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)

1 Place 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. 2 Remove from heat and stir in flour. 3 While off the heat, stirring until mixture forms a ball in the middle of the pan. 4 Thoroughly 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.