INGREDIENTS:
120 ml of milk
120 ml of water
100g butter, cut into small pieces
130 g of chopped flour
4 eggs
4 tablespoons of sugar
1/2 teaspoon salt
A few drops of vanilla extract or azahar water
1 tablespoon of rum
100g granulated sugar or glas sugar Vegetable oil for frying
INSTRUCTIONS:
1. Boil water, milk, butter, sugar and salt.
2. When the butter is completely melted, remove it from the fire and pour in the flour at once. Mix quickly with a wooden spoon.
3. Place the skillet again in the slow cooker and continue mixing, until batter comes out of the edges and forms a ball.
4. Leave the batter to sit for 3 minutes, then incorporate the eggs, one at a time, working the batter vigorously (you can also use your pastry mixer). Each egg should be fully incorporated into the batter before adding the next.
5. Finally, add the rum, selected flavor, and mix vigorously.
6. Heat a pot with oil. The oil should be hot but not humid (at about 180°C).
7. Using a baking bag or 2 teaspoons, pour small tablespoons of the choux pasta into the oil, in small batches. Nonne pets will swell during cooking and turn over as soon as golden.
8. Remove them from the oil with a foam pad and place them in a blender, a grate or a paper towel.
9. Sprinkle with glas sugar or sugar before enjoying them warm.
