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Lyon angel wings... Mellow
Par Richard SÈVE
FOR THIS RECIPE
- For 6 to 8 persons
- 66 g butter
- 2 eggs
- 22 g water
- 22 g rum
- 220 g flour T45
- 4 g fine salt
- 35 g sugar
- The zest of 2 lemons
- 9 g baking powder
Make a butter ointment.
Mix the eggs, the water and the rum in a bowl.
In the bowl of the blender and with a hook (you can also knead with your hands), put the flour, the salt, the sugar and the zests of lemon. Add the previously crumbled baking powder and three fourths of the egg mixture, water and rum and switch the blender on. When the dough starts unpeeling from the sides of the bowl, add the remaining egg, water and rum and mix again.
When the dough starts unpeeling from the sides of the bowl again, add the butter ointment and switch the blender back on until the dough unpeels again. Stop the blender and cover the bowl with a cling film, taking away the hook.
Leave the dough to raise at a temperature of 25 °C (75F°), if possible until its volume has increased 1.5 fold.
Lower the dough to a thickness of 1 cm with a rolling pin and cut out pieces of about 8 x 5 cm. Free your imagination as far as shape is concerned!
In a fryer or a pan, warm up the oil at 180 °C (355°F). Dip the soft angel wings in boiling oil and cook for about 2 minutes.
Finally, dip-dry them and arrange on absorbent paper and sprinkle with ice sugar.
To be savoured with hot chocolate!
OUR SMALL STEPS
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Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.