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Beignets Souffles with Lemon Sauce
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
By Kit Chapman
Published 1989
Ingredients
For the choux paste
150 ml ¼ pt 150 ml ¼
Method
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