Beignets soufflés

Beignets soufflés

French fritters

By
From
Encyclopedia of Food and Cookery
Makes
15-20

Light and fluffy fritters of deep-fried choux pastry appear in several cuisines. French beignets soufflés and German crullers are shaped with a spoon; Spanish churros and German strauben are piped directly into the hot oil.

Ingredients

Quantity Ingredient
1 quantity Choux pastry
oil, for deep-frying
icing sugar, sifted
Quick apricot sauce

Method

  1. Prepare choux pastry. Heat oil for deep-frying. With a dessertspoon or large teaspoon, take up portions of pastry. Dip another spoon in hot oil, then mould off pieces of choux pastry the size of a walnut into the hot oil. Cook 5–6 at a time, turning them over in oil from time to time. When golden (about 5–6 minutes), drain on crumpled paper towels. Dredge well with icing sugar and serve with apricot sauce.

Note

  • If liked, the beignets may be twice-fried. Fry the quantity you want to serve until pale golden, drain, then just before serving return to hot oil for a few minutes. Twice-frying helps when you want to serve a whole quantity for a dinner party.

Variation

  • Crullers: prepare in the same way as beignets souffles but shape with 2 small teaspoons. Crullers are usually served as a snack with coffee.
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