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Recipe : ** Fried Choux Pastry

Fried Choux Pastry
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Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    2 h 30
  • Ready in
    3 h 30
  • Price
    Very friendly budget
  • Rate:
             
 
It would be interesting to know the source of the name for these little fritters, since pets de nonne literally translates as “nun’s farts.” There is some evidence that they were commonly available in the eigthteenth century. Today, it is common to flavor these fritters with finely grated orange or vanilla. In the following recipe, orange blossom water, a common flavoring from centuries past, is used for a subtle hint of flavor.
 

Categories

Recipe's Ingredients

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  • 2 eggs
  • finely granulated (or powdered) sugar
  • 2 teaspoons orange blossom water
  • 1 teaspoon finely granulated sugar
  • ¼ teaspoons fine salt
  • 30 g butter
  • 70 g all-purpose flour
  • 60 ml water
  • neutral vegetable oil, for deep frying

  • Recipe preparation steps

  • 1
    Place the water, orange blossom water, butter, sugar, and fine salt in a small saucepan over medium heat. Bring to a boil. Remove from the heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the eggs, one at a time. Set the dough aside for a few hours.
  • 2
    Add the oil to a medium saucepan until it is a couple of inches deep. Be sure to allow space for the oil to expand during cooking. Heat the oil to 350ºF and hold it at that temperature.
  • 3
    Using a couple of small dessert spoons, form 1" round balls of dough and drop them into the oil. Cook until the outsides are light brown. Remove each fritter when it is cooked and drain on absorbent paper.
  • 4
    Arrange the fritters in pyramids on individual servings plates and sprinkle with sugar. Serve warm.
  • Ready !