Receptnaptár"Shaggy" choux puffs (borzas fánk)
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Ingredients
Method
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- Bring the milk, butter, sugar and salt to the boil in a saucepan, until the butter has fully melted.
- Tip in the flour all at once and beat vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the side of the pan, about 2-3 minutes.
- Remove from the heat and let cool for a few minutes until lukewarm.
- Beat in the whole egg, then the egg yolks one by one, mixing thoroughly after each addition, until you get a smooth, glossy dough.
- Preheat the oven to 180°C. Using two teaspoons or a piping bag, pipe equal, walnut-sized mounds onto a buttered (or parchment-lined) baking tray, spaced apart.
- Bake for about 25-30 minutes, until nicely risen and golden-red - do not open the oven for the first 15 minutes, or they will collapse.
- Let cool, then slit or cut in half and fill with jam or vanilla cream.
- Serve warm or at room temperature.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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