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- LYON ANGEL WINGS… MELLOW-

Méthodes

By Richard SÈVE

 

For 6 to 8 persons

 

Ingredients

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

 

Procedure

 

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!

Member author
Richard SEVE

Head of an establishment of quality since 1905. Richard Seve, awarded best patissier of the year 1999 in the Rhône-Alpes region, is a trendsetter yet is faithful to traditional recipes. Do not miss the opportunity to taste this establishment’s authentic praline tarts, or its speciality sweets : L [...]

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