631. Pasticcini di Pasta Beignet

Beignet Pastries

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 150 grams (about 5-¼ ounces) of water
  • 100 grams (about 3-½

Method

Once the water is boiling, pour all the flour in at once and begin stirring immediately. Add the butter, and keep over the flame for 10 minutes, stirring continuously. The dough should come out firm; stretch it out to the thickness of a finger and grind in a mortar with an egg to soften it somewhat. Once this is done, put it in a bowl and work it with a wooden spoon. Add the other eggs one at a