CookEat Recipe
Puffed Choux Fritters and Star-Piped Fritters
A cooked flour paste worked with yolks and whipped whites, then fried as small round puffs or short star-ridged lengths.
Method
Steps
Step 1
Gather the ingredients: 150 g water, approximately 150 ml; 100 g very fine plain flour; 15 g butter, an estimate for a walnut-sized piece; A pinch of salt; 1 teaspoon finely grated lemon zest; 2 whole eggs, separated, plus 1 additional yolk: 3 yolks and 2 whites in total; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for finishing.
Step 2
Bring the measured water, butter and salt to a boil. Add all the flour at once and stir vigorously with a wooden spoon. Continue cooking over low heat for about 10 minutes, stirring and turning constantly, until the flour is thoroughly cooked and a smooth firm paste forms without scorching.
Step 3
Spread the paste in a shallow dish to about a finger thickness, roughly 1.5 cm, and cool promptly until completely cold. Add the lemon zest. Beat the two egg whites until stiff, keeping the three yolks separate.
Step 4
Work one yolk into the cold paste until absorbed, then incorporate half of the whipped whites. Work in the second yolk, followed by the remaining whites. Work in the additional third yolk last. Continue working thoroughly with the wooden spoon until very smooth and glossy; do not taste the raw mixture.
Step 5
Heat the frying oil to about 170°C. For round bombe, drop small rounded teaspoonfuls into the oil, leaving ample room for expansion. Fry for about 4–6 minutes, turning, until puffed, golden and fully cooked at the centre to 74°C. Drain, let the strongest heat subside and dust with icing sugar.
Step 6
For pasta siringa, use the same mixture in a sturdy piping bag fitted with an open star nozzle. Pipe ridged lengths 9–10 cm long onto small pieces of suitable baking parchment, then carefully lower each strip into the oil and remove the paper with tongs as it releases. Fry with the same temperature and endpoint, about 3–5 minutes depending on thickness, then drain and dust after the initial heat subsides. Do not pipe close to the hot oil with bare hands.
Step 7
For savoury filled puffs, omit all icing sugar. Finely mince 60 g already fully cooked tender veal with 5 g butter and about 1 tablespoon stock into a soft but not wet filling; warm to 74°C. Make a small slit in each freshly cooked round puff, add a little hot filling and serve promptly. The filling quantities are a practical example of the source’s unspecified delicate meat mince.
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