Instead of baking, choux pastry can also be fried to make a delicious sugarcoated fried choux pastry ball. I found the choux paste recipe in the book ” Michel Roux Pastry Savory & Sweet ” as the choux paste is going to be fried in oil, I skip the eggwash and use only 7 ingredients milk, water, butter, salt, flour, egg and sugar. Combined water, milk, salt, sugar and flour into a paste per the book instruction. For eggs, I whisked them first before combined them in two batches into the paste with a whisk instead of a wooden spoon.
The choux paste is fried instead of baked. Heat oil to 300 degrees, scoop a ball of choux paste into the hot oil, the choux paste will expand into 3x the original size in about 5 minutes, when the color turns golden, remove the ball from oil.
Let the ball cool down for 5 minutes and roll the ball on a plate of white granulated sugar until the entire ball is coated by sugar.
Note. Use a whisk to incorporate eggs into the wet dough. The dough will get more air to help it expand when frying.
Equipment used : Deep fryer
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