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Pets de Nonne – Fried Choux Pastries Recipe
Pets de Nonne – Fried Choux Pastries
Marc Dorléans, anc. maître pâtissier, France
Marc Dorléans, anc. maître pâtissier, France
Flavors of France
Total time: 15 to 30 minutes

Prep. time: 10 minutes + 1 hour resting time
Cooking time: 3 minutes per batch

Difficulty: Easy
Chef's Note

A French Classic!

For 25 fried choux pastries

- 125 ml (1/2 cup) water
- 120 ml (1/2 cup) milk
- 100 g (3 1/2 oz.) butter
- a pinch of salt
- 150 g (5 oz.) flour
- 3 eggs

  1. Put the water, milk, butter and salt into a saucepan. Bring to a boil.
  2. Remove from the heat and mix in the flour with a wooden spoon, then beat in the eggs, one at a time.
  3. Let cool for 1 hour.
  4. Heat the oil in a deep-fryer to 175° C (350° F). Using a teaspoon, scoop out small balls of the batter and drop them into the hot oil. Fry for 3 minutes until nicely golden brown.
  5. Remove with a skimmer and drain on paper towel. Serve hot, sprinkled with icing sugar or granulated sugar.

Tip: These fritters puff up a lot when fried. Cook them in several batches.

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