pets de none

Publié le 20 juillet 2011 par ilovetocook

Hello everyone,

I know you wait for the recipe for my birthday cake, and for your info, it's my birthday, not the anniversary of my blog, hihihiih

but I have not yet written, I promise, it'll be done this weekend.

but I will not leave you without a recipe, I share with you these beautiful donuts, our sublime "Lunetoile"

Early history:

At the abbey of Baume-les-Dames, a novice with little experience named Agnes, had accidentally dropped a spoonful of batter into hot oil ... This gave the pets-in-nun!

So the recipe Lunetoile:

Ingredients (for 30 donuts vicinity)

1 tsp. tablespoon orange blossom
1 tsp. tablespoons of vanilla extract
3 eggs
60 gr butter
2 tsp. tablespoons sugar
125 gr flour
1 / 2 tsp. tsp salt
oil for frying
icing sugar (decor)

The choux pastry:

In a saucepan, pour 25 ounces of water, 1 tsp. tablespoon vanilla, 1 tsp. tablespoon orange blossom.
Add 60 grams of butter in pieces, 2 tbsp. tablespoon sugar and 1 / 2 tsp. teaspoon of salt.
Bring to a boil.
Simmer about 5 minutes, until butter is completely melted.
Off the heat, sift 125g of flour using a fine sieve
pour at once into the pan.
Cook, stirring vigorously with a wooden spoon, until dough forms a smooth ball and standing out from the bottom wall of the pan.
Off the heat, add 3 eggs one by one.

Frying:

Heat the oil in a fryer.
When they reached 180 ° C, form a dozen small puffs with two spoons and drag them into a bath of boiling oil.
Let cook 4-5 minutes on each side.
The fritters are turned on their own after a few minutes of cooking. Let them fry until they are properly inflated and evenly browned.
Drain and place them on absorbent paper.
Continue until all the dough
Drain and place them on absorbent paper.