MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pets-De-Nonne
 Categories: Desserts, French
      Yield: 1 Batch
 
    500 ml Water
      1 pn Salt
      2 tb Caster sugar
      5 tb Butter (65 g)
    125 g  Flour
      3    Eggs; up to 4; depending on
           -size
           Oil; for deep frying
           Confectioners' sugar
 
  The fritters are ... sometimes called soupirs de nonne [nun's sighs],
  thought to be less disrespectful, or beignets venteux [M's note: windy
  fritters]. ...
  
  Make some choux pastry with water, salt, caster sugar, butter, flour,
  and 3 or 4 eggs. Leave the dough to rest. Heat up some oil in a
  deep-fat fryer to 180°C/350°F. Drop teaspoons of the dough into the
  hot oil; when golden brown on one side, turn them over, if necessary,
  to cook the other side. Drain the fritters on absorbent kitchen paper
  and sprinkle with icing [confectioner's] sugar.
  
  Recipe by Larousse Gastronomique
 
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