User Manual

Desserts and sweet dishes 85
CHOUX PASTRY:
RESTING TIME: 1-2 HOURS
250 ml water
30 g butter
1 pinch salt
1 tsp sugar
185 g flour
4 eggs
1 l vegetable oil
CREAM FILLING:
1 vanilla pod
50 ml cream
20 g sugar
IN ADDITION:
Icing sugar for dusting
Each
179 kcal, 14 g carbs, 12 g fat,
4 g protein
PREPARATION
1. Place water, butter, salt and sugar in a pan and bring
to the boil for approx. 2 minutes at setting 9.
2. Remove the pan from the hob. Pour in the sieved flour
all at once and stir in with a wooden spoon for
approx. 2½ minutes until the mixture detaches from the
pan in a ball.
3. Stir the eggs into the dough one by one. Only add the
next egg after the one before has been completely
worked in. Knead thoroughly. Leave the dough to rest at
room temperature for 1-2 hours.
4. Heat the vegetable oil in a pan at setting 6 for
approx. 10 minutes.
5. From the dough make 12 doughnuts each half the
size of a dessert spoon. Slide into the hot oil and fry
golden brown for approx. 5 minutes. Turn several times.
Take the doughnuts out and leave to drain on kitchen
towel.
6. Slice the vanilla pod open lengthways and scrape out
the vanilla pulp.
7. Beat the cream, sugar and vanilla pulp in a bowl until
stiff. Fill the mixture into a piping bag with a fine nozzle.
Insert into the top of the doughnuts and fill with cream.
8. Dust with icing sugar and serve.
Tip:
You can already make the dough the day before. Take the
dough out of the refrigerator 2 hours before deep frying.
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.