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peopleEasy
Published 1935
This light entremets is popular in every French household throughout France, and although the dictionary tells us that the English translation is “doughnuts,” it is entirely different, both in the ingredients and the making, from what we call doughnuts in this country.
Put the water in a saucepan with the butter, divided in small pieces, a pinch of salt and a little sugar. Bring to the boil on a quick fire, and as soon as the mixture bubbles remove from the fire, add all the flour, and stir vigorously with a wooden spoon till the paste is perfectly smooth. Replace the saucepan on the fire and turn the paste with the spoon till it begins to dr