Glazed Chouxnuts

These airy, fried chouxnuts are crisp on the outside, tender inside, and finished with a glossy vanilla glaze for a delightful sweet treat.

Total Time:

Yield:

18 chouxnuts

1 cup water

½ cup unsalted butter

1 teaspoon granulated sugar

½ teaspoon coarse kosher salt

1¼ cups all-purpose flour

4 large eggs, at room temperature

Vegetable oil, for frying

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3 cups powdered sugar

1 teaspoon vanilla extract

5 to 8 tablespoons whole milk

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For choux pastry, in a medium saucepan, bring water, butter, granulated sugar and salt to a boil over medium heat. Add flour all at once; stir vigorously. Cook and stir for 1 to 2 minutes or until mixture forms a ball. Remove from heat. Cool for 5 minutes.
Add eggs, one at a time, beating with wooden spoon after each addition until smooth. Spoon choux pastry into a pastry bag fitted with a large star tip; set aside.
Heat oil to 350°F in a deep-fat fryer or Dutch oven. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For Dutch oven, use at least 1½ inches of oil.
Meanwhile, cut 18 (5×4-inch) pieces of parchment paper. Place parchment papers on two large baking sheets. Pipe a 2-inch ring of choux pastry onto each parchment paper piece.
Place wire racks on baking sheets; set aside. For glaze, in a medium bowl, whisk together powdered sugar, vanilla and enough milk to reach a dipping consistency. Dip fried pastries in glaze; shake off excess. Place on wire racks; let stand until set.

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