CookEat Recipe
Beignets Italienne
Small vanilla choux fritters fried in lard until golden, then dusted with vanilla sugar.
Method
Steps
Step 1
Put the one gill cold pasteurized milk, one gill cold water, two ounces butter and one saltspoon salt in a saucepan. Bring to a boil, immediately add the quarter pound sifted flour and stir vigorously for two minutes.
Step 2
Remove the pan from the heat. Add one whole egg and stir briskly for one minute, then incorporate the other four eggs one at a time, stirring for one minute after each. Keep the paste covered and refrigerated at 40°F or colder if waiting; do not taste it raw.
Step 3
Mix the separate one tablespoon fine sugar and one teaspoon food-grade vanilla essence into the paste.
Step 4
Heat the one quart lard in a suitable deep fryer large enough for this full quantity and safe headspace, following its instructions and keeping the fat below its smoking point. With two spoons, lower small walnut-shaped pieces of paste carefully into the fat. Fry gently in suitable batches for about fifteen minutes, turning occasionally with a skimmer, until golden and fully cooked at the centre, reaching at least 160°F.
Step 5
Lift out, drain thoroughly on clean food-safe paper, arrange on a warm dish, sprinkle with a little powdered vanilla sugar and serve.
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