Friday, December 14, 2007

Beignets - Happy Channukah!





Recipe

Basic Recipe - Choux Pastry - Bero book


50 g (2 oz) butter/margarine
150 ml (1/4 pint) water
100g (4oz) Plain flour
2 or 3 eggs depending on size ( beaten)

1Place fat in water and melt over gentle heat, then bring to boil.
Note:

Make sure water is boiling before adding flour, otherwise a thin paste will form.
2Remove from heat and stir in flour.
3While off the heat, stirring until mixture forms a ball in the middle of the pan.


4Thoroughly beat the eggs into the mixture, a little at a time with a wooden spoon or electric whisk.  A thick but runny batter is what you should be aiming for.  Whisk well to avoid lumps.
 
Pin It button on image hover