Oreilles de Cochon
Serves 12
1 cup All-Purpose Flour
1 tsp. Baking Powder
1/4 tsp. Salt
4 tbsp. Cold Water
2 cups Oil (for deep frying)
1-1/2 cups Cane Syrup mixed with
3/4 cup Molasses
3 oz. Pecans, finely chopped
Méthode:
Sift the flour, baking powder and salt together in a large bowl. Make a well in the center and pour in the cold water. Using a wooden spoon, mix until a stiff dough forms and then knead by hand until smooth. Divide the dough into 12 portions, each about the size of a walnut. Roll out each portion on a floured surface until very thin. Heat the oil in a deep-fat fryer to 350 degrees. Drop in each piece of pastry using two forks. Twist the pastry just as it hits the oil. Cook one at a time until light brown. In a large saucepan, boil the syrup until it forms a soft ball when dropped into cold water or 240 degrees on a candy thermometer. Drain the pastries on paper towels and dip carefully into the hot syrup. Sprinkle with pecans before the syrup sets and allow to cool before serving.
Sift the flour, baking powder and salt together in a large bowl. Make a well in the center and pour in the cold water. Using a wooden spoon, mix until a stiff dough forms and then knead by hand until smooth. Divide the dough into 12 portions, each about the size of a walnut. Roll out each portion on a floured surface until very thin. Heat the oil in a deep-fat fryer to 350 degrees. Drop in each piece of pastry using two forks. Twist the pastry just as it hits the oil. Cook one at a time until light brown. In a large saucepan, boil the syrup until it forms a soft ball when dropped into cold water or 240 degrees on a candy thermometer. Drain the pastries on paper towels and dip carefully into the hot syrup. Sprinkle with pecans before the syrup sets and allow to cool before serving.
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