Deep Fried Choux Fingers

Deep Fried Choux Fingers

These finger-shaped pieces of deep-fried dough are dipped in syrup. They make the perfect end to any meal.


▶ 2 cups all purpose flour
▶ 1,5 cups water
▶ 0,5 cup vegetable oil
▶ Pinch of salt
▶ 3 eggs
▶ oil for frying


Place the water and oil in a pan and bring to the boil.

Sift the flour with the salt.

When the liquid is boiling remove it from the heat and quickly dump in the flour and salt. Stir using a wooden spoon, until it forms a smooth dough that forms one ball.

Allow to cool for at least 10 minutes.

Once it has cooled beat the eggs, and add a little at a time to the dough mixture. Beat the mixture until the egg is completely absorbed. Repeat until all of the egg is used.

Heat a pan of oil on the stove. Place the dough into a piping bag. Test the temperature of the oil by dropping a little of the dough into the pan. If it bubbles and rises to the surface, the oil is hot enough. Take care not to overheat the oil.

Pipe a straight line of dough about 3 inches long onto a spatula or skimmer, and then lower it into the oil.

Roll the dough once it has increased in size, to ensure that it is browned all over.

Remove when it is golden brown.

Drain on kitchen paper and allow to cool.

Prepare sugar syrup (atar).

Drop the cold fingers into the hot syrup and remove immediately.

They are now ready to serve.

Bon Appetit !
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