{"id":3786,"date":"2026-07-25T17:59:47","date_gmt":"2026-07-25T17:59:47","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krostule-croates\/"},"modified":"2026-07-25T17:59:47","modified_gmt":"2026-07-25T17:59:47","slug":"krostule-croates","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krostule-croates\/","title":{"rendered":"Kro\u0161tule croates"},"content":{"rendered":"\n<style>\n#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips{--gj-bg:#F6F5F1;--gj-card:#FFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:48px 24px 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.gj-rail,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-t,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-stop b,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-close .gj-serif{color:#000} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-stop span,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-sum,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-close p{color:#222} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-sum{border-top-color:#ccc} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-track::before{background:#999} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail-stop::before{border-color:#666;background:#fff} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-ing-group,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-steps>li,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-rail,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-close,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-nutri-row,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-fact{break-inside:avoid} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-sec h2,#recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-stage{break-after:avoid} #recipe-fr-croatian-krostule-crispy-carnival-pastry-strips .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-croatian-krostule-crispy-carnival-pastry-strips\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine croate <i>\u00b7<\/i> P\u00e2tisserie frite du littoral <i>\u00b7<\/i> Recette<\/p>\n<h2 class=\"gj-h1\"><b>Kro\u0161tule croates<\/b> en rubans frits et l\u00e9gers <span class=\"gj-serif\">au citron et au sucre glace<\/span><\/h2>\n<p class=\"gj-sub\">Rubans de p\u00e2te tr\u00e8s fine parfum\u00e9s aux zestes d\u2019agrumes et \u00e0 un peu de rakija, fa\u00e7onn\u00e9s en n\u0153uds irr\u00e9guliers puis frits jusqu\u2019\u00e0 devenir l\u00e9gers et cloqu\u00e9s.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>Dessert frit<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Croatie<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">40 pi\u00e8ces<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><path d=\"M7 2.8 4.5 5\"\/><path d=\"M17 2.8 19.5 5\"\/><\/svg><\/span><span class=\"gj-fact-l\">Temps total<\/span><span class=\"gj-fact-v\">1 h 50<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 475 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Krostule-Crispy-Carnival-Pastry-Strips-from-the-Coast-2.webp\" alt=\"Large assiette de kro\u0161tule croates en rubans frits, cloqu\u00e9s et l\u00e9g\u00e8rement poudr\u00e9s de sucre\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Le cadrage horizontal montre une pile de rubans et n\u0153uds blond dor\u00e9, aux bords dentel\u00e9s, avec du sucre glace r\u00e9parti sans couche \u00e9paisse.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Une p\u00e2te plus proche des p\u00e2tes fra\u00eeches que du beignet<\/h2><\/div><div class=\"gj-intro\"><p>Les kro\u0161tule sont pr\u00e9par\u00e9es sur le littoral croate, notamment en Istrie et en Dalmatie, pour les f\u00eates, le carnaval et les grandes tabl\u00e9es familiales. Elles appartiennent \u00e0 la famille des p\u00e2tes frites fines que l\u2019on retrouve autour de l\u2019Adriatique, mais leur identit\u00e9 tient \u00e0 leur forme irr\u00e9guli\u00e8re, \u00e0 leur parfum d\u2019agrumes et \u00e0 une texture s\u00e8che et cassante. Ce ne sont pas des beignets lev\u00e9s. La p\u00e2te ressemble davantage \u00e0 une p\u00e2te fra\u00eeche enrichie d\u2019\u0153ufs, d\u2019un peu de mati\u00e8re grasse, de cr\u00e8me et d\u2019alcool, roul\u00e9e presque jusqu\u2019\u00e0 la transparence avant d\u2019entrer dans l\u2019huile.