|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 : 0.95 €
Per fritters : 0.01 €
|Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Gougères, Paris-Brest, Chouquettes, Saint Honoré cake, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Melon with port sorbet, Brownie, Apple Batter Puddings, Tatin apples with mascarpone cream, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)