a nun's sigh
A Nun's Sigh (Beignet Soufflés) From New Orleans. So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and éclairs. 1 cup sifted...
Ingredients
- 1cupsifted all-purpose flour
- 1tablespoongranulated sugar
- 1cupwater
- 1/3cupbutter
- 4eggs
- 1teaspoonvanilla extract
Directions
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A Nun's Sigh (Beignet Soufflés) From New Orleans
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So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and éclairs
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1 cup sifted all-purpose flour Pinch of salt 1 tablespoon granulated sugar 1 cup water 1/3 cup butter 4 eggs 1 teaspoon vanilla extract Fat
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Heat water and butter together until butter melts
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Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump
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Remove from heat and beat in eggs, one at a time, beating hard after each addition
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When dough is no longer slippery-looking, stir in vanilla extract
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Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees F on deep-fat thermometer,