Beignets à la Mathurine (Mathurine Fritters)

Ingredients

• 125 grams pâte à choux (choux paste, unsweetened)
• 30 grams herring fillets in oil
• 30 grams sardine fillets in oil

Instructions

1. Prepare an unsweetened pâte à choux (choux paste). Drain the herring and sardine fillets from their oil and cut them into small dice. Fold the diced herring and sardines into the choux paste in equal proportions (30 grams of each per 125 grams of paste).
2. Fry and finish the beignets exactly as you would for ordinary puffed beignets (beignets soufflés ordinaires) — drop spoonfuls into hot fat and fry until golden and puffed.