These choux pastry pancakes are not like the pancakes we are used to. I don’t claim that it’s cooked this way in Colombia), but the recipe is close to the Spanish choux pastry dessert, which is also popular in Latin America. I liked the custard pancakes).

Summary

Ingredients

• Butter – 100 g
• Eggs – 5 pcs.
• Water – 200 ml
• Flour – 200 g
• Sugar – 30 g
• Salt – 1 pinch
• Vegetable oil for frying – 300 ml
• Powdered sugar – to taste

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Instructions

1. Pour water into a saucepan, add salt and sugar. Add oil.
2. Send the saucepan over the fire and bring everything to a boil, stirring occasionally.
3. Then add flour and, stirring vigorously, brew the dough.
4. The choux pastry should be smooth and smooth.
5. Cool the dough slightly and add eggs to it, one at a time, beat each time until smooth with a mixer at low speed.
6. The dough will become less thick inconsistency.
7. Heat the oil well in a suitable deep bowl (I have a metal bowl). Spoon the custard dough into the boiling oil with a tablespoon.
8. Deep-fry the choux pastry pancakes over moderate heat until beautifully golden on both sides.
9. Put the finished custard pancakes on a paper towel to absorb excess fat, and then transfer to a dish. When the choux pastry has cooled slightly, sprinkle with powdered sugar. Serve with sour cream or jam.

Bon Appetit!