Realization time : 1h30 – 2h
For : 70 pets de nonne
Difficulty : ♥ ♥
Necessary material :
Pastry bag with a #6 round tip
Big saucepan or fryer
100mL of water
120mL of milk
2mL of orange blossom flavor
40g of sugar
60g of slightly salted butter
125g of flour
200g of eggs
Sufficiently of sunflower oil
Recipe preparation :
Heat up water, milk, orange blossom flavor, sugar and butter.
At boiling, remove the saucepan out of the fire then add flour in one go.
Mix and put the saucepan on the fire then dry out the pastry for about 1min. A little layer have to form at the bottom of the saucepan.
Take the pastry out of the fire then place it in the pastry robot bowl.
Mix with the flat beater for a few minutes to cool the pastry then add eggs one to one.
That is possible that your do not use all of the 200g of eggs. The choux pastry is done when it forms ribbons.
Place the choux pastry in a pastry bag with a #6 round tip then form little choux of about Ø 3cm on baking paper.
Heat up oil in a big saucepan or a fryer.
Cut the baking paper around all of the choux and plunge them in oil always stick on the paper. The baking paper will detach by itself.
Fry the choux on each side then put them on paper towel to drain them.
When the choux are lukewarm, roll them in sugar.
Enjoy your meal
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