Deep fried souffl&eacutes

YOU
10 servings
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Eggs

By Food24 November 03 2009
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Ingredients (10)

250.00 ml water
250.00 ml milk
200.00 g butter
5.00 ml salt
12.00 ml sugar
625.00 ml flour — cake
8.00 eggs
0.00 oil — for deep frying
0.00 cinnamon sugar
0.00 orange — peel, caramelised
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Method:

Heat the water, milk, butter, salt and sugar over a medium heat and bring to the boil.
Add the flour in one go and stir for five minutes over low heat. Leave to cool
Spoon the mixture into a food processor or use an electric beater and add the eggs one by one while beating continuously.
Heat the oil in a saucepan until very hot (180 &degC). The oil is ready if a piece of dough turns golden brown in 50 seconds.
Drop spoonfuls of the mixture in the hot oil and fry for about eight minutes or until tripled in size.
Remove the soufflés with a slotted spoon and roll in cinnamon sugar.
Serve on vanilla custard and with a little caramelised orange peel scattered on top.
Note: To caramelise orange peel, roll the strips in castor sugar and bake at 120 °C until dry.



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