Beignets Soufflés (Savoury Cheese Soufflé Fritters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes common pâte à choux
- 150 grammes Gruyère
- Frying fat
Instructions
- Prepare common pâte à choux without sugar.
- Add 150 grammes of Gruyère cut in Brunoise to every 500 grammes of paste.
- Divide the paste into pieces the size of a hazelnut.
- Fry them in hot fat as for the other Beignets soufflés.