<\/p><p class=\"gj-pull\">La finesse de l\u2019abaisse d\u00e9cide du r\u00e9sultat avant m\u00eame que l\u2019huile ne chauffe.<\/p><p>L\u2019alcool a un r\u00f4le pratique. Rakija, maraschino ou vin blanc limitent l\u2019absorption d\u2019huile et favorisent les petites bulles qui rendent la surface l\u00e9g\u00e8re. Une partie s\u2019\u00e9vapore pendant la friture, mais la pr\u00e9paration ne doit pas \u00eatre pr\u00e9sent\u00e9e comme totalement sans alcool. Le zeste de citron apporte une note nette; une petite quantit\u00e9 d\u2019orange peut l\u2019arrondir. Le sucre reste faible dans la p\u00e2te, car une p\u00e2te trop sucr\u00e9e brunit avant de devenir s\u00e8che.<\/p><p>Le repos de trente minutes d\u00e9tend le gluten. Sans ce temps, l\u2019abaisse se r\u00e9tracte et les rubans gardent une \u00e9paisseur excessive. Une machine \u00e0 p\u00e2tes donne un r\u00e9sultat r\u00e9gulier, mais un rouleau fonctionne si la p\u00e2te est divis\u00e9e en petites portions. L\u2019\u00e9paisseur finale se situe autour de 1 mm. La surface doit laisser deviner la lumi\u00e8re; une feuille plus \u00e9paisse gonfle comme un beignet et reste tendre au centre, ce qui n\u2019est pas la texture recherch\u00e9e.<\/p><p>Les bandes sont coup\u00e9es au rouleau dentel\u00e9 puis fendues ou nou\u00e9es. Aucun morceau ne doit \u00eatre identique. Cette irr\u00e9gularit\u00e9 cr\u00e9e des plis, des pointes et des cavit\u00e9s qui cuisent \u00e0 des vitesses l\u00e9g\u00e8rement diff\u00e9rentes. L\u2019huile reste \u00e0 175 \u00b0C. Trop froide, elle p\u00e9n\u00e8tre la p\u00e2te; trop chaude, elle colore les bords avant que l\u2019humidit\u00e9 ne s\u2019\u00e9chappe. Une petite fourn\u00e9e de quatre ou cinq pi\u00e8ces maintient la temp\u00e9rature et laisse assez d\u2019espace pour les retourner.<\/p><p>Les kro\u0161tule sortent p\u00e2les \u00e0 blond dor\u00e9, jamais brun fonc\u00e9. Elles \u00e9gouttent sur une grille plut\u00f4t que sur une pile de papier, afin que la vapeur ne ramollisse pas les pi\u00e8ces du dessous. Le sucre glace est tamis\u00e9 lorsqu\u2019elles sont froides. Servies le jour m\u00eame, elles cassent nettement sous les doigts et se dissolvent rapidement en bouche. Une bo\u00eete m\u00e9tallique les prot\u00e8ge deux \u00e0 trois jours, mais l\u2019humidit\u00e9 ambiante reste leur principal ennemi. Le meilleur contr\u00f4le consiste donc \u00e0 \u00e9couter : une kro\u0161tula pr\u00eate produit un craquement sec lorsqu\u2019elle est bris\u00e9e.<\/p><p>La forme des rubans agit sur la friture. Une simple bande reste plate et cuit tr\u00e8s vite; une bande pass\u00e9e dans sa fente cr\u00e9e un pli central; un n\u0153ud l\u00e2che forme plusieurs \u00e9paisseurs et demande quelques secondes de plus. Les pi\u00e8ces de m\u00eame forme sont regroup\u00e9es dans une fourn\u00e9e afin de sortir ensemble. Les chutes de p\u00e2te ne sont pas rep\u00e9tries plusieurs fois, car elles deviennent coriaces; elles sont coup\u00e9es en petits losanges et frites s\u00e9par\u00e9ment. Ces \u00e9clats servent de test pour v\u00e9rifier la temp\u00e9rature avant chaque s\u00e9rie de grandes kro\u0161tule, sans sacrifier une pi\u00e8ce fa\u00e7onn\u00e9e.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">P\u00e2te, abaisse et friture \u2014 quatre rep\u00e8res<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>\u0152ufs, cr\u00e8me, beurre, alcool et agrumes lient une p\u00e2te ferme qui ne colle presque plus.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Apr\u00e8s p\u00e9trissage bref, la p\u00e2te repose trente minutes pour perdre sa r\u00e9sistance \u00e0 l\u2019abaisse.