Deep-Frying Choux

Place oil in a pan to a depth of 7.5 cm and heat to 190°C. Fill a piping bag fitted with a plain 1.5-cm nozzle with choux paste. Hold the bag over the hot oil and squeeze it to extrude a piece of dough, roughly 3 cm in length. Cut off the dough close to the nozzle, using a chef’s knife, so the dough falls directly into the oil. Deep-fry for 3-5 minutes until puffed and golden. Remove with a slotted spoon and drain on paper towels. Serve warm.