|Preparation||Cooking||Start to finish|
|40 min.||5 min.||45 min.|
|1||Prepare 400 g Choux pastry (pâte à choux).||30 min.|
|2||Transfer the dough to a forcing bag. If you don't have one, use a plastic bag and cut off one corner.||3 min.|
|3||Heat the oil 320°F (160°C).
Press on the forcing bag and squeeze out the dough to the size of a walnut, then cut this off with a knife.
|4||When the dough falls into the hot oil it will sink to the bottom at first, then rise back up to the top.||5 min.|
|5||Turn the pets de nonne so that they brown evenly.|
|6||Remove them from the oil with a skimmer and place on absorbant paper.
Sprinkle a little sugar on top and they're ready.
For 100 fritters : 1.08 $
Per fritters : 0.01 $
|Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Saint Honoré cake, Valay-Brest, Paris-Brest, Profiteroles, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: You should not leave egg yolks in contact with sugar, Pear and lime meringue pie, Stewed apricots, Apple and almond gratin, Pogne de Romans, ... [All]|
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