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Beer-lemon angel wings with vanilla cream - photo 1
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Beer-lemon angel wings with vanilla cream

Desserts Cakes and Bakes 90 min Medium 12 wyświetleń ~22.04 PLN - (0)
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Description

Delicate, crispy chruściki inspired by traditional faworki, but transformed into a sweet, blog-worthy dessert: dough kneaded with light beer and butter, flavored with lemon zest, served with a vanilla cream made from milk and cornstarch. The dough, thanks to the beer, is more crumbly and has subtle yeasty notes, while the thin strips fried to golden create an impressive, rustic snack. The vanilla cream cuts through the richness of the fried dough, adding smoothness and elegance. Perfect for an afternoon gathering, with coffee, or as a sweet snack for get-togethers with friends. Aesthetically, it looks great dusted with powdered sugar and garnished with finely grated lemon zest.

Składniki (13)

Servings:
6
  • Wheat flour 400 g
  • Egg 2 szt.
  • Egg yolk 1.8 szt.
  • Butter 80 g
  • Light beer 150 ml
  • White sugar 80 g
  • Cornstarch 30 g
  • 2% Milk 250 ml
  • Rapeseed oil for frying 1000 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Powdered sugar 60 g
  • Lemon zest (grated) 2 łyżeczki
💰 Szacowany koszt dania: ~22.04 PLN (3.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients and tools: kitchen scale, large bowl, pastry board or clean surface for kneading, knife for cutting butter, rolling pin, plastic wrap. Take out the butter and eggs to let the butter soften for 20–30 minutes. Measure the flour and sift it into a large bowl to aerate (sifting prevents lumps).

Ingredients: Wheat flour, Butter, Egg
Use a large ceramic or glass bowl; sifting helps achieve a smooth dough. If you forget to take the butter out in advance, cut it into very small cubes so it softens faster.
2

To the sifted flour, add sugar and salt. Mix the dry ingredients with a spoon, then make a small well in the flour. Add pieces of soft butter and rub it in with your fingers (using a gentle motion) until the butter combines with the flour and forms small clumps resembling wet sand. This will prevent overworking the gluten and result in a crumbly dough.

Ingredients: Wheat flour, White sugar, Salt, Butter
Use a knife or two forks to mash the butter if you don't want to use your hands. Don't work the butter too long — the goal is to achieve small clumps, not to completely melt the butter.
3

In a separate bowl, whisk the eggs with the vanilla extract. First, pour half of the beer (at room temperature) into the well in the flour and gradually add the whisked eggs. Mix only the center with a fork until the ingredients are combined; if the dough is too dry, add the remaining beer in 10–15 ml increments until the moisture is sufficient to bind the dough.

Ingredients: Light beer, Egg, Vanilla extract
Use a fork for the initial mixing, then your hand or a spatula for kneading. The beer cannot be cold — using very cold liquid makes it difficult to combine the fat with the flour.
4

Place the dough on a lightly floured surface and knead for 3–5 minutes until it becomes smooth and elastic, but not sticky. If the dough is too sticky, sprinkle a little flour (10 g at a time); if it is too dry, gently moisten it with your finger using water or a little beer.

Ingredients: Wheat flour, Light beer
Use a silicone mat or a wooden board. Do not add too much flour — too dry dough will be tough after frying. The proper dough stops sticking strongly to your hands and has a smooth surface.
5

Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest for 30 minutes at room temperature. The resting period allows the gluten to relax and makes it easier to roll out very thin sheets.

Ingredients: Wheat flour
Use plastic wrap or cover the bowl with a damp cloth. Do not put the dough in the fridge — the cold will harden the butter and make rolling difficult.

Shaping

6

Divide the dough into 6 equal parts (each weighing about 100–110 g). Cover the pieces you are not working with to prevent them from drying out. Take one portion and sprinkle a little flour on the work surface — just enough to prevent sticking.

Ingredients: Wheat flour
Use kitchen scales for equal portion sizes. Keep the flour for dusting to a minimum — excess will thicken the dough.
7

Roll each piece into a very thin rectangle — the thinner, the better; aim for a thickness of 1–1.5 mm. If you have a rolling pin with thickness markings, set it to the thinnest setting. If the dough springs back or shrinks, let it rest for 2–3 minutes under a cloth and continue.

Ingredients: Wheat flour
Use a large rolling pin. If you don't have one, use a smooth-surfaced bottle. Remember: thin dough makes crispy pastries, thicker ones will be heavier and greasier.
8

Using a sharp knife or pastry cutter, cut the rectangle into strips about 3 cm wide and 10–12 cm long. In the center of each strip, make a vertical cut about 3–4 cm long. Pull one end of the strip through the cut, creating a characteristic twist (angel wings). Arrange the prepared strips on a floured board.

