Pawaru-Grahmata

№ 46VIII. nodaļa

Sniegu pikas

Snowballs (choux puffs with cinnamon sugar)

  • Serves 4–6 (about 16)
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Sneegu pikkas.

Modernizētslpp. 345 · PDF 359
4 porcijas

The book gives ½ mārciņa (about 210 g) each of butter and fine wheat flour, as much water, and 10 eggs. We use half: 100 g butter, 100 ml water and 100 g flour, with about 4 large eggs (5 smaller 18th-century eggs).

Method

6 soļi
  1. Heat the butter and water in a saucepan until the butter has melted and the water boils.
  2. Take the pan off the heat, tip in the flour all at once and beat with a wooden spoon until smooth. Put it back over low heat and keep beating for 1–2 minutes, until the paste comes away from the pan in a ball (our addition: this dries the paste so it puffs better).
  3. Leave to cool for 5 minutes. Beat in the sugar, cinnamon, mace and salt, then the eggs a little at a time, beating well after each addition. Stop when the paste is glossy and drops slowly from the spoon in a thick ribbon. It should hold its shape when spooned; don't let it get runny.
  4. To bake (the book's covered pan): heat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Scoop round heaps the size of a walnut with two tablespoons, 5 cm apart. Bake for 25–30 minutes, until puffed, deep golden and crisp, without opening the oven door for the first 20 minutes. Pierce each one with a skewer and leave in the switched-off oven, door ajar, for 5 minutes to dry (our addition).
  5. To fry (the book's "boil them in butter"): heat the fat 4 cm deep in a heavy pan (no more than a third full) to 170 °C. Drop in heaped teaspoons of paste, a few at a time, as they swell to about three times their size. Fry for 6–8 minutes, turning them if they don't turn by themselves, until puffed and deep golden. Drain on kitchen paper.
  6. Roll or dust them in cinnamon sugar while still warm.

Notes

What the book says vs. what we added

the book boils ½ mārciņa of butter with as much water, takes it off the heat and stirs in ½ mārciņa of fine wheat flour, 10 eggs, sugar, cinnamon and mace, then scoops round pieces "like apples" with a spoon and bakes them in a raušu panna (a covered pan with embers on the lid) or fries them in butter, and sprinkles them with sugar and cinnamon. Drying the paste, the sizes, temperatures and times are ours.

Eggs

the book's paste is eggier than most modern choux. Hens' eggs were smaller then, but even so, add the eggs gradually and stop when the paste is right. If it is still stiff after 4 large eggs, beat in a little of a fifth.

The name

"snowballs": round, puffed and white after their sugar coating.

Frying

fried choux puffs are close to French beignets soufflés. Keep the fat at 165–175 °C: hotter and the outside browns before the inside has puffed and dried. See 08-043 on frying fat and safety.

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