Friday, December 14, 2007

Beignets - Happy Channukah!


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.

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.

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