Pate a Choux
Ingredients:
- water - 1 c
- unsalted butter - 1/2 c cut into pieces
- kosher salt - large pinch
- sugar - 2 T
- flour - 1 c
- eggs - 4
- oil for frying -
- powdered sugar for topping -
Instructions:
In a saucepan combine water, butter, sugar and salt over medium high heat. Stir until butter is melted and comes to a boil. Reduce heat to medium. Add flour stirring quickly. Continue to stir, cook off the moisture in the dough until it pulls away from the sides of the pan and starts to form into a ball. Place dough into a large bowl if using a hand mixer. Allow to cool for about 5 minutes. With mixer on medium low speed, add eggs, one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. Mix each egg until completely absorbed before adding the next). Place batter in the refrigerator for at least an hour or overnight. Heat 2 inches of oil in a pan over medium high heat to 350 degrees. Place 1 T batter per beignet into the oil, fry for 7 - 9 minutes. Turn beignets after several minutes and continue to cook until each side is golden, puffed and started to create a seam (the dough will start to burst creating a seam when it is ready). Drain on plate lined with paper towels.
Sprinkle with powdered sugar; serve immediately
