Welcome to Love Your Food: Honey Crawlers with a Lemony Twist

We're excited to share this recipe with you, and before we dive in, we want to thank our affiliate partners at Chef's Temp for their support. If you need a kitchen thermometer or a meat probe, be sure to check out their website and use the code "loveyourfood" at checkout to receive 15% off your purchase.

Now, let's get started with the ingredients we'll need for these delicious Honey Crawlers. We've got flour, all-purpose flour to be specific, milk, water, butter, eggs, lemon zest, salt, and a little bit of sugar. The first step in making these is to add our dry ingredients into a pan with the water and milk. As it turns out, we're working with a Choux pastry, which is similar to the pastry used for profiteroles or eclairs. We'll melt our butter into the pot with the water and milk, salt, and sugar until everything is completely melted and dissolved. It's essential that there are no chunks of butter left in the mixture, as this can affect the texture of the final product.

Once our butter has melted, we bring the mixture to a boil, then add our flour. This is where the magic happens, as the dough comes together quickly. We'll whisk the mixture until it's smooth and glossy, pulling away from the sides of the pan. It's essential that we keep this on the heat and moving constantly, as a little bit of sugar can cause it to burn very quickly.

Now, let's cool our dough slightly before adding in our eggs and lemon zest. We want to make sure it's not too hot, or the eggs will scramble when they're added. We'll use the zest from one lemon, which we've zested using a microplane grater. Don't worry if you don't get as much zest as you'd like – it's still enough for our purposes.

Before adding in our first egg, we'll spread our dough out on a large metal bowl to cool down. This will help prevent the eggs from scrambling when they're added. While our dough is cooling, let's talk about piping bags and star tips. We'll be using a pastry piping bag with a star tip to pipe our Honey Crawlers onto squares of parchment paper.

It's essential that you use parchment paper instead of wax paper, as we'll be dropping the paper into hot oil later on. Wax paper will melt into your oil, causing it to become contaminated and affecting the taste of our final product. Once we've got our dough ready, we'll pipe it onto the squares of parchment paper in rings.

Next, let's talk about cooking our Honey Crawlers. We want them to be crispy on the outside and fluffy on the inside, so we'll cook them until they look golden brown and the bubbles have slowed down significantly. If you've got a deep fryer, don't worry – they won't soak up any oil and will stay crispy.

Finally, let's talk about glazing our Honey Crawlers with powdered sugar. We want to keep them crispy, so we'll use a light dusting of powdered sugar instead of a full-on fondant glaze. And that's it! Our Honey Crawlers are complete, and they're absolutely delicious. The Choux pastry is finicky at times, but when it works, it's truly amazing. We hope you enjoy making and eating these as much as we do.

If you like this recipe, be sure to like and subscribe to our channel for more cooking content. And if you have any recipes you'd like us to try, let us know in the comments below. Thanks again to our patrons who support us through Patreon – we appreciate your generosity and can't wait to share more recipes with you in the future.

