Xuixo Recipe

Xuixos are made of components most of us pastry types already know: croissant dough and pastry cream (though in this case, the crème brûlée-like crema Catalana). Not having made xuixo before, I don’t know the quantities exactly, so I’ll put up guesstimates until I actually do them later on in the week.

For now I’ll say that there are two schools of thought on filling xuixos: filling them before frying or after. I’ll confess that filling a fried pastry at the shaping step makes no sense to me, as the custard will not only moisten and compress the delicate dough as it’s trying to proof, you run the risk of curdling the filling as the xuixo deep fries. Not to mention the fact that the filling could ooze out during the frying process, making a mess. No, I’m a fry-first-and-fill-later kinda guy. We’ll need:

20 ounces croissant dough
1 recipe crema Catalana
1 recipe egg wash
Canola oil for frying
granulated sugar for dusting

Prepare and roll the croissant dough as you would for making croissants, but thinner, 1/8 inch at most, so the xuixos cook all the way through when you fry them. Aside from that you’ll do the same things: the triangular cutting, notching, and rolling.

You should get 16 xuixos from your 24-ounce sheet instead of 12. That means a dough sheet that’s 16″ x 16″ to start. To shape, you’ll cut that sheet into to two 8″ x 16″ halves, then each of those into four 4″ x 8″ rectangles, which you’ll then cut diagonally to make the croissant shapes.

A couple of small differences in shaping will involve sticking down the tails, then pinching closed the tips on either end of the croissant to create more of a tubular shape. We’ll also need to egg-wash and pinch the pointy end of of the triangle firmly to the tube, so the pastry won’t unroll as it fries.

Proof the xuixos on a parchment or paper towel-lined sheet pan for about two hours. When the proofing is almost done, start heating the oil to 325-350 degrees Fahrenheit. Place a rack on a sheet pan. Have a set of tongs ready and, as always whenever you fry, a fire extinguisher standing ready.

With about half an hour to go, take the creme Catalana out of the refrigerator. Place about a cup and a half in a small bowl and stir it well with a fork or whisk to loosen it up. Place the crema in a pastry bag fitted with a Bismarck tip.

When ready to fry, gently pick up the proofed xuixos and place them in the oil, three or so at a time, for about four minutes. Gently roll them on the oil every so often to make sure they fry evenly. Remove the finished xuixos to the rack and allow them to cool.

To finish, fill each xuixo with about an ounce of crema, then roll the pastries in granulated sugar. Consume them greedily.

5 thoughts on “Xuixo Recipe”

  1. Hey Joe, I had never heard of xuixo before, but the idea of deep-fried, cream-filled croissant dough sounds a lot like the supposedly innovative “cronuts” from a few years ago. Back when cronuts were the latest, greatest trend, I don’t remember anyone mentioning xuixo as a precursor, and yet it seems quite obvious, although I understand that the texture of the final product might be somewhat different due to the different shaping technique. Am I off the mark?
    -Jen

    1. No you are exactly right. This is definitely the original from which the cronut sprang. The only thing new about the cronut is the shape. But otherwise deep fried, cream-filled croissant dough has definitely been done. What’s that old line that there’s nothing new in the world except the pastry history you don’t know? But Dominique Ansel knew it. Hats off to him for turning a forgotten gem into a worldwide sensation!

      Thanks for the comment, Jen!

      – Joe

  2. Hey joe, I was wondering if I tried to make these and ship them with dry ice would they last? Can they be frozen before they’re fried? I’m curious how they would last/ what you would recommend. My grandfather was obsessed with these when we went to Barcelona and I’d love to try and surprise him.

    1. Hey Lauren!

      That would be a challenge I don’t mind telling you. In fact I can’t really think of a way to do it. Frying and freezing you’d lose the crispy exterior, plus the filling, since custards generally go watery after freezing. Freezing beforehand would mean they’d need to be proofed, fried and filled on arrival.

      You know, I’m starting to see why these stayed a secret in Spain for so long. They don’t really travel!

      Wish I had better news!

      Joe

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