light little 'puffs of wind' are made of choux paste, but are fried
instead of baked as they would be for profiteroles.
be served plain, just dusted with sugar, or stuffed with pastry
cream first if that's how you want them.
the pastry cream:
rind of half a lemon (or a vanilla pod)
knob of butter
50z/150g plain flour, sifted with pinch of salt
quarter pint/150ml water
2 tablespoons milk
or plain olive oil for deep frying
- First, make
the pastry cream. Put the milk and lemon rind or vanilla pod in
a saucepan and leave over a low heat to infuse.
- Beat the
egg with the sugar and then with the flour. Bring the milk to
the boil and strain it into the egg mixture, beating with a spoon.
- Rinse out
the saucepan, return the custard to it. Bring it back to the boil,
whisking it all the time. Simmer for five minutes, stirring continuously.
- Pour it
into a dish, stir in the knob of butter and leave to cool.
- To make
the buñuelos, melt the butter in a saucepan and pour in
the water and milk. Bring to the boil and pour in the flour in
one go. Mix it in quickly and thorough.ly.
- Cook over
a low heat, stirring continuously, for a couple of minutes. Remove
from the heat and beat in the eggs one by one, mixing very thoroughly
- Heat a good
quantity of oil until it is quite hot but not as hot as the temperature
you would use to fry potatoes. Now drop in it small rounded teaspoonfuls
of the mixture. If you have the heat too high they will brown
too quickly without cooking in the centre.
- When they
are puffed and light and well browned, remove them and drain on
- Either serve
them still warm and dusted with sugar, maybe with a little cinnamon
added, or leave them to cool. Then split them and sandwich them
with the pastry cream.