French Choux Doughnuts

French choux doughnuts are elegant and original, and you can't help wanting to put them on a little plate alongside a cup of aromatic coffee... To make these delightful doughnuts, you'll need a piping bag and a "rosette" tip—and, of course, a little French verve ;) !

Heat the water in a small saucepan, add the milk, butter, and salt, and bring to a boil.

Once everything has dissolved, gradually sprinkle in the flour, stirring constantly. Mix everything thoroughly. As soon as the dough begins to stick to the bottom, turn off the heat and leave the mixture to cool completely.

Add the eggs to the cooled mixture one at a time, mixing thoroughly after each addition. The dough should be smooth. (At this stage, the dough is ready.)

Then cut the baking parchment into squares measuring 15 by 15 cm. Heat the frying oil to 180 degrees (preferably in a deep fryer).

Transfer the dough to a piping bag fitted with a "rosette" tip and pipe it into rings on the squares of baking parchment.

Now lower the doughnuts into the hot oil with the paper still attached. The parchment will come loose after a minute, and the doughnut will continue cooking on its own. Once the doughnuts are fried to a golden crust, carefully remove them from the oil.

Place the doughnuts on paper towels to absorb the excess fat.

The finishing touch is the glaze: thoroughly mix the powdered sugar with the water and lemon juice, then drizzle the mixture over the doughnuts.

Wishing you a festive mood and a good appetite!