To make the choux paste, bring the water, milk, butter, sugar and salt to the boil. Add the flour and beat until it leaves the sides of the pan. Add the eggs and beat well.
Heat the oil in a deep fryer to medium and drop in the choux paste in
To make the lemon sauce, melt the butter, sugar, lemon zest and juice in a double boiler. Add the egg yolks and stir frequently until thickened. This will take about 30 minutes. Remove from the heat and pass through a fine sieve. Check the flavour and adjust the sugar if necessary. Serve in a sauceboat with the beignets.
© 1989 Kit Chapman. All rights reserved.