Cream Puff Fritters

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Full Recipe

https://www.foodandwine.com/aspen-2002-cream-puff-fritters-6412451

Author

Jacques Pépin | 2013-12-06

Description

Instead of baking tiny mounds of choux pastry and filling them to make standard cream puffs, Jacques Pépin deep-fries spoonfuls of dough until golden brown and dusts them in powdered sugar for a simple yet elegant treat. The fritters are ready in an hour and are best served piping hot.