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:55<\/b><span>Les feuilles atteignent environ 1 mm, puis sont coup\u00e9es en rubans, fentes et n\u0153uds irr\u00e9guliers.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:50<\/b><span>Les derni\u00e8res pi\u00e8ces refroidissent sur grille avant un voile de sucre glace tamis\u00e9.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Farine, \u0153ufs, jaune, cr\u00e8me aigre, beurre fondu, sucre, rakija, vin blanc, zestes et sel forment une p\u00e2te ferme. Apr\u00e8s trente minutes de repos, elle est divis\u00e9e puis abaiss\u00e9e \u00e0 environ 1 mm. Des rubans dentel\u00e9s sont fendus, torsad\u00e9s ou pass\u00e9s dans leur propre ouverture. Ils cuisent par petites fourn\u00e9es dans une huile \u00e0 175 \u00b0C, environ une minute par face, jusqu\u2019\u00e0 une couleur blond dor\u00e9 et une surface cloqu\u00e9e. Les kro\u0161tule \u00e9gouttent sur grille sans \u00eatre empil\u00e9es. Le sucre glace arrive seulement apr\u00e8s refroidissement. Une pi\u00e8ce r\u00e9ussie reste l\u00e9g\u00e8re, s\u00e8che et cassante, sans c\u0153ur \u00e9pais ni film gras.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Pour la p\u00e2te<\/h3><ul><li><b>Farine de bl\u00e9, 500 g<\/b> \u2014 <em>plus 20 g au besoin pour l\u2019abaisse<\/em><\/li><li><b>\u0152ufs, 3 gros<\/b> \u2014 <em>\u00e0 temp\u00e9rature ambiante<\/em><\/li><li><b>Jaune d\u2019\u0153uf, 1<\/b> \u2014 <em>donne de la souplesse sans trop d\u2019eau<\/em><\/li><li><b>Sucre, 40 g<\/b> \u2014 <em>quantit\u00e9 faible pour limiter le brunissement<\/em><\/li><li><b>Cr\u00e8me aigre, 60 g<\/b> \u2014 <em>ou cr\u00e8me fra\u00eeche \u00e9paisse<\/em><\/li><li><b>Beurre doux, 40 g<\/b> \u2014 <em>fondu puis refroidi<\/em><\/li><li><b>Rakija, 20 ml<\/b> \u2014 <em>ou eau-de-vie de raisin<\/em><\/li><li><b>Vin blanc sec, 50 ml<\/b> \u2014 <em>ajuste la souplesse de la p\u00e2te<\/em><\/li><li><b>Zeste fin de citron, 2 c. \u00e0 caf\u00e9<\/b> \u2014 <em>parfum principal<\/em><\/li><li><b>Zeste fin d\u2019orange, 1 c. \u00e0 caf\u00e9<\/b> \u2014 <em>facultatif<\/em><\/li><li><b>Sel fin, 3 g<\/b> \u2014 <em>\u00e9quilibre le sucre<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour la friture et la finition<\/h3><ul><li><b>Huile neutre, 1,2 litre<\/b> \u2014 <em>tournesol ol\u00e9ique ou arachide<\/em><\/li><li><b>Sucre glace, 80 g<\/b> \u2014 <em>tamis\u00e9 apr\u00e8s refroidissement<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> La recette contient gluten, \u0153ufs et lait; elle contient de l\u2019alcool avant cuisson. Le vin peut \u00eatre remplac\u00e9 par de l\u2019eau gazeuse, et la rakija par la m\u00eame quantit\u00e9 de jus d\u2019orange, avec une texture l\u00e9g\u00e8rement moins cloqu\u00e9e. Une cr\u00e8me v\u00e9g\u00e9tale \u00e9paisse et 35 g d\u2019huile remplacent cr\u00e8me et beurre pour retirer le lait. Une farine p\u00e2tissi\u00e8re sans gluten peut fonctionner avec 4 g de gomme xanthane, mais la p\u00e2te se manipule entre deux feuilles de papier cuisson.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Abaisse, fa\u00e7onnage et friture<\/h2><\/div><p class=\"gj-stage\">Pr\u00e9parer la p\u00e2te<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">M\u00e9langez les liquides<\/p><p class=\"gj-step-x\">Battez \u0153ufs, jaune, sucre, cr\u00e8me, beurre, rakija, vin, zestes et sel jusqu\u2019\u00e0 obtenir un m\u00e9lange homog\u00e8ne.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Formez une p\u00e2te ferme<\/p><p class=\"gj-step-x\">Ajoutez la farine en plusieurs fois. P\u00e9trissez 6 \u00e0 8 minutes \u00e0 la main, jusqu\u2019\u00e0 une p\u00e2te lisse, ferme et presque non collante. <span class=\"gj-cue\">Elle doit c\u00e9der sous le doigt sans s\u2019\u00e9taler.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laissez reposer<\/p><p class=\"gj-step-x\">Couvrez la p\u00e2te et laissez-la 30 minutes \u00e0 temp\u00e9rature ambiante. Ce repos rend l\u2019abaisse plus fine et limite le retrait.