hmmmm good question. Answer is - I am not sure - you can make the dough up to 3 days in advance and store in the refrigerator - bring to room temp before piping and frying.
qalaanjofy not applesauce for this, but possibly aquafaba? (The liquid from a can of white beans or chick peas), or else flax. I’d recommend looking into how people veganize pate au choux for help. :)
@@oomabaker Romona said she didn't have parchment paper , that she was going to make these like Churros ...I believe she means to pipe the dough directly into the hot oil .....🍩🍩🍩😋😋😋🤗🤗🤗👍👍👍
Maybe use a manual oil pump sprayer instead , but I've seen other Bakers brush paper with Butter & Oil And the paper almost always sticks & deforms the Crullers .....For some reason the Spray seems to make a better more even Barrier ...
It looks so delicious and tempting 😋❤️
Thank you! They are -- you should make them!
Thanks for the great French cruller recipe and frying + glazing lesson!
Thank YOU for watching and for your comments! Stay well.
@@oomabaker , you too!
Love your videos! These look fabulous thank you for sharing
I love watching your recipes because you always coe up with something so interesting!! Thank you!----Tressa Daigle
Thanks so much! I do a lot of research in trying to find things that are interesting
Excellent vide, thank you!
You are so welcome! We love doing these!
Omg she is so cute. Love it
Thank you - you are so kind!
Hi. Love your video. Ty.
How long can you wait until you have to fry them after forming them?
hmmmm good question. Answer is - I am not sure - you can make the dough up to 3 days in advance and store in the refrigerator - bring to room temp before piping and frying.
Thank you for this video! I like the little point on the donuts. It shows they are homemade.
What was the mixer speed when beating the choux pastry before adding the eggs?
👏👏👏👏👍👍👍👍👍👍
:)
Can you freeze creullers
Ooma says "Yes", but they won't be as good. Around our house, they don't last that long.
Say it isn't so. She says she only has two hands. haha
LOL
All you have to do is freeze the dough for 15 or 20 minutes. Then peel the dough off the parchment paper and fry them.
Yes, I have done that, too, but I frankly find this way more fun!
margaret hauff órale! Thanks
I would think your oil temperature would drop too drastically, then you're left standing there waiting for the oil to come back to temperature.
Omg I wish I could make it vegan. I wonder if instead of egg I could use applesauce?
qalaanjofy not applesauce for this, but possibly aquafaba? (The liquid from a can of white beans or chick peas), or else flax. I’d recommend looking into how people veganize pate au choux for help. :)
yuck. never offer me a donut.
Did you add the rest of the egg whites?
Polish Recipes you Tube videos ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️
French beighnets.
No tengo parchment papel voy hacerlos como churros jajaja
sorry, don't understand :(
@@oomabaker Romona said she didn't have parchment paper , that she was going to make these like Churros ...I believe she means to pipe the dough directly into the hot oil .....🍩🍩🍩😋😋😋🤗🤗🤗👍👍👍
This is actually Mexican Churros!😏
Cool except canned spray is really ecologically wasteful. Just brush on thin layer of melted butter or veg oil instead.
You are so right!!!
Its not as good as spray oil
Maybe use a manual oil pump sprayer instead , but I've seen other Bakers brush paper with Butter & Oil And the paper almost always sticks & deforms the Crullers .....For some reason the Spray seems to make a better more even Barrier ...