Recipe: Pets-de-nonne

1- In your deep fryer or high pot, heat your oil not too hot 155 to 160°

2- Meanwhile, in a thick saucepan, pour the water, sugar, and butter.
When boiling, remove from heat and add all the flour.
Put your saucepan back on the heat to dry out the dough with a wooden spatula.
This operation must last at least 2 minutes.
The dough is really dry when you no longer have any film of dough on the bottom and sides of your saucepan.

3- Off the heat, incorporate the eggs one by one.

4- Place your dough in a piping bag with a large plain nozzle.

5- Then, above your hot oil, squeeze out small balls of dough by cutting them either with scissors or a knife (get help: one holds the bag and the other cuts).
Make these pets-de-nonne in 3 or 4 batches.

6- Let them brown and puff up then drain them on absorbent paper and sprinkle with icing sugar
These pets-de-nonne can be threaded onto skewers or you can intersperse them with diced apple, pear, kiwi, mandarins, as well as bananas, pineapple or in summer with red fruits.