Fried é bign

Pour 25 cl of water in a small heavy-bottomed saucepan, add a pinch of salt and butter into small pieces and put it on the fire.

As soon as it starts boiling, pour in a fell swoop, all the sifted flour.

Keeping the pot on a moderate flame, work the mixture vigorously with a wooden spoon until the dough will come off from the walls of the saucepan, gathering at the ball and making a slight noise as if friggesse.

Set the saucepan from the heat and add the eggs, 1 at a time, beating vigorously and not adding the following until the old one was well incorporated into the dough (you can do this with a wooden spoon or mixer hook).

Eventually the dough should be soft but very consistent.

Put the pan on the heat 3/4 full of oil and when it is moderately warm (160 degrees) dive balls of dough formed with the help of a teaspoonful.

FRY a few cream puffs at a time because the heat will swell a lot and when you will be inflated, you raise the temperature of the oil.

There is no need to rotate it, it is sufficient to slightly shake the Pan and turn on their own when they are puffy and Golden well to one side.

Let them Brown even on the other side before you pull them up and drying them on a double sheet of kitchen paper.

Before frying the rest of the dough again lower the temperature of the oil.

When they are all ready, rotolateli and sugar dome accomodateli on a plate covered with paper lace.

After frying, the cream puffs can be filled with fruit jam (softened with a tablespoon of liqueur) or with custard.

To introduce the filling you use a syringe or a pastry pocket, both equipped with an elongated nozzle.