Souffle Fritters (Beignets Souffles)

Ingredients

• 1 cup water
• 2 ozs. butter
• 4 ozs. flour
• 1 tea-spoon powdered sugar
• 6 yolks
• 3 whites

Method

1. 1

   Set the water on the fire.

2. 2

   Add the sugar, butter, and a little salt.

3. 3

   As soon as it boils, add the flour all at once.

4. 4

   Work it smooth with a wooden spoon, and stir it over the fire for two or three minutes.

5. 5

   Take off the fire and add the yolks of six eggs, one after the other, beating hard all the time.

6. 6

   Beat the whites of three eggs to a stiff froth.

7. 7

   Add this to the batter stirring it lightly in.

8. 8

   Divide into pieces about the size of an egg, sprinkle them with flour and fry them in a very large saucepan of clarified fat, giving each fritter room to swell without touching another.

9. 9

   The fat should not be too hot at first, but as the fritters swell the heat should be increased.

10. 10

    When a good colour, take them out, drain them and sprinkle them with sugar.

11. 11

    Serve at once very hot.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 11. The excerpt below is the record exactly as published.

Souffle Fritters (Beignets Souffles) 1 cup water 2 ozs. butter 4 ozs. flour 1 tea-spoon powdered sugar 6 yolks 3 whites

Cook this with the app: pantry check, scaling, and the assistant.