Beignets Soufflés

Puffed Fritters

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Put in a saucepan half a pint of water, a pinch of salt, a teaspoonful of sugar, three ounces of butter, and bring to the boil. When the butter is well melted add a quarter of a pound of flour, mix quickly on a slow fire till you get the proper consistency. Dry it a little and remove it from the fire for ten minutes, add one by one six eggs. Stir and let it rest.

Take with a spoon a little batter, about the size of a walnut, and drop it in very hot fat. Cook till nicely brown. They should puff to the size of an apple. Sprinkle with sugar and serve at once.