Beignets Soufflés

==Ingredients==
* ⅛th of a litre (⅔ cup) of water
* 1 pinch of salt
* 7.5 grams (¼ oz) of powdered sugar
* 50 grams (1.75 oz) of butter
* 62½ grams (2.2 oz) of flour
* 2 eggs
* a frying pan or frying appliance with palm or peanut oil if available. Otherwise, use vegetable oil. The oil temperature should be around 150°C (302°F).
* 2 tablespoons of fine sugar
==Directions==
# Boil the water with the salt, the sugar and the butter.
# When the water begins to boil, throw the flour in all at once.
# Actively knead it with a spatula and let it cook for two minutes while incessantly kneading it, until the dough detaches itself from the bottom of the pot.
# Remove from flame and let it cool, then add the eggs one by one.
# Work the dough energetically after adding the first egg, to cause a little air to enter into the dough.
# Beat the second egg and add slowly, until the dough is ready.
# The dough should not be too soft, or too liquidly.
# Let it cool.
# Warm up the frying pan.
# It should not be very hot at the beginning.
# Form small balls of dough of about 4–5 cm in diameter.
# Drop them in the oil and let them cook while slowly adding heat to the fryer, in such a way that it is up to 150°C (302°F) when the beignets have been cooked.
# Pull them out when golden brown and serve hot, dipped in fine sugar.
Category:Chadian Appetizers
Category:Fritter Recipes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Recipes that need photos