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Abaisser et fa\u00e7onner<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Divisez la p\u00e2te<\/p><p class=\"gj-step-x\">Coupez-la en huit portions et gardez les morceaux non travaill\u00e9s couverts pour \u00e9viter qu\u2019ils ne cro\u00fbtent.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Roulez tr\u00e8s fin<\/p><p class=\"gj-step-x\">Passez chaque portion \u00e0 la machine \u00e0 p\u00e2tes jusqu\u2019\u00e0 environ 1 mm, ou abaissez au rouleau sur un plan l\u00e9g\u00e8rement farin\u00e9. <span class=\"gj-cue\">La feuille doit \u00eatre presque translucide.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">D\u00e9coupez les rubans<\/p><p class=\"gj-step-x\">Taillez des bandes de 3 \u00d7 12 cm au rouleau dentel\u00e9. Faites une fente centrale et passez une extr\u00e9mit\u00e9 dans l\u2019ouverture, ou formez un n\u0153ud l\u00e2che.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Frire et poudrer<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Stabilisez l\u2019huile<\/p><p class=\"gj-step-x\">Chauffez l\u2019huile \u00e0 175 \u00b0C dans une casserole profonde. Pr\u00e9parez une grille plac\u00e9e au-dessus d\u2019une plaque.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites frire par petites fourn\u00e9es<\/p><p class=\"gj-step-x\">Plongez quatre ou cinq pi\u00e8ces \u00e0 la fois. Cuisez 45 \u00e0 60 secondes par face, en les retournant une fois. <span class=\"gj-cue\">Elles doivent \u00eatre cloqu\u00e9es et blond dor\u00e9, non brunes.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">\u00c9gouttez sur grille<\/p><p class=\"gj-step-x\">Sortez les kro\u0161tule avec une araign\u00e9e et posez-les en une seule couche. Laissez l\u2019huile revenir \u00e0 175 \u00b0C entre les fourn\u00e9es.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Terminez au sucre glace<\/p><p class=\"gj-step-x\">Laissez refroidir compl\u00e8tement, puis tamisez le sucre glace sur les deux faces sans cr\u00e9er une couche \u00e9paisse.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et contr\u00f4le de la friture<\/h2><\/div><h3>Service<\/h3><p>Les kro\u0161tule se servent en grand plat, \u00e0 temp\u00e9rature ambiante, avec caf\u00e9, th\u00e9 ou un petit verre de vin doux. Elles peuvent accompagner d\u2019autres p\u00e2tisseries de carnaval, mais leur texture fragile demande qu\u2019elles restent au-dessus de la pile.<\/p><h3>Conservation<\/h3><p>Une bo\u00eete m\u00e9tallique ferm\u00e9e les garde 2 \u00e0 3 jours dans une pi\u00e8ce s\u00e8che. Le r\u00e9frig\u00e9rateur les ramollit. La p\u00e2te crue peut rester 24 heures au froid et revient 30 minutes \u00e0 temp\u00e9rature ambiante avant l\u2019abaisse. Les kro\u0161tule cuites ne se cong\u00e8lent pas bien.<\/p><h3>Quatre variations possibles<\/h3><p>Le maraschino remplace la rakija; l\u2019eau gazeuse remplace le vin; un zeste d\u2019orange suppl\u00e9mentaire donne une version plus douce; certaines bandes peuvent \u00eatre simplement vrill\u00e9es plut\u00f4t que nou\u00e9es. L\u2019\u00e9paisseur et la temp\u00e9rature de friture ne changent pas.<\/p><h3>Trois rep\u00e8res de cuisine d\u2019essai<\/h3><p>Une feuille trop farin\u00e9e colore mal et laisse un d\u00e9p\u00f4t dans l\u2019huile. Une huile qui chute sous 165 \u00b0C produit une surface grasse. Une pile de pi\u00e8ces chaudes retient la vapeur et d\u00e9truit le croustillant en quelques minutes.<\/p><h3>Mat\u00e9riel<\/h3><p>Une machine \u00e0 p\u00e2tes facilite la r\u00e9gularit\u00e9, mais un rouleau lourd suffit. Un thermom\u00e8tre de friture, une roulette dentel\u00e9e, une araign\u00e9e et une grille sont les outils qui influencent directement le r\u00e9sultat.