Pets de soeurs (sister's [i.e.~ nun's] farts)
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Pets de soeurs (sister's [i.e.~ nun's] farts)
  French  
Last updated 6/12/2012 12:50:40 AM. Recipe ID 12126. Report a problem with this recipe.
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      Title: Pets de soeurs (sister's [i.e.~ nun's] farts)
 Categories: Pastry, French
      Yield: 40 Fritters
 
      6 tb Butter
      2 ts Sugar
      1 pn Salt
      1 ts Grated lemon rind
      4    Eggs
      1 c  Flour
      1 ts Vanilla
      1 ts Rum, dark; opt
           Oil; for deep-frying
           Sugar, confectioners
 
  Combine the butter, sugar, salt, and lemon rind with 1 cup water in a
  saucepan and bring the mixture slowly to a boil. When the butter has
  completely melted, remove the pan from the heat. While the pan is
  heating, break each of the eggs into a separate custard cup or
  similar small dish and have these ready. When the pan is removed from
  the heat, add all the flour at once, stirring, first carefully, then,
  when the flour is absorbed, vigorously with a wooden spoon.
  
  When you have a compact, thick paste, turn the heat to medium high and
  return the pan to it.  Cook this mixture for 3 to 4 minutes, stirring
  constantly and scraping the sides and bottom, until the batter clings
  together in a solid mass, leaving the bottom and sides of the pan
  clean, and takes on a glossy look.  Turn off the heat and remove the
  pan from the stove.
  
  Beat in the vanilla, and the rum if used, giving the batter a chance
  to cool a little.  When it has, make a well in its center, pour in 1
  egg, and beat this into the mass. When it is incorporated, beat in
  another egg and proceed until all the eggs are used.  The resulting
  pastry should be flexible and soft, firm enough to hold its shape and
  not at all runny. Set it aside and let it rest for about 45 minutes,
  or for the duration of supper.
  
  When ready to make the fritters, fill a deep skillet or deep-fat fryer
  two-thirds full of oil and heat to 360 deg.F (not too hot, or the
  exteriors will brown before the center is cooked). If you are using a
  deep-fat fryer, do not use the basket, but a slotted spoon or wire
  mesh skimmer instead. Drop the batter into the hot oil a teaspoonful
  at a time, dipping the spoon into the oil after each scoop.  Don't
  overcrowd the pan, since they puff up to about four times their
  original size. Nudge them to roll over, so that they color evenly on
  all sides. When golden brown, drain on paper towels and sprinkle with
  confectioners' sugar. Serve hot. Pet de Breton. This recipe makes 1
  large fart. Make the batter with the same ingredients the same way as
  explained above, including the 45- minute rest. Preheat oven to 375
  deg.F. Pour the batter into a large greased pan (a 10-inch or so
  heavy cast-iron frying pan works well for this) and set in the oven.
  Bake for an hour.  Remove, sprinkle with confectioners' sugar, tear
  apart, and eat as soon as it's cool enough to handle.
  
                             -- from Simple Cooking, by John Thorne
 




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Recipe ID 12126 (Apr 03, 2005)

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