8 oz (225 g) potato choux pastry
2 tbls (25 g) caster sugar (superfine granulated)
2 - 3 drops vanilla essence
fat or oil for frying
2 tbls (25 g) caster sugar (superfine granulated)
2 - 3 drops vanilla essence
fat or oil for frying
for the raspberry sauce
175g (6 oz) fresh or frozen raspberries
1/3 cup (50 g) icing sugar (confectioners sugar), optional
1/3 cup (50 g) icing sugar (confectioners sugar), optional
method
to make the potato fancies
1. Make choux pastry, adding caster sugar and vanilla essence.2. Heat the fat or oil until a hot and blue haze can be seen.
3. Drop teaspoonfuls of pastry into the fat or oil and cook until puffed up and golden in colour.
4. Drain well on absorbent paper and dredge with a little caster sugar.
to make the raspberry sauce
1. Liquidise fresh or frozen raspberries with the optional addition of the icing sugar.2. Sieve and serve with the pastry fancies.
serving amount
makes 12
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