Wednesday, April 21, 2010

N is for Nun's Sighs

you may have noticed a bit of a spanish theme this week
my guest blogger for tuesday night supper club
gave us a recipe for spanish tortilla
and i am providing dessert!
these little puffs of deliciousness
were the pride of the spanish convents
and envy of lay people everywhere

the dough is much like what is used to make eclairs and cream puffs,
but is a bit looser
 these are fried, not baked.

my version adds a little it is "n" week afterall!
Nun's Sighs
(printable recipe)
3 1/4 oz unsalted butter
1 cup granulated sugar
zest from 1 lemon
1 cup water
pinch kosher salt
2 cups all purpose flour
1/4 tsp freshly grated nutmeg (if not freshly grated, use slightly less)
3 large eggs
1/2 tsp vanilla
1/2 cup powdered sugar + pinch nutmeg for dusting
oil for frying

Place butter, sugar, lemon zest, salt and water in a saucepan.  Bring to a boil and toss in flour and nutmeg. Stir vigorously until the flour pulls away from the sides, then cook on low for a few minutes more, stirring. The intent is to dry it out a bit, but do not scorch or brown.  Transfer to a mixing bowl and let cool for about 5 minutes.  It should still be warm but not hot when you begin to add the eggs.  Add eggs one at a time, incorporating fully before adding the next egg. Mix in vanilla.  At this point, if the mixture is too soft to work with, pop it in the fridge for about 30 minutes.  Meanwhile, heat 3" of oil in a deep pan for frying.  When the oil is hot (about 350), drop dough by spoonfuls or use a pastry bag for a decorative effect.  Fry until golden brown.  Remove from oil and drain on kitchen paper. Dust with powdered sugar/nutmeg mixture to serve.  These really should be eaten directly after making.  You can keep the dough in the fridge for a couple of days for that last minute nun's sigh jonesin' moment.


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