[Sca-cooks] Period cream puffs?

[Stanza693 at wmconnect.com]

In a message dated 4/12/2008 10:19:31 AM Mountain Daylight Time, 
sca-cooks-request at lists.ansteorra.org writes:


> Thank you Helewyse for posting that recipe and your redaction. I  
> probably would have missed that as being a puffed pastry since I  
> thought a frittour was more of a lumpy dough (things in the dough)  
> and then fried, again without significant puffing. But the deep in  
> the recipe, it does say "and when the fritters begin to be cooked  
> they will crack,because by nature they puff up and become like medlars."
> 
> Stefan
> 
> 

Stefan --

I just had an entry in the Outlands A&S competition that was most assuredly 
not a puff pastry (although it did puff quite a bit in the frying), but it was 
somewhat based on the recipe in Martino of Como called "Bun~uelos rellenos de 
viento" or "Wind-filled Fritters".  Those are meant to puff up so they 
*appear* to be filled, but are actually just air.  

I was actually working on the Bun~uelos (almond fritters) recipe from the 
Manual de Mugeres, but since that recipe told me to "prepare these as you would 
those other fritters" I looked at a lot of other recipes before settling on a 
redaction.  Everybody that tried them said they tasted very nice.  

Constanza Marina de Huelva   </HTML>