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

 * 1) Boil the water with the salt, the sugar and the butter.
 * 2) When the water begins to boil, throw the flour in all at once.
 * 3) 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.
 * 4) Remove from flame and let it cool, then add the eggs one by one.
 * 5) Work the dough energetically after adding the first egg, to cause a little air to enter into the dough.
 * 6) Beat the second egg and add slowly, until the dough is ready.
 * 7) The dough should not be too soft, or too liquidly.
 * 8) Let it cool.
 * 9) Warm up the frying pan.
 * 10) It should not be very hot at the beginning.
 * 11) Form small balls of dough of about 4–5 cm in diameter.
 * 12) 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.
 * 13) Pull them out when golden brown and serve hot, dipped in fine sugar.