baking paper pieces, pipe a generous, even wreath of dough, using the traced circle as your guide. Twist the nozzle as you end the wreath so that the ends just meet and connect. Pipe at least 4. Place squares on a baking tray that fits in the freezer. Transfer baking tray to freezer for 30 minutes.
- Meanwhile, for the Raspberry Jelly, combine raspberries, sugar and lemon juice in a medium saucepan over low heat. Cook for 10 minutes, stirring occasionally.
- Transfer to a metal sieve lined with cheesecloth over a medium bowl. Allow to sit for 5 minutes and then squeeze out juice, discarding the cheesecloth and contents.
- Add 200ml of the raspberry juice to a small saucepan over high heat and bring to a boil. Add agar agar and boil for 1 minute, stirring the whole time.
- Transfer to a 20cm x 20cm shallow baking tray and allow jelly to set for 10 minutes at room temperature. Using a 10cm x 10cm square cutter or a knife, cut jelly into squares.
- Using an offset spatula or thin egg flipper, carefully transfer jelly square to a plate lined with baking paper and set aside until ready to serve.
- To prepare the Peanut Butter Cream, combine all ingredients into a large mixing bowl. Using a hand mixer, mix on high until stiff peaks form, around 2-3 minutes.
- Transfer to a piping bag fitted with a ½ - inch star tip and set aside in fridge until ready to plate.
- For the Crunchy Peanut Butter Glaze, combine milk and peanut butter in a large bowl using a hand mixer on high. While mixing, sift in icing sugar in 3 batches. Set aside until ready to serve.
- When ready to cook the crullers, hold the cruller upside down and use the baking paper to carefully lower the cruller into the hot oil. The paper should be on the top and will release after a few seconds. Using metal tongs remove paper from fryer.
- Fry cruller for 5-6 minutes upside down until dark brown, then using a slotted spoon, flip cruller and fry for another 5-6 minutes.
- Transfer to a wire rack lined with a double layer of paper towels and allow to cool for at least 15 minutes. Set aside until ready to plate. Repeat with remaining crullers.
- To serve, carefully dip cooled cruller upside down into the glaze and then flip to allow glaze to run down cruller. Place back onto the rack and immediately sprinkle with freeze dried raspberries.
- When set, use a serrated knife to cut cruller horizontally in half and remove top half.
- Pipe peanut butter cream onto the bottom half of the cruller. Carefully lay raspberry jelly square over the peanut butter cream.
- Replace top of half of cruller over the raspberry jelly and transfer to a serving plate.
