The Art of French Pastry

the center. We bring the oil to a higher temperature (375°F/190°C) than we do for the beignets in the previous ...

the fritters and will seep through, making them very greasy. The citrus zest brings a nice flavor to the ...

WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Organic lemon zest | ½ lemon | ½ lemon Organic orange zest | 1 ...

melted | 20 grams | ^7 / 10 ounce All-purpose flour | 160 grams | Scant 1¼ cups Baking powder | 2 grams | ...

Rounded ⅛ teaspoon Whole eggs | 80 grams | 1½ large eggs Canola or grapeseed oil, for deep frying | 1 ...

needed METHOD 1 Scrub the lemon and orange with a brush under running water in order to remove the i ...

2 Melt the butter in a small saucepan or microwave-safe bowl and allow to cool to lukewarm. 3 ...

hook for 60 seconds on medium speed. Stop the mixer and, using a rubber spatula or bowl scraper, scrape t ...

airtight. Refrigerate for 2 hours or overnight. 4 Over medium heat in a wide, shallow pan or wok, slow ...

deep-fry skimmer and a sheet pan lined with paper towels next to the pan. 5 Meanwhile, dust the sur ...

dust the work surface with a little more flour. Roll the dough until it is ¼ inch thick. Using a fl ...

Repeat with all the diamonds. They are now ready to be fried (SEE ILLUSTRATION.) 6 When the oil reac ...

The more fritters you put into the oil at once, the more you reduce the temperature of the oil, which can res ...

minutes they should be golden brown. Remove from the oil with the spider, holding them above the pan for a few s ...

than that because re- rolling activates the gluten in the flour and will make the fritters rubbery and tough. ...

IT’S DONE WHEN IT’S DONE ...

The fritters should be golden brown; the skin should be firm while the middle should be moist and soft. STORAGE ...

you can make them a few hours in advance and reheat them in a 400°F/200°C oven for 2 to 3 minutes. JACQUY’ ...

serve these fritters is freshly fried with crème fraîche and a medley of fresh berries. You can vary the type ...

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