Is it a doughnut or is it a choux puff?

It’s Mother’s Day tomorrow so, Happy Mother’s Day to all the mums.

Wondering what to do on a lazy weekend afternoon? Here is a recipe for a crowd pleaser which can be prepared in a jiffy with minimum cleaning required. I call it Chinese Choux Puffs廣東人叫「沙翁」and it is a delectable cross between choux pastry and doughnuts 「甜甜圈」. Delicious! I have quite a soft spot for doughnuts and these are a healthier version (is it possible??). My logic tells me that as the puffs are filled with air, there is less carbohydrate and therefore less calories .... provided you don't eat too many, of course!

Chinese Choux Puffs「沙翁」

Chinese Choux Puffs

Ingredients
200 ml water
40 g vegetable shortening or lard
80 g plain flour, sifted
3 eggs
2/3 cup castor sugar
Oil for deep frying

Makes about 25 puffs

Method

1. Place water and vegetable shortening in a medium pot and bring to boil. Turn off the heat and tip in sifted flour. Stir vigorously to mix. Keep stirring until mixture is smooth.  Make sure there are no lumps of unmixed flour.
2. Beat eggs in a separate bowl.
3. Stir beaten eggs into the batter.  Mix well to form a thick glossy batter.
4. Heat oil for deep frying. Using two soup spoons, drop in heaped teaspoonsful of batter (about the size of a fish ball). Make sure that the oil is not too hot. Deep fry until cooked through (with no uncooked batter inside) and golden brown.  The puffs will turn over whilst cooking so that there is no need touch them until they are ready. The puffs will split and expand to 2-3 times the original size (if not, the oil is too hot).
5. Lift from oil and drain on kitchen paper towels for a few minutes.
6. Toss the puffs in castor sugar and serve immediately.

These puffs do not keep well and should be enjoyed fresh.

It is important to cook the puffs till they puff up and split or you will have uncooked dough in the puffs.