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Cream Puff Critters These puffs made of pate a choux are ideal as a winter dessert. They are extremely light and delicious, in addition to being inexpensive and easy to make. The dough can be flavored with vanilla, lemon, almond extract, coffee, or even chocolate. Our dough contains vanilla and sugar, but in France it is often made with orange-blossom water, which has a very distinctive taste. The dough can be made a week or more ahead and kept in the refrigerator, and the puffs can be made quickly at the last moment. The secret of these puffs is the size and the time of cooking. The balls should not be too big—about 1 1/2 teaspoons of dough—and they should be cooked long enough for the mixture to be completely done and expand without a crust forming too fast. 1 cup milk 1 1/3 ounces (1/3 stick) sweet butter 2 teaspoons sugar 1 teaspoon vanilla 1 cup flour (dip the measuring cup into the bin and level it off) 3 eggs 4 to S cups oil Powdered sugar to sprinkle on top Combine the milk, butter, sugar, and vanilla in a saucepan 1 and bring to a boil. As soon as the mixture boils, add the flour all at once and combine well and fast with a wooden spatula. Stir the mixture until it forms a ball and separates from the sides of the pan; this will take only a few seconds (see the Parisienne Gnocchi). Keep cooking and stirring the mixture for 30 seconds to a minute to dry it further. Transfer the dough to a clean bowl or to the bowl of an electric mixer. Let cool for 5 minutes and add 1 egg. Stir the mixture until the egg is incorporated. The dough will first be very loose and in pieces. Keep stirring; it will eventually cohere. Add the second egg in the same manner, and finally the third. Cover the dough with an oiled piece of plastic wrap, and refrigerate until ready to use. It should be cool when used. Heat the oil to 325 to 350 degrees. Scoop up about 1 1/2 teaspoons of dough and, with your index finger, push the mixture to the edge of the spoon. Let it drop into the hot oil, but work close to the oil to prevent splashing. Let the fritters cook for 7 to 8 minutes at the same temperature. The balls will float to the top and turn around by themselves as they brown and expand. They should be almost hollow inside, very light and very delicate. Remove the puffs from the oil and drain them on paper towels. Arrange the fritters on a serving dish. Sprinkle generously with powdered sugar, and serve as soon as possible. 6 TO 8 SERVINGS Return to Top | Back to Recipes |
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