• one batch of choux pastry, sweetened with 2 dessertspoons of caster sugar
  • oil for deep frying
  • Icing sugar
  • chocolate for melting


Heat oil in a deep fryer, large saucepan or wok.

Spoon the choux pastry into a piping bag fitted with a large star nozzle.

When the oil is hot, gently pipe 10-15cm lengths of the choux pastry directly into the oil. Depending on the size of your cooking pot, you should be able to pipe four or five at one time.

As soon as you have finished piping the pastry, use a slotted spoon to turn the cooking pastry.

Remove from the oil once they are golden brown (about 30 seconds on each side) and drain on paper towel for 30 seconds.

Serve with a little icing sugar across the top and/or a small bowl of melted chocolate to dip into.



Related Dessert recipes:


Serving Suggestions


Leave A Comment