For the Dough
3 1/3 cups all-purpose flour
2 eggs
3/4 cup whole milk
1/4 cup brandy
a pinch of salt
For the Filling
2 1/4 cups raspberry gelée
For Frying
oil
To Dust
1/3 cup confectioner's sugar
For the Dough
3 1/3 cups all-purpose flour
2 eggs
3/4 cup whole milk
1/4 cup brandy
a pinch of salt
For the Filling
2 1/4 cups raspberry gelée
For Frying
oil
To Dust
1/3 cup confectioner's sugar
Mix all dough ingredients well
Place on a surface dusted with flour and knead until forming a ball
Cover and let rest for 1 hour
Gradually open the dough very thinly (like pastry), dusting with flour
With a cutter, make rings of 8 cm in diameter
Filling with 1 tablespoon of gelée
Pickle edges with water and close, forming a half-moon shape
Crimp edges tightly
Fry slowly in hot oil to golden brown on both sides
Drain on absorbent paper and dust with confectioner's sugar
Serve warm
Makes approximately 70 cream puffs
Total caloric count: 4,397.
