Beignets Soufflés

Ingredients

 * 1/8th of a litre (2/3 cup) of water
 * 1 pinch of salt
 * 7.5 grams (1/4 oz.) of powdered sugar
 * 50 grams (1.75 oz.) of butter
 * 62 1/2 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. 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.
 * 3) 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.
 * 4) 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.
 * 5) Warm up the frying pan. It should not be very hot at the beginning.
 * 6) 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 when the beignets have been cooked.
 * 7) Pull them out when golden brown and serve hot, dipped in fine Sugar.