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 475 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 67 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 150 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Principaux allerg\u00e8nes :<\/b> gluten, \u0153ufs et lait; alcool pr\u00e9sent avant cuisson. Estimation calcul\u00e9e \u00e0 partir de valeurs de r\u00e9f\u00e9rence standard pour 4 kro\u0161tule; les marques, la perte de cuisson, l\u2019absorption et le partage des portions font varier le r\u00e9sultat.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Une kro\u0161tula bien frite ne plie pas : elle se brise en \u00e9clats l\u00e9gers sous une couche de sucre presque poudreuse.<\/p><p>La p\u00e2te demande de la finesse, l\u2019huile une temp\u00e9rature stable et le refroidissement de l\u2019espace. Ces trois conditions donnent des rubans cloqu\u00e9s qui restent secs plut\u00f4t que des morceaux \u00e9pais charg\u00e9s d\u2019huile.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-recipe-fr-croatian-krostule-crispy-carnival-pastry-strips\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kro\u0161tule croates en rubans frits et l\u00e9gers au citron et au sucre glace\",\n  \"description\": \"Rubans croates de p\u00e2te fine aux \u0153ufs, citron, rakija et vin blanc, fa\u00e7onn\u00e9s puis frits \u00e0 175 \u00b0C et poudr\u00e9s de sucre glace.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Krostule-Crispy-Carnival-Pastry-Strips-from-the-Coast-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Krostule-Crispy-Carnival-Pastry-Strips-from-the-Coast-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Krostule-Crispy-Carnival-Pastry-Strips-from-the-Coast-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Croatie\",\n  \"recipeCategory\": \"Dessert frit\",\n  \"cookingMethod\": \"Abaisse fine, d\u00e9coupe en rubans et friture \u00e0 175 \u00b0C\",\n  \"keywords\": \"recette de kro\u0161tule croates, rubans frits croates, p\u00e2tisserie de carnaval, kro\u0161tule dalmates, p\u00e2te frite au citron\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"40 kro\u0161tule\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"475 kcal\",\n    \"carbohydrateContent\": \"67 g\",\n    \"proteinContent\": \"9 g\",\n    \"fatContent\": \"19 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"150 mg\",\n    \"servingSize\": \"4 kro\u0161tule\"\n  },\n  \"recipeIngredient\": [\n    \"500 g de farine de bl\u00e9\",\n    \"3 gros \u0153ufs\",\n    \"1 jaune d\u2019\u0153uf\",\n    \"40 g de sucre\",\n    \"60 g de cr\u00e8me aigre\",\n    \"40 g de beurre doux fondu\",\n    \"20 ml de rakija\",\n    \"50 ml de vin blanc sec\",\n    \"2 c. \u00e0 caf\u00e9 de zeste fin de citron\",\n    \"1 c. \u00e0 caf\u00e9 de zeste fin d\u2019orange\",\n    \"3 g de sel fin\",\n    \"1,2 litre d\u2019huile neutre pour friture\",\n    \"80 g de sucre glace\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer la p\u00e2te\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"M\u00e9langez les liquides\",\n          \"text\": \"Battez \u0153ufs, jaune, sucre, cr\u00e8me, beurre, rakija, vin, zestes et sel jusqu\u2019\u00e0 obtenir un m\u00e9lange homog\u00e8ne.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Formez une p\u00e2te ferme\",\n          \"text\": \"Ajoutez la farine en plusieurs fois. 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Faites une fente centrale et passez une extr\u00e9mit\u00e9 dans l\u2019ouverture, ou formez un n\u0153ud l\u00e2che.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Frire et poudrer\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Stabilisez l\u2019huile\",\n          \"text\": \"Chauffez l\u2019huile \u00e0 175 \u00b0C dans une casserole profonde. Pr\u00e9parez une grille plac\u00e9e au-dessus d\u2019une plaque.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Faites frire par petites fourn\u00e9es\",\n          \"text\": \"Plongez quatre ou cinq pi\u00e8ces \u00e0 la fois. Cuisez 45 \u00e0 60 secondes par face, en les retournant une fois. 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