These fried pastry puffs are really easy to make, but it is important
to measure the ingredients accurately. Add the egg to the dough
gradually - you may not need it all - you want the dough to hold
its shape, so keep it quite stiff.
- 1/2 cup Chedder cheese, grated
- 2 Creole shallots, minced
- oil to deep-fry
- 4 tbsps butter
- 2/3 cup water
- 1/2 cup all-purpose flour
- 2 medium eggs, beaten
- salt and cayenne pepper to taste
Preheat oil in a deep-fryer to 400 degrees F. To make the choux
pastry, heat butter and water together in saucepan, over medium
high heat, until the butter has melted and bring to a rolling boil.
Add flour, immediately take the pan off the heat and beat vigorously
until the mixture forms a ball and leaves the sides of the pan.
A sturdy wooden spoon works best. Gradually add eggs, beating well
between each addition. Add cheese, shallots and seasoning. Carefully
drop teaspoonfuls fo the choux pastry into the hot fat and deep-fry
for 3 to 4 minutes, or until golden brown. Drain thoroughly on plenty
of crumpled paper towels and serve hot.