"WEBVTTKind: captionsLanguage: enforeign welcome back to love your food this week we are doing these beautiful honey crawlers uh with a little bit of a lemony twist but first before we get started we have our first affiliate link I'm gonna put it in the description below uh if you need a kitchen thermometer or a meat probe check out Chef's Temp and on checkout use our code love your food all one word and get 15 off your purchase on a new meat thermometer for uh for your kitchen but let's get started uh first off with our ingredients so we've got some flour just some AP flour some milk some water some butter some eggs we're going to use the zest from a lemon as well as some salt and just a little bit of sugar now the first thing we're going to do with these is ADD our dry ingredients into a pan with the water and the milk because basically the colors are a Choux pastry so they're they're the same sort of pastry that you'd use for things like profiterol or eclairs or anything like that they're just a regular Choux pastry and they're piped into a ring and and then deep fried so that's exactly what we're going to do so we're going to melt our butter into our pot here with the water and milk and the salt and sugar and we're going to get this going and we're not going to touch this really until the Mel the butter is completely melted and there you go you want to make sure there's no chunks of butter or anything left in there you want to make sure everything's completely melted there's no there's no solids left all of the salt and sugar have also been dissolved so there's nothing grainy or gritty at the bottom there because your Choux pastry should be beautiful and smooth and then into this once everything is melted we're going to bring it to the boil we want it to be boiling when we add in our flour so we're going to add in the flour and then this comes together super fast so we're going to add in the flour and start whisking it together and you can see it comes together super fast now you want to keep this on the heat and you want to keep it moving because with the butter and the flour and everything in there a little bit of sugar this will stick and burn very very quickly but as you can see it comes together very fast it doesn't take very long before you can see it getting nice and smooth we're just going to whisk this and cook it until it's got that beautiful sort of glossy consistency it pulls away from the side of the pan like you see there and then we want to cool it so we're going to take that out of the pot we're going to put it into a nice big metal Bowl here and try and get as much out of the Whisk as possible it's a bit of a sticky dough uh or I guess uh batter really and um before we add our eggs we want this to be cool we don't have to be at least room temperature so we're just going to spread that out in a bowl and let it cool down uh as quickly as it can while we're waiting for that to happen we're going to use the zester or we're going to use our microplane grater here to zest our lemon and we're going to use all of the zest from one lemon we didn't get quite as much as we'd hoped but uh it was enough for sure so once your shoe pastry uh such as such as it is so far has cooled we're going to add in uh one of the eggs and the lemon zest so you want to get all that lemon zest off that plate as much as you possibly can we're not adding the juice just the zest it's going to give it that beautiful bright lemony Aroma with the lemon oil in the zest and all that's going to go in there now you can flavor this other ways you can add just a tiny little drop of like orange blossom water or something to this if you'd prefer uh whatever you prefer so we're just going to stir in the first egg once it's fully Incorporated we're going to add in the second egg until it makes a little bit less of a solid dough and it looks more like a batter as you can see here so this is it's still going to be very very sticky you're still going to have to struggle a little bit to get it out of your whisk but it's it it's a little runnier it's a little easier to move around and we're going to uh put this into our Bowl we're just gonna sort of Mound it up and we're gonna chill this for a little while and very much like our pastry cream we're gonna put our uh cling wrap right down on top of it just to make it uh maintain retain its moisture a little bit better we're just going to make sure it uh doesn't lose any more moisture than it needs to so once that has completely cooled we're gonna pull the uh the cling wrap off and we're going to get this into a pastry Piping Bag with a star tip so once you've got that in your pastry bag you're going to get it uh your a nice big star tip and we're going to make this on uh little squares of parchment paper so we're just going to pipe this out into rings on the squares of parchment paper because it's not really all that easy to pipe these out onto for instance uh the the net basket for a deep fryer or anything like that so we're just going to pop them into the hot oil right on those little squares of parchment paper now it's important that you're using parchment paper and not for instance wax paper because we are dropping the paper into the fryer now they will release as soon as they hit the Heat so you just pull the the paper out as quick as you can but like I said don't use wax paper because the wax will melt into your will melt into your oil and you definitely don't want that and you're just going to cook these until they look nice and golden brown on the outside uh and the bubbles have sort of slowed down quite a lot and then we're going to put these aside and let them drain a little bit if you've got your deep fryer on hot enough they're not going to soak up any oil they're going to stay nice and crispy and light the insides are going to fluff right up and then normally these are sort of glazed with a with a with a fondant glaze or a honey glaze or something like that we want him to remain crispy we wanted them to stay crispy so we just glazed them with a little bit of powdered sugar and you can see how light and fluffy they are inside absolutely gorgeous beautiful super crispy on the outside nice and fluffy on the inside that Choux pastry did its work amazingly well and they're honestly quite simple um a Choux pastry can be a little bit uh a little bit finicky every now and then but uh really really worth it really delicious and that lemony sort of burst from them uh absolutely amazing so we hope you'll give that a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try the Channel please let us know in the comments below thanks again to our patrons I will put a link in the description to our patreon if you'd like to support the channel and remember to love your food foreign\n"