Deep-fried choux pastry (literallly, “dreams”)

Sweet Sonho from Alzira d’Assumpção.     Read the original recipe | Leia a receita original

1 heaped cup of plain flour
1 cup water
1 dsp butter
pinch salt
1 tsp sugar
5 whole eggs

Method 1

Bring water with salt, sugar and butter to the boil, remove from the fire and throw in the flour and mix until it forms a ball.

Beat the mixture in a food processor, adding the eggs one at a time, until smooth.

Deep-fry teaspoons of the mixture in hot oil until the balls flip over by themselves and turn yellow.

Serve with sugar or a syrup made with sugar and water.

Savoury Sonho Recheado (Stuffed choux pastry) from “Guilly” Canavarro Remedios

1 cup boiling water
½ lb flour
½ tsp lard
5 large eggs

Add flour and ½ tsp lard to the boiling water and stir well with 3 or 4 chopsticks till the flour has absorbed all the water. Remove from the heat and cover for 5 min, then bring out the dough on a board and knead well with the lard using only one hand.

When slightly cool break in 1 raw egg and squeeze the flour into it and go on kneading. After a few minutes add another egg, kneading until well mixed and do the same with the rest of the eggs.

If it sticks too much on the board, scrape with a knife and put all the dough in a pile. When all the eggs are in, knead for another 5 minutes. The consistency should be rather sticky – neither too thin running nor too thick.

Heat lard in a large pan. (The lard should not be boiling hot as this will make the paste brown and crusty before it has had time to puff out and the inside will be raw.) Dip in a deep round spoon in, bring out and ¾ fill with the spoon with the dough. Shake it out of the spoon into the hot lard. Fry 3-4 of these at a time for a min or so till well puffed, and the inside quite hollow.

Just before serving fill with chicken stuffing as per Arroz Milanese (white sauce chicken).

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