The Art of French Pastry

(Chris Devlin) #1

Rounded ⅛
teaspoon
Whole eggs | 80
grams | 1½ large
eggs
Canola or
grapeseed oil, for
deep frying | 1 to
2 liters | 1 to 2
quarts
Confectioners’
sugar, for dusting
| As needed | As

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