150 grams butter
300 ml water
150 grams flour
1 teaspoon cinnamon
pinch of salt
3 eggs, plus 1 egg yolk
zest of 1 orange and 1 lemon
canola oil for deep frying
Cut the butter into small cubes and place in a large saucepan with the water. Heat the water slowly until the butter melts then bring to a rolling boil. Meanwhile, sift the flour, cinnamon and salt onto a piece of baking
paper and as soon as the water boils, tip the flour into the pan.
Remove from the heat and beat until the mixture forms a smooth ball and leaves the side of the pan. Allow the mixture to cool a little then beat in the eggs, the egg yolk and the orange and lemon zest. You have just made a classic choux paste which is also used to make profi teroles and éclairs.
In a wide heavy based sauté pan or wok, heat 3-4cm of canola oil to 180-190°C. A deep fry or candy thermometer is useful. Heat the oven to 150°C. Spoon the mixture into a piping bag with
a large star nozzle. Pipe 12cm lengths into the oil, taking care not to overcrowd the pan, and cook until they are golden brown, turning them over once. Remove from the oil and drain on paper towels. Keep warm on a cake rack in the oven until all the mixture is cooked. Dust with the icing sugar and cinnamon to serve.