This Tuesday, we will celebrate Shrove Tuesday, the last day before Lent.
The moment for young and old to feast with donuts in particular as is the custom in many French regions.
For the occasion, our columnist Marion Sauveur went to ask pastry chef François Larrezet for advice on making homemade donuts.
Also called Crouchepettes or caousset, the carnival donuts are waiting for you this week with Tuesday, the famous Mardi Gras.
In addition to the carnivals, it is also a gourmet meeting in the Christian religion.
"It is the last day before Lent, the day when we drain all the fat we have in our cupboards before the 40 days of fasting and Easter", explains Marion Sauveur in the show
En balade this weekend
.
"All fats, butter, oil, eggs and flour had to be used and that's how these carnival donuts were born."
Here are our tips for breeding them at home.
>> Find La Table des bons vivant in podcast and in replay here
Not to be confused with beach donuts
Be careful not to confuse the Mardi Gras donuts with the beach donuts, filled with spread or jam.
The ones we're talking about are as big as a fist, crispy and light.
For the recipe, Marion Sauveur asked pastry chef François Larrezet for details: "The carnival donut is a derivative of choux pastry: it is water, salt, butter that is brought to the boil", specifies The baker.
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"We add flour to it, we dry the dough well. Little by little we add eggs and flavorings. We use a tablespoon to form a ball of dough and we put this ball in the frying little by little. small. It will swell, we turn it in the oil until it is golden brown. And there we remove it, we let drain the excess frying that there would be, so as to sweeten them. with icing sugar. "
And voila !
Ingredients
1 bowl of flour
1 bowl of water
75 g butter
1 pinch of salt
6 eggs depending on size
1/2 bowl of rum
Preparation:
Boil the water with the salt, sugar and butter.
When the water boils, remove from the heat and pour in the flour all at once.
Turn vigorously to obtain a dough without lumps.
Return to low heat to dry for at least 10 minutes while turning, until the dough comes off the bottom (like choux pastry).
Let cool and add the eggs one by one.
Each egg must be well assimilated before putting the next one.
This is the technique for making donuts.
The dough should be smooth.
For cooking: form a ball with a spoon and slide them into the hot frying and cook for 10 minutes.
Turn them around and let swell.
When they are golden it means they are ready.
Drain them, then roll them in sugar.
To serve.