Ingredients: Wheat flour
Use a sharp knife to prevent the dough from sticking. If the dough sticks when cutting, gently sprinkle flour on the cut. Alternative: instead of cutting, wrap the strip around your finger to create a twisted ribbon.

Frying

9

Prepare a deep pot or fryer with oil. Heat the oil to a temperature of 170–180°C. If you don't have a thermometer, use a piece of dough: if it floats immediately and bubbles appear, the oil is ready. Fry the angel wings in batches (3–4 pieces at a time) for about 40–60 seconds on each side, gently flipping with a spatula – they should take on an even, golden color.

Ingredients: Rapeseed oil for frying, Wheat flour
Use a kitchen thermometer for precision. Do not overcrowd the pot — the temperature will drop and the pastries will absorb more fat. A common mistake is using oil that is too hot (burns on the outside, raw on the inside) or too cold (greasy, heavy pastries).
10

After frying, transfer the crisps to a plate lined with paper towels to drain excess fat. Let them rest for 2–3 minutes — they will become even crunchier as they cool.

Ingredients: Rapeseed oil for frying
Use a slotted spoon or kitchen tongs for safe removal. Do not stack too many layers, as the steam will make them soft.

Vanilla cream

11

Prepare the vanilla cream: in a saucepan, heat the milk with half of the sugar and vanilla extract over medium heat until it starts to gently steam (do not bring to a boil). In a bowl, mix the egg yolks with the remaining sugar and cornstarch into a smooth paste.

Ingredients: 2% Milk, Egg yolk, White sugar, Cornstarch, Vanilla extract
Use a whisk or hand mixer to combine the cream ingredients until smooth. The milk should be hot, but not boiling, to prevent it from curdling suddenly when the yolks are added.
12

Slowly pour about 2–3 tablespoons of hot milk into the egg yolk mixture, stirring vigorously (tempering) to raise the temperature of the yolks. Then pour the entire egg yolk mixture back into the saucepan with the remaining milk and cook over low heat, constantly stirring with a whisk, until the cream thickens and starts to bubble slightly (about 1–2 minutes after thickening).

Ingredients: 2% Milk, Egg yolk, Cornstarch, White sugar, Vanilla extract
Tempering is key — quickly introducing cold egg yolks to hot milk will cause them to curdle. Once the cream thickens, do not cook for long to avoid an eggy consistency.
13

Pour the cream into a clean bowl, cover it directly with plastic wrap (the wrap should touch the surface of the cream to prevent a skin from forming), and set aside to cool. Once it has cooled down, you can chill the cream in the refrigerator for at least 30 minutes — this will thicken it and make it easy to spread.

Ingredients: 2% Milk, Cornstarch, White sugar
Use a cool glass or ceramic bowl; by covering the surface with plastic wrap, you prevent a skin from forming. The cream can be prepared in advance and stored in the refrigerator for up to 2 days.

Serving

14

Arrange the cooled angel wings on a plate. If using, sift a thin layer of powdered sugar over the top through a sieve. Serve the chilled vanilla cream in a small bowl alongside. For decoration, sprinkle with lemon zest (optional). Serve immediately to keep the angel wings crispy.

Ingredients: Powdered sugar, Lemon zest (grated), 2% Milk
Use a small sieve to evenly dust with powdered sugar. Additionally, you can add fresh fruit or a teaspoon of liqueur to the cream for adults.

Final tips

15

While eating, note that the chruściki taste best within a few hours of frying — they may soften if left longer. The cream can be flavored: add a bit of alcohol (e.g., rum) or more lemon zest for a more intense aroma.

Ingredients: Powdered sugar, Lemon zest (grated)
If necessary, reheating is not recommended — the pastries will lose their crispiness. The cream can be used for other desserts (pancakes, cream puffs).

Fun Fact

💡

Faworki, also known as chrust, have European roots and often appear during carnival. Adding beer to the dough is a regional trick — beer introduces air bubbles, making the dough crispier and lighter.

Best for

popołudniowa kawa z przyjaciółmi karnawał / tłusty czwartek

Tips

🍽️ Serving

Serve the angel wings immediately after preparation with a portion of icy vanilla cream or sour fruits (e.g., raspberries) for contrast. For decoration, use sifted powdered sugar and a bit of fresh lemon zest; for adults, you can add a few drops of liqueur to the cream.

🥡 Storage

Store the cream in an airtight container in the refrigerator for up to 48 hours. Keep the crispy treats separately in a dry, closed container at room temperature for up to 12 hours — after that, they may lose their crunch. Freezing fried crispy treats is not recommended.

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