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Sunday Brunch

Sunday Brunch by Marielle & Albert Gutierrez

The Culinary Adventures of Escapay & ImMarielle: Choux Fritters (that's a really long title!)

December 11, 2011

A piano player, a writer, and a baker walk into a bar. The bartender says, "Hey, you trio! Get out of here, we don't serve your kind!"

"Why not?" asked each member of the trio. The bartender looks at them up and down.

"Because we don't serve anyone from New Jersey!" the bartender says.

While we, the NJ Trio, are individually known for our unique talents, each of us can play the piano, write creatively, and bake/cook...sort of. Reuben's the bona fide baker, while Albert is the improv cook, and Mariel is a spectacular supervisor and taste-tester! So if you get the three of us together in a kitchen and tell us to go wild, you can bet we will entertain your taste buds with our crafty concoctions.

That is why even with Reuben a-bakin' down in Walt Disney World, the remaining NJ Duo still gets their treats on. When we were given the opportunity to share our own culinary talents on Sunday Brunch, we decided to make something fried, sweet, and dipped in chocolate. Fortunately, a recipe in Cooking with Mickey and the Disney Chefs included all three: Choux Fritters!

Choux Fritters are essentially like the beignets made by Tiana in 2009's The Princess and the Frog. The light and fluffy dough does not contain yeast, and instead relies on high moisture and steam when cooking. This is what makes it puff and airy. You can find Choux Fritters at the Royal Street Veranda in New Orleans Square, Disneyland. Or, you can read on about how we made these delicious miniature French cruellers in the comfort of our humble labyrinth of an abode. And we even had Oswald and Perry help out, as you can see in the pictures below.

WARNING: Be prepared to absent-mindedly eat half the batch while reading this article!

You will need the following ingredients and tools. Since it's only the NJ Duo here to enjoy these treats, we halved the recipe found in Cooking with Mickey.

Ingredients:
1/4 cup (half-stick) butter or margarine
1/2 cup boiling water
1/2 cup all-purpose flower, sifted
1/4 teaspoon salt
2 eggs
2 cups vegetable oil
Sugar (Confectioner's or White)
Dipping Chocolate

Tools:
Mixing bowls
Measuring cups
Flour sifter
Stand Mixer
Saucepan for frying
Spatula & Spoon
Slotted spoon
Whisk
Yield: 18 fritters

First, make sure all your ingredients are measured out. Then, take a lovely picture like this one.


Perry helps out by holding our measuring cup of water.

Actually, you don't need to take a picture, but when else do you have an opportunity to turn eggs into mouse ears?

Next, you want to combine the butter, boiling water, flour, and salt in your saucepan. Do this over moderate heat, and make sure to beat the mix vigorously with your whisk. The butter will help keep the mixture from sticking to the sides of your saucepan, but it's still important to beat until it forms a ball. When it forms, remove from heat and cool slightly.

Spoon the dough ball into your mixer and turn it on, at a low speed at first. Add the first egg and change the speed to moderate - high. Add the remaining eggs one at a time, making sure to beat each egg into the mixture well before adding the next. Once the eggs are added, your dough should look like this:

The dough will be finished mixing when it can hold a shape in a spoon, since it will take that form when dropped into the hot oil. Heat your oil to 375 degrees Fahrenheit. Be prepared for a few loud pops of oil, and turn on your kitchen's vent. Dip the spoon into the oil, then spoon out a batter, which you'll drop into the oil. After a couple minutes, turn over the fritters and cook until both sides are brow. Remove them from the oil with a slotted spoon to help drain and into a bowl or plate lined with paper towels.


Perry holds our saucepan steady for us!

Now the fun begins, as we add either sugar or chocolate to our choux fritters. Disneyland only uses sugar in their recipe, but we wanted to take it to another level. And what better level than chocolate? While Marielle was working on the frying side of this recipe, Albert was melting some chocolate in his chocolatiere, an electric melting pot. Immediately after you drain the oil from the fritters, dip them into the chocolate or sprinkle with confectioner's sugar. Check out the end results here:


Perry and Oswald enjoy their fritters!

 

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