Pop-tart

Name: Pop-tart
Cook time: 35 min
Total time: 35 min
Yield: 20
Ingredients: 125 ml Milk; 100 g Butter; 1 pinch Salt; 1 TEASPOON Sugar; 140 g Flour; 5 Eggs (size M); 7-10 Tbsp Juice of 1 lemon; 250 g Icing sugar; 2 l oil for frying; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 20

125 ml Milk
100 g Butter
1 pinch Salt
1 TEASPOON Sugar
140 g Flour
5 Eggs (size M)
7-10 Tbsp Juice of 1 lemon
250 g Icing sugar
2 l oil for frying
baking paper

Directions

1
Bring milk, 125 ml water, butter, salt and sugar to the boil. Add the flour at once and stir until the mixture comes off the bottom of the pot as a lump. Pour into a bowl. Stir in one egg immediately. Stir in the remaining eggs one by one when the mixture has cooled down. Heat the oil in a large pot. Place baking paper on the worktop and brush with 1 tablespoon of oil.
2
Pour the choux pastry into a piping bag with a medium star-shaped spout and squirt curls (approx. 5 cm Ø) or "eights" onto the baking paper. Cut out the curls on the baking parchment individually. With the help of the baking paper, carefully plunge into the hot oil (approx. 180 °C). Loosen the baking parchment while doing so. Bake the spatter cake from both sides for 2-4 minutes, remove from the fat with a ladle and let it drip off on a cake rack. Stir lemon juice and icing sugar until smooth. Brush the icing onto the spatter cake and allow to dry for at least 1/2 hour