CookEat Recipe
Spanish Fried Puffs with Caramel Sauce
Small fried egg-and-flour puffs made from boiled water and butter, served with pourable caramel.
Method
Steps
Step 1
For the proposed caramel, heat sugar and the caramel's separate 30 mL water without stirring until amber.
Step 2
Off heat, slowly whisk in warm cream to avoid splashes, then the caramel's separate 15 g butter; cool until pourable and serve with the fritters.
Step 3
Boil the measured 300 mL paste water, the measured 55 g paste butter, salt and powdered sugar. Stir in sifted flour and cook, stirring, until a stiff smooth paste pulls from the pan.
Step 4
Cool until warm.
Step 5
Beat in four yolks one at a time, then fold in whites beaten to soft peaks.
Step 6
Fry small teaspoonfuls in hot lard at about 175 °C until deep gold and centres cooked through; drain.
Step 7
Serve hot puffs with proposed caramel sauce separately.
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