Choux Paste, and how to make it into fritters

200g butter

500ml water

280g cake flour

380g eggs (about 7)

Melt butter and water together in a pan

Aim to get the butter melted just as the mix starts to boil

Dump in the flour all at onceMix in the flour (beat like moer with a wooden spoon) until homogenous

Cook until the mixture pulls away from the sides of the pot

Allow to cool slightly

Here’s where this departs from normal recipes…..

Most say beat eggs in one by one with a wooden spoon….Good luck unless you have seriously large arms

I dump it into the bowl of a mixer fitted with a dough hook
Add the eggs one by one, making sure they well mixed in before adding the next one

Carry on mixing until the dough is soft and shiny and smooth.

Now, it can be baked, buts thats for another post.

What I normally do is load the dough into a piping bag fitted with a 15mm star tip and pipe 25mm lengths straight into 180C deep oi

lFry until puffed up and set (golden brown)

Roll in cinnamon sugar and serve hot with icecream



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