"Bunelos de viento" ( fried choux pastry) with Chantilly cream Recipe

Traditional dessert from Spain, once you try it you won't be able to stop eating them!

  • Preparation
    5mins
  • Cooking time
    5mins
  • Rest time
    2hrs
Rate this recipe
(0 vote) 0/5

Ingredients

Pour people
  • Plain flour : 150 g
  • Water : 250 ml
  • Lemon(s) : 1 whole
  • Caster sugar : 50 g
  • Fine salt : 3 pinch(es)
  • Unsalted butter : 50 g
  • Whole egg(s) : 4 whole
  • Frying oil : 500 ml
  • Double cream : 300 ml
  • Vanilla Paste : 1 tea spoon

Method

  • ETAPE 1

    Zest the lemon

    Whip the cream and vanilla until soft peaks.

    Put the butter, water, sugar, salt and lemon zest in a pan and bring it to boil, once starts boiling add all the flour at once and don't stop stirring it until a smooth ball of dough is created, you know that dough is ready once it is not sticking anymore on the sides of the pan.

    Allow the dough to cool down a little a bit and with the help of a spoon or hand mixer add the eggs one by one until incorporated.

    Rest the dough in the fridge for 2 hours before using it.

  • ETAPE 2

    In a pan a deep fryer heat the oil at 180C.

    With a spoon or using oiled hands create balls of dough, add them to the oil allowing enough space between them as they will double size, cook them until golden brown and transfer them to a paper towel to dry out the excess oil.

    With the help of a piping bag fill the balls with the cream and cover them in icing sugar or a cinnamon/sugar mix

Chef's tip

«Traditionally this dessert is filled with creme patisserie but you can use any filling you like, try them with a chocolate ganache!!!»

Your comments