Wayne Gisslen

Fattigman

Preparation info

  • Difficulty

    Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

Ingredients

Ingredients U.S. Metric %
Whole eggs 3.33 oz (2 eggs) 100 g (2 eggs) 24
Egg yolks 1.33 oz (2 yolks) 40 g (2 yolks) 10
Salt 0.13 oz (⅔ tsp) 4 g 1
Sugar 2.5 oz 70 g 18
Cardamom, ground 0.07 oz (1 tsp) 2 g 0.5
Heavy cream 3 oz 85 g 21
Brandy 1.5 oz 45 g 11
Bread flour 14 oz 400 g 100
Confectioners’ sugar as needed as needed
Total dough weight: 1 lb 9 oz 746 g 185%

Method

Procedure

  1. Whip the eggs and yolks until foamy.
  2. Beat in the salt, sugar, cardamom, and cream.
  3. Add the brandy and mix well.
  4. Add the flour and blend to make a dough.
  5. Wrap or cover the dough and rest, refrigerated, for at least 1 hour.
  6. Roll out the dough ⅛ in. (3 mm) thick.
  7. Cut into small triangles about 2½ in. (6 cm) on a side.
  8. Deep-fry at 375°F(190°C) until lightly browned and crisp.
  9. Drain and cool.
  10. Dust lightly with 10X sugar.

see for presentation suggestion.

© 2008 All rights reserved. Published